Greek pork bowl
8
Points®
Total time: 55 min • Prep: 15 min • Cook: 10 min • Serves: 1 • Difficulty: Easy
Transport your tastebuds to the Mediterranean with this Greek-forward bowl of goodness.
Ingredients
Pork fillet or tenderloin, raw
120 g, cut into strips
Lemon(s)
1 small, half squeezed, half cut into wedges
Dried oregano
2 tsp
Seasoning
1 tsp, Greek variety
99% fat-free, plain Greek yoghurt, unsweetened
½ cup(s), (120g)
Lebanese cucumber
1 medium, half cut into thin rounds, other half grated (excess liquid squeezed out)
Garlic
1 clove(s), crushed
Fresh dill
1 tbs, chopped
Olive oil
1 tsp
Green cabbage
½ cup(s)
Chili peppers, (not in oil), drained
50 g, (red or green)
Pitted kalamata olives
5 individual
Reduced fat feta cheese
40 g, cut into cubes
Instructions
1
Place pork, lemon juice, seasoning and 1 teaspoon oregano in a large reusable ziplock bag or freezer bag. Toss bag to coat pork in marinade and set aside in the fridge for 30 minutes.
2
Meanwhile, to make tzatziki, combined yoghurt, grated cucumber, garlic and dill in a medium bowl. Season to taste with salt and pepper and set aside in fridge.
3
Heat oil in a large nonstick frying pan over medium heat. Cook pork, turning, for 8 minutes or until cooked through. Transfer pork to a serving bowl. Arrange cabbage, tzatziki, peppers, olives, feta and cucumber slices in bowl. Sprinkle over remaining oregano and serve with lemon wedges on the side.
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