Lemon-Pepper Pork and Braised Potatoes

Name: Lemon-Pepper Pork and Braised Potatoes with Feta Aioli
Total time: 35 min
Yield: 2
Cuisine: Grecque
Ingredients: 1 pièce(s) Tofu; 350 g Pommes de terre à chair jaune; 56 g Mélange printanier; 56 g Carotte, en juliennes; 1 pièce(s) Citron; 2 cs Mayonnaise; 1 pièce(s) Gousses d'ail; ¼ tasse(s) Feta, émietté; 1 cs Bouillon de poulet en poudre; 1 cs Greek Spice Mix; 1 cs Beurre non salé*; ¼ cc Sucre*; 2.5 cs Huile*; 0.13 cc Sel*; 0.13 cc Poivre*

with Feta Aioli

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

Tonight's Mediterranean-style supper is a twist on classic Greek lemon potatoes. Instead of getting slow-roasted in a lemon broth, they're braised in a pan on the stove!

Allergènes:

Soja

•Egg

•Schwefeldioxide und Sulfite

•Senf

•Milk

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation35 minutes

Temps de cuisson

DifficultéMoyen

Ingrédients

quantité par portion

1 pièce(s)

Tofu

350 g

Pommes de terre à chair jaune

56 g

Mélange printanier

56 g

Carotte, en juliennes

1 pièce(s)

Citron

2 cs

Mayonnaise

1 pièce(s)

Gousses d'ail

¼ tasse(s)

Feta, émietté

1 cs

Bouillon de poulet en poudre

1 cs

Greek Spice Mix

Pas inclus dans votre livraison

1 cs

Beurre non salé*

¼ cc

Sucre*

2.5 cs

Huile*

0.13 cc

Sel*

0.13 cc

Poivre*

Informations nutritionnelles

Énergie (kcal)309 kcal

Énergie (kJ)1294 kJ

Graisses14 g

dont saturés3 g

Glucides53 g

dont sucres4 g

Fibres6 g

Protéines7 g

Cholestérol22 mg

Ustensiles

•Poêle antiadhésive moyenne

•Verre doseur

•Cuillères à mesurer

•Zesteur

•Grand bol

•Fouet

•Grande poêle antiadhésive

•Essuie-tout

•Papier aluminium

•Petit bol

Instructions

Before starting, wash and dry all produce.Garlic Guide for Step 5: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium and 1/2 tsp (1 tsp) extra! Cut potatoes into 1-inch pieces.Heat a medium non-stick pan (large pan for 4 ppl) over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then potatoes. Arrange in a single layer. Add 1 cup (1 1/2 cups) water, stock powder and 1 tbsp (2 tbsp) butter. Cover and bring to a boil. Cook, covered, for 10 min.Uncover and reduce heat to medium. Continue cooking until water is mostly absorbed, potatoes are tender and beginning to brown, 8-10 min.Remove from heat. Cover to keep warm.

Meanwhile, peel, then mince or grate garlic.Zest, then juice half the lemon. Cut remaining lemon into wedges.

Add 2 tsp (4 tsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add carrots and spring mix. Do not toss until ready to serve.

Heat a large non-stick pan over medium heat. While the pan heats, pat pork dry with paper towels. Season with salt and Lemon-Pepper Seasoning. When the pan is hot, add 1 tbsp (2 tbsp) oil, then pork. Pan-fry until golden-brown and cooked through, 4-6 min per side.**Remove from heat. Transfer pork to a cutting board. Loosely cover with foil and set aside to rest, 3-5 min.

Meanwhile, add mayo, half the feta, and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with pepper, then stir to combine.

When potatoes are done, add lemon zest and remaining lemon juice. Toss very gently to coat. Toss salad to combine. Thinly slice pork.Divide pork, potatoes and salad between plates. Sprinkle remaining feta over salad. Drizzle any pork juices and lemony butter from potato pan over pork.Serve feta aioli alongside for dipping. Squeeze a lemon wedge over top, if desired.

If you've opted to get tofu, pat dry with paper towels. Cut tofu in half parallel to the cutting board (NOTE: You will have two "square" Tofu Steaks). Cook in the same way the recipe instructs you to cook the pork. No need to rest tofu before slicing.