HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGreek Pork & Crushed Lemon Potatoes
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 our test kitchen – there’s something unique and comforting about the combination of fluffy spuds coated in all that flavour. On the side of a herby pork mixture plus a crisp green salad, this hearty meal tastes like a deconstructed pork souvlaki – or even better!

Tags:Not Suitable for CoeliacsNaturally Gluten-Free

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

Preparation Time35 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 unit


5 clove


2 bunch


1 unit


1 unit


1 unit


1 packet

pork loin steak

2 cube

chicken stock

2 sachet

lemon pepper seasoning

(May be present Gluten)

1 bag

mixed salad leaves

1 tub

dill & parsley mayonnaise


1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

50 g



2 tbs


¼ tsp


2 tsp

vinegar (white wine or red wine)

Nutritional Valuesper serving
Nutritional 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
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of lightly salted water to the boil. Cut the potato (unpeeled) into 2cm chunks. TIP: Cut the potato to the correct size so it cooks in the allocated time. Finely chop the garlic (or use a garlic press). Pick and finely chop the oregano leaves. Roughly chop the cucumber and tomato. Zest the lemon to get a generous pinch, then juice to get 1 tbs. Cut the pork loin steak into 2cm chunks.


Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 12-15 minutes. 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 potato and toss to coat. Lightly crush the potato with a potato masher or fork. Cover to keep warm.


While the potato is 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. When the pan is hot, add the pork and cook, tossing, until browned and cooked through, 3-4 minutes. Transfer to a plate to rest. TIP: If your pan is getting a little crowded, cook the pork in batches for the best results!


In a large bowl, combine the vinegar with 1 tbs olive oil and a pinch of salt and pepper. Add the mixed salad leaves, cucumber 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 some of the herbed yoghurt sauce and serve the remainder on the side.