Informations supplémentaires
30 min.
|
609 kcal
|
easy
|
|
Printable version
1. Cook the potatoes
Preheat oven to 425°F. Cut the potatoes into wedges. Put on sheet pan with baking paper. Mix with a drizzle of oil, half of the oregano, salt and pepper. Cook in the oven for 28-30 minutes until browned.
2. Setup
Cut the tomatoes, cucumbers and celery into small pieces. Finely chop the shallot, garlic and dill. Slice the pork in slices approximately 2 cm thick.
3. Make the salad
In a bowl, mix the cucumbers with the tomatoes, celery, half of the dill, shallot to taste, a drizzle of oil, 1-2 tbsp of vinegar to taste, salt and pepper.
4. Mix the yogurt
Mix the yogurt with the rest of dill and half of the garlic, a drizzle of oil, salt and pepper. To respect the food preferences of our chidlren, you could put less garlic.
5. Cook the pork
Mix the pork slices with the rest of the oregano and garlic, a drizzle of oil, salt and pepper. Heat a drizzle of oil in a pan over medium-high heat. Cook the slices about 2-3 minutes on each side or until desired doneness.
6. Plate your dish
Serve the pork with the yogurt, salad and potatoes. Serve each part of the meal family-style and let your children make their own plate. Bon appétit!
2unitPork Tenderloin
1unitGreek Yogourt 2%
1unitGarlic Clove(s)
1unitDill
1unitCelery
2unitLebanese Cucumber(s)
2unitTomato(es)
0.5unitShallot
3gDried Oregano
500gYellow Potato(es)
What you need
baking tray, baking paper, pan, bowl
609 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
51g
17%
fat
26g
40%
cholesterol
97mg
32%
fiber
5g
20%
protein
42g
saturated
7g
35%
sodium
142mg
6%
sugar
10g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg