Greek-style Pork Loin with Oregano Wedges, Cucumber Salad & Tahini Yoghurt

Serving size

1 person 2 people 4 people

Ingredients

20g rocket
2 large potatoes
1 onion
1 pepper
1 unwaxed lemon
1 tsp dried oregano

(Dried Rubbed Oregano 100%.)
1 tbsp tahini (Sesame)
2 free-range pork loins
2 garlic clove
1 midi cucumber
80g greek style yoghurt (Milk)
1 tsp fennel seeds

Allergens

Contains: Sesame, Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	105Kcal	690Kcal
	437kJ	2888kJ
Fat	4.9g	33g
of which saturates	1.7g	11g
Carbohydrates	9g	57g
of which sugars	2.0g	13g
Protein	6.4g	42g
Salt	0.04g	0.27g
Fibre	1.5g	10g

Ingredients

20g rocket (use half)
1 midi cucumber (use half)
1 free-range pork loin
1 pepper (use half)
1 onion (use half)
2 large potatoes
1 tsp dried oregano (use half)

(Dried Rubbed Oregano 100%.)
1 tbsp tahini (use half) (Sesame)
80g greek style yoghurt (use half) (Milk)
1 unwaxed lemon (use half)
1 garlic clove (use half)
1 tsp fennel seeds (use half)

Allergens

Contains: Sesame, Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	101Kcal	870Kcal
	424kJ	3638kJ
Fat	3.8g	33g
of which saturates	1.3g	11g
Carbohydrates	11g	95g
of which sugars	1.7g	15g
Protein	5.4g	46g
Salt	0.03g	0.28g
Fibre	1.7g	14g

Back

High protein 1/3 daily fibre New 6 plants

Greek-style Pork Loin with Oregano Wedges, Cucumber Salad & Tahini Yoghurt

Prep time: 20 mins

Total time: 35 mins

Cuisine: Mediterranean

Food group: Pork

Let the flavours of sunny Greece brighten your kitchen with our tender British free-range pork, flavoured with fragrant fennel seeds, garlic and vibrant lemon zest, then sizzled to perfection. Dish up alongside sweet roast pepper and onion, and golden potato wedges, tossed in herby oregano. A refreshing cucumber salad and creamy tahini yoghurt complete the dish.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a large baking tray with parchment paper
Pull out a medium frying pan, a medium bowl, a small bowl & a grater

Get started

Cut the potatoes into wedges and add to the lined baking tray. Toss with 1 tsp oil and a pinch of salt and pepper. Roast for 10 mins
Meanwhile, thinly slice half the onion, then cut the remaining into 1cm wedges. Thinly slice the pepper. Zest half the lemon, then cut into 6 wedges
In the medium bowl, combine the sliced onion, the juice from 2 lemon wedges and a pinch of salt. Set aside

Roast the veg & fry the pork

After 10 mins, add the onion wedges and pepper to the potato tray. Toss together with half the oregano and roast for a further 15-20 mins, until soft and golden
Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the pork and cook for 6 mins per side, until golden brown. Season with salt and pepper

Make the tahini yoghurt & build the flavour

Finely chop or crush the garlic
In the small bowl, combine the tahini, yoghurt, half the garlic, the juice from 1 lemon wedge and a pinch of salt and pepper. Mix well, taste and season with more lemon, salt and pepper if needed
After 12 mins, sprinkle the pork with the fennel seeds, remaining oregano, remaining garlic and a pinch of lemon zest. Turn to coat. Push the potato and veg to one side of the baking tray, then transfer the pork to the other side and bake for 8 mins, until cooked through. Remove the pork from the tray and leave to rest

Last bits

Slice the cucumber into 1/2 cm thick half-moons and add to the onion bowl
Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside

Toss & plate up

When ready to serve, toss the rocket through the onion and cucumber
Spoon the tahini yoghurt onto plates and top with the pork. Share the wedges, roast veg and salad alongside. Serve with the remaining lemon wedges and tahini yoghurt on the side