Informations supplémentaires
30 min.
|
488 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 400°F. Chop the green onions, the mint and the garlic. Zest the lemon and cut it in half. Grate the cucumber. Cut the potatoes in half.
2. Cook the pork
Place the pork tenderloins on a baking sheet. Season with salt and pepper, add the spices and a drizzle of olive oil. Bake for 14-18 minutes or until desired doneness.
3. Cook the potatoes
In a pot, add the potatoes and cover with water. Bring to a boil and cook for 12-15 minutes. Once cooked, drain and rinse with cold water.
4. Make the sauce
In a bowl, mix the yogurt, the lemon zest, the grated cucumber, the garlic, the mint and the lemon juice. ##
It is possible to decrease the amount of garlic, to taste.## Season with salt and pepper and mix well.
5. Make the salad
In a bowl, combine the potatoes, the arugula, the green onions, the dijon mustard and a drizzle of olive oil. Mix well and season with salt and pepper.
6. Plate your dish
Serve the pork tenderloin with the potato salad and the yogurt sauce. It is possible to leave everything in the center of the table and let everyone help themselves. Bon appétit!
2unitPork Tenderloin
2unitGreek Yogourt 2%
1unitFresh Mint
1unitLemon
1unitGarlic Clove(s)
1unitLebanese Cucumber(s)
300gFingerling Potatoes
2unitGreen Onion(s)
15mlDijon Mustard
20gArugula
6gSpice Mix (garlic powder,dried oregano)
What you need
Baking sheet, pot, bowl, grater.
488 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
34g
11%
fat
18g
28%
cholesterol
90mg
30%
fiber
4g
16%
protein
47g
saturated
4g
20%
sodium
248mg
10%
sugar
6g
trans
0g