Lemon-Pepper Pork and Braised Potatoes
with Feta Aioli
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!
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.
Ingrédients
1 pièce(s)
Tofu
(Contient Soya)
350 g
Pommes de terre à chair jaune
56 g
Mélange printanier
56 g
Carotte, en juliennes
1 pièce(s)
Citron
2 cs
Mayonnaise
(Contient Oeuf, Sulfites, Moutarde)
1 pièce(s)
Gousses d'ail
¼ tasse(s)
Feta, émietté
(Contient Lait)
1 cs
Bouillon de poulet en poudre
(Contient Soya)
1 cs
Greek Spice Mix
(Contient Sulfites)
Pas inclus dans votre livraison
1 cs
Beurre non salé*
(Contient Lait)
¼ cc
Sucre*
2.5 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
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.