Calorie Smart Greek-Inspired Pork Tenderloin
with Lemony Roasted Potatoes and Feta Snap Peas
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
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Tenderloin
1 unit
Garlic, cloves
7 g
Parsley
400 g
Red Potato
½ unit
Lemon
227 g
Sugar Snap Peas
¼ cup
Feta Cheese, crumbled
(Contains Milk)
3 tbsp
Yogurt Sauce
(Contains Milk)
Not included in your delivery
2 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.
Meanwhile, pat pork dry with paper towels. Season all over with salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is 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 pork to an unlined baking sheet. Roast in the top of the oven until cooked through, 14-16 min.**
Meanwhile, trim, then halve snap peas. Zest, then juice half the lemon (whole lemon for 4 ppl). Roughly chop parsley.Peel, then mince or grate garlic.
Heat the same pan (from step 2) over medium. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then snap peas. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add garlic. Cook, stirring constantly, until fragrant, 1 min.Season with salt and pepper. Remove from heat, then stir in lemon zest and half the feta.
Once potatoes are tender, remove from the oven, then add 1/2 tbsp (1 tbsp) lemon juice and half the parsley to the baking sheet. Toss gently to coat potatoes.
Thinly slice pork. Divide pork, potatoes and snap peas between plates. Dollop yogurt sauce over pork.Sprinkle remaining feta and remaining parsley over everything.
