Mediterranean Pork Loin Steak & Herby Potato Salad
with Garlic Yoghurt & Rosemary
- Milk
- Wheat
- Gluten
- May contain traces of allergens
Feeling like something fresh and tasty, low-carb and easy? May we present our Greek-style pork loin seasoned in garlic and herbs. Tender and simply yum, resting on top of a crisp potato salad and drizzled with a garlic yoghurt, this dish is perfect to ring in these warmer days (or any day for that matter)!
Ingredients
1 sachet
Garlic & Herb Seasoning
1
Cos Lettuce
1
Tomato
300 g
Pork Loin Steaks
1
Cucumber
3
Potato
2
Garlic
1
Natural Yoghurt
(Contains: Milk May be present: Wheat, Gluten)
1
Balsamic Vinaigrette Dressing
1 packet
Rosemary
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey (or golden syrup)
Nutrition
Utensils
Cooking Steps
• Cut potato into bite-sized chunks. • Set your air fryer to 200°C. Place potato into the air fryer basket. Sprinkle over half the garlic & herb seasoning and drizzle with olive oil and cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes. TIP: No air fryer? Preheat oven to 240°C/220°C fan forced. Prep potato as above. Place potato on a lined oven tray and flavour as above. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, roughly chop tomato, cucumber and cos lettuce (see ingredients). Finely chop garlic. Pick thyme leaves. • In a medium bowl, combine pork steaks, half the garlic and the remaining garlic & herb seasoning. Set aside. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook the remaining garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season with salt and pepper. Set aside.
• 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 a splash of water, toss to coat. • Transfer to a plate, cover and rest for 5 minutes. TIP: Cooking the meat in batches over a high heat helps it stay tender.
• In a large bowl, combine herby roasted potatoes, tomato, cucumber, cos lettuce and a drizzle of balsamic & olive oil dressing. Season to taste. • Divide herby potato salad between bowls. • Top with pork steaks, garlic yoghurt and grated Parmesan cheese. • Sprinkle with toasted almonds and thyme to serve. Enjoy!
