Oregano Pork & Grilled Courgette Salad
with Pear & Lemon
Tonight’s juicy pork steak is oh-so-flavourful, glazed in an oregano-honey sauce that’s the perfect mix of sweet, sour and herbaceous. Paired with a fresh salad with smokey grilled courgette tossed through, this meal is fresh and effortlessly delicious! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
300 g
Pork Loin Steaks
1 sachet
Chilli Flakes
1 sachet
Dried oregano
2
Garlic
2
Courgette
1
Lime
1
Pear
1 packet
baby spinach & rocket mix
Not included in your delivery
1 drizzle
olive oil
½ tbs
honey
Nutrition Values
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left). Thinly slice courgette into strips lengthways. Finely chop garlic. Slice lemon and pear (see ingredients) into wedges. In a small bowl, combine dried oregano, garlic, the honey and a
squeeze of lemon juice.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook courgette in batches, turning until tender, 2-4 minutes each side. Season to taste with salt and pepper, then transfer to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. Season pork loin steaks on both sides.
• When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded).
• Remove pan from heat, then add oregano-honey mixture, turning pork to coat.
• Transfer to a plate, cover and rest for 5 minutes.
Have a BBQ? Preheat BBQ to high. When BBQ is hot, grill pork loin steaks until charred and cooked through, 2-4 minutes each side. Transfer to a plate and add oregano-honey mixture, turning pork to coat. Cover and rest for 5 minutes.
• To the bowl with courgette, add spinach & rocket mix, pear, a pinch of chilli flakes (if using), squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Slice pork.
• Divide oregano pork and grilled courgette salad between plates.
• Spoon any remaining pan sauce over the pork to serve. Enjoy!
