Informations supplémentaires
30 min.
|
609 kcal
|
easy
|
|
Printable version
1. Cook the potatoes
Preheat oven to 425°F. Cut the potatoes into wedges. Put on sheet pan with baking paper. Mix with a drizzle of oil, half of the oregano, salt and pepper. Cook in the oven for 28-30 minutes until browned.
2. Setup
Cut the tomatoes, cucumbers and celery into small pieces. Finely chop the shallot, garlic and dill. Slice the pork in slices approximately 2 cm thick.
3. Make the salad
In a bowl, mix the cucumbers with the tomatoes, celery, half of the dill, shallot to taste, a drizzle of oil, 1-2 tbsp of vinegar to taste, salt and pepper.
4. Mix the yogurt
Mix the yogurt with the rest of dill and half of the garlic, a drizzle of oil, salt and pepper.
5. Cook the pork
Mix the pork slices with the rest of the oregano and garlic, a drizzle of oil, salt and pepper. Heat a drizzle of oil in a pan over medium-high heat. Cook the slices about 2-3 minutes on each side or until desired doneness.
6. Plate your dish
Serve the pork with the yogurt, salad and potatoes.
Bon appétit!
2unitPork Tenderloin
1unitGreek Yogourt 2%
1unitGarlic Clove(s)
1unitDill
1unitCelery
2unitLebanese Cucumber(s)
2unitTomato(es)
0.5unitShallot
3gDried Oregano
500gYellow Potato(es)
What you need
baking tray, baking paper, pan, bowl
609 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
51g
17%
fat
26g
40%
cholesterol
97mg
32%
fiber
5g
20%
protein
42g
saturated
7g
35%
sodium
142mg
6%
sugar
10g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg