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Greek Pork & Crushed Lemon Potatoes

Greek Pork & Crushed Lemon Potatoes

with Herbed Yoghurt Sauce

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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!

Allergens:MilkEggs

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

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

mixed salad leaves

1 tub

dill & parsley mayonnaise

(ContainsEggs)

1 tub

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

50 g

butter

(ContainsMilk)

2.5 tbs

water

¼ tsp

salt

2 tsp

vinegar (white wine or red wine)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2630 kJ
Fat33.9 g
of which saturates10.3 g
Carbohydrate35.1 g
of which sugars6 g
Dietary Fibre0 g
Protein43.8 g
Cholesterol0 mg
Sodium541 mg
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Medium Pan
Zester
Potato Masher
Medium Bowl
Large Non-Stick Pan
Plate
Large Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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

6

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.