Greek Pork & Crushed Lemon Potatoes
with Herbed Yoghurt Sauce
- Milk
- Eggs
- Soy
These lemony, buttery potatoes were eaten by the bowlful in the test kitchen – there’s something unique and comforting about the combination of fluffy spuds coated in all that flavour. On the side of herby pork mixture plus a crisp green salad, this hearty meal tastes like a deconstructed pork souvlaki – or even better!
Ingredients
4 unit
potato
5 clove
garlic
2 bunch
oregano
2 unit
tomato
1 unit
lemon
1 packet
pork loin steak
2 cube
Chicken-Style Stock Powder
2 sachet
lemon pepper spice blend
1 bag
salad leaves
1 tub
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 tub
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
50 g
butter
(Contains: Milk; )
2.5 tbs
water
¼ tsp
salt
2 tsp
vinegar (white wine or red wine)
Nutrition Values
Utensils
Cooking Steps
Bring a medium saucepan of lightly salted water to the boil. Cut the potato (unpeeled) into 2cm chunks. Finely chop the garlic (or use a garlic press). Pick and finely chop the oregano leaves. Roughly chop the tomato. Zest the lemon to get a generous pinch, then juice to get 1 1/2 tbs. Cut the pork loin steaks into 2cm chunks. TIP: Cut the potato to the correct size so it cooks in the allocated time.
Add the potato to the boiling water. Cook until easily pierced with a knife, 12-15 minutes, then drain. Return the saucepan to a medium-high heat, add the butter and 1/2 the garlic and cook, stirring, until fragrant, 1 minute. Add the lemon juice, zest, crumbled chicken stock cubes and the water and bring to the boil. Remove from the heat, add the potatoes and toss to coat. Lightly crush with a potato masher or fork. Cover to keep warm.
While the potatoes are cooking, combine the pork, lemon pepper spice blend, oregano, the salt, the remaining garlic and a drizzle of olive oil in a medium bowl.
Heat a large frying pan over a high heat. Once hot, add the pork cubes and cook, tossing, or until browned and cooked through, 3-4 minutes. Transfer to a plate to rest.
In a large bowl, combine the vinegar with 1 tbs olive oil and a pinch of salt and pepper. Add the mixed salad leaves and tomato and toss to combine. TIP: Toss the salad just before serving to keep the leaves crisp. In a medium bowl, combine the dill & parsley mayonnaise, Greek yoghurt and a generous pinch of salt and pepper. Mix well to combine
Divide the Greek pork, salad and crushed lemon potatoes between plates. Spoon any resting juices over the pork. Drizzle the pork with a spoonful of the dill & parsley sauce and serve the remainder on the side.
