Greek Pork & Crushed Lemon Potatoes
with Herbed Yoghurt Sauce- Milk
- Eggs
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!
Ingredients
4 unit
potatoes
5 clove
garlic
2 bunch
oregano
1 unit
cucumber
1 unit
tomato
1 unit
lemon
1 packet
pork loin steak
2 cube
chicken stock
2 sachet
lemon pepper seasoning
1 bag
mixed salad leaves
1 tub
dill & parsley mayonnaise
(Contains: Eggs;)
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
olive oil
50 g
butter
(Contains: Milk;)
2 tbs
water
¼ tsp
salt
2 tsp
vinegar (white wine or red wine)
Utensils
Cooking Steps
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.
