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Garlic & lemon pork with roasted peppers
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Preparation time: 20 minutes, plus marinating
Cooking time: 10 minutes
Total time: 30 Minutes, plus marinating
2 tbsp olive oil
1 lemon, zest of all, juice of ½
½ tsp dried oregano
2 garlic cloves, crushed
240g pack No.1 Free Range Pork Medallions
100g Greek natural strained yogurt
½ x 25g pack flat leaf parsley, leaves finely chopped
125g wholewheat couscous
2 red peppers, deseeded and cut into thick pieces or strips
1 large red onion, cut into thin wedges
1 Preheat the grill to high. In a bowl, mix 1 tbsp oil, the lemon zest and oregano. Add almost all of the garlic, then season and use to marinate the pork medallions (ideally for 30 minutes). Stir the reserved smidge of garlic intoanother bowl with the yogurt and ¾ of the parsley; chill until ready to serve.
2 Put the couscous in a large bowl and season. Squeeze over the lemon juice and pour over 175ml just-boiled water. Cover the bowl with a large plate and set aside for at least5 minutes. Fluff up the couscous with a fork, tossing the remaining parsley through it.
3 Meanwhile, toss the peppers and onion wedges with the remaining 1 tbsp oil and spread out on a foil-lined tray. Add the pork medallions and grill for 10 minutes, turning the medallions and stirring the vegetables halfway, until the pork is cooked through, the juices run clear and no pink meat remains. Divide the couscous between plates and top with the pork, vegetables and parsley yogurt.
Typical values per serving:
This recipe was first published in April 2020.
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