Greek-Style Pork Loin & Potato Wedges

Name: Greek-Style Pork Loin & Potato Wedges with Garden Salad & Parsley
Total time: 35 min
Yield: 2
Cuisine: Greek
Ingredients: 1 packet Mixed Salad Leaves; 1 Tomato; 300 g Pork Loin Steaks; 1 packet Parsley; 1 Cucumber; 3 Potato; 1 sachet Mediterranean Spice Blend; 1 drizzle olive oil; 2 tsp honey; 1 drizzle vinegar (balsamic or white wine)

with Garden Salad & Parsley

Recipe Development TeamUpdated on July 31, 2026

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Calories

:

521 kcal

Protein

:

45.1g protein

Total

:

35 minutes

Difficulty

:

Easy

Under 30g carbs

Take a trip to the Mediterranean tonight with succulent Mediterranean-seasoned pork loin and golden potato wedges. Serve it all alongside a fresh salad of juicy tomato, cucumber and parsley and for a refreshing meal that brings the sunshine to your dinner table. We’ve replaced the mint in this recipe with parsley due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

1

Tomato

300 g

Pork Loin Steaks

1 packet

Parsley

1

Cucumber

3

Potato

1 sachet

Mediterranean Spice Blend

Not included in your delivery

1 drizzle

olive oil

2 tsp

honey

1 drizzle

vinegar (balsamic or white wine)

Nutrition

Calories521 kcal

Energy (kJ)2180 kJ

Fat7.9 g

of which saturates1.6 g

Carbohydrate52.5 g

of which sugars10.9 g

Dietary Fibre11.6 g

Protein45.1 g

Sodium640 mg

Potassium1370 mg

Calcium30.6 mg

Iron1.8 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

1

• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

2

• Meanwhile, cut tomato into thin wedges. Thinly slice cucumber into half-moons. • In a medium bowl, combine mediterranean spice blend (see ingredients), a drizzle of olive oil and a pinch of salt. Add pork loin steaks, turning to coat.

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add the honey and turn to coat.

4

• In a large bowl, combine mixed salad leaves, tomato, cucumber and a drizzle of olive oil and vinegar. Season to taste. • Divide Greek-style pork loin steaks, potato wedges and salad between plates. Serve with Greek-style yoghurt. Tear over mint. Enjoy!