All the familiar flavours of Greek cuisine are packed into this better-for-you dinner! Garlicky pork, lemony roasted potatoes and feta snap peas round out this weeknight winner, which is finished with a dollop of yogurt sauce.
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
340 g
Pork Tenderloin
1 unit(s)
Garlic, cloves
7 g
Parsley
400 g
Red Potato
1 unit(s)
Lemon
227 g
Sugar Snap Peas
¼ cup
Feta Cheese, crumbled
(Contains Milk)
3 tbsp
Yogurt Sauce
(Contains Milk)
2 tbsp
Oil*
0.13 tsp
Pepper*
0.06 tsp
Salt*
If you've opted for pork tenderloin, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then pork. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1 tbsp oil per batch.) Sear, turning occasionally, until golden-brown, 4-5 min. Transfer to an unlined baking sheet. Roast in the top of the oven until cooked through, 14-16 min.**
If you've received broccoli, cut into bite-sized pieces. Continue to follow the recipe as instructed, subbing broccoli in for the swapped veg. Then, increase pan-fry cook time to 5-6 min to ensure a tender-crisp bite."