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
Cooking Steps
• Thinly slice courgette into strips lengthways. • Finely chop garlic. Slice lemon and pear 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 and 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 to rest for 5 minutes. Transfer to a plate, add oregano-honey mixture, turning pork to coat. cover and rest for 5 minutes.
• To the bowl with courgette, add spinach and 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 herby glazed pork steak and courgette salad between plates. • Spoon any remaining pan sauce over the pork to serve. Enjoy!
