20 mins
Lemon & Oregano Pork Loin Steaks with Greek Salad
Lemon & Oregano Pork Loin Steaks with Greek Salad
PREP TIME
COOK TIME
20 mins
SERVES
4 people
COOKING NOTES
Summer is the perfect time for fresh, zesty salads – this one is simple to make, packed with flavour and contains an amazing dressing hack you will use over and over and over!
Juicy, lean pork loin steaks are the perfect, healthy protein hit to pair with the best summer produce in a classic Greek salad. What takes this recipe to the next level is turning the zesty, garlicky pork marinade into a delicious dressing you’ll want to drizzle on absolutely everything.
INGREDIENTS
4 Linley Valley pork loin steaks
1 large lemon, juice and zest
3 tbsp olive oil
3 cloves garlic, crushed
1 tsp dried oregano
2 baby gem lettuce, washed
1 Lebanese cucumber
½ yellow capsicum
¼ red onion
½ cup cherry tomatoes
½ cup firm Greek feta
¼ cup pitted Kalamata olives
½ cup Tzatziki
Salt and pepper to taste
METHOD
- To make the Greek marinade, combine the lemon juice and zest, crushed garlic, olive oil, oregano and a big pinch of salt and pepper in a bowl. Add the pork loin steaks to the marinade and set aside while you prepare the salad.
- Roughly chop the capsicum, cucumber and feta into 1-inch chunks. Halve the cherry tomatoes and thinly slice the red onion.
- Arrange the baby gem lettuce leaves on a platter, then scatter the chopped vegetables, then sprinkle with salt and pepper. Now add feta, olives and a few grinds of black pepper.
- Cook the pork steaks in a hot grill pan over medium heat. Cook for 4 minutes, then turn and cook for a further 3 minutes. Reducing the temperature to low, add the remaining marinade and allow to cook for a further 30 seconds before turning off the heat.
- Remove the pork loin steaks and allow to rest. Pour the pan juices into a small bowl and allow to cool. Once the dressing has cooled, add the pork to the salad and spoon the pan juices all over to dress. Add dollops of tzatziki and serve immediately.
