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Gluten Free

Cretan-Style Pork Roast with Chopped Salad

Spiced Baby Potatoes & Tzatziki

Cooking time

35 minutes

Servings

4

Calories

650 /serving

Simplicity and flavour are on the menu in this evening’s modern twist on a traditional Cretan recipe. We start by searing our juicy cut of meat before rubbing it generously in an aromatic Mediterranean spice blend and popping it into the oven. Our roast is served alongside garlic-roasted baby potatoes and a crisp lettuce and chopped veggie salad drizzled with red wine vinaigrette. Finally, a spoonful of tzatziki completes the meal.

We will send you:

  • 600g Pork loin
  • 680g Baby potatoes
  • 90g Radishes
  • 2 Garlic cloves
  • 1 Cucumber
  • 1 Onion (or shallot)
  • 1 Lettuce
  • 1 Tomato
  • 60ml Red wine vinegar
  • 90g Tzatziki
  • 16g Cretan pork spice blend (paprika, chicken broth powder, black pepper, oregano, garlic, thyme, cumin)

Contains: Milk, Sulphites

You will need:

Large pan
Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
Total Fat
39 g
Saturated Fat
10 g
Sodium
320 mg
Total Carbs
37 g
Sugars
6 g
Protein
37 g
Fibres
5 g
Preparation
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Start the potatoes
Preheat the oven to 450°F. Mince the garlic. Halve the potatoes (or in quarters if very large) and add them to a lined sheet pan; drizzle with oil and season with ⅓ the spice blend, ½ the garlic and S&P. Toss to coat evenly; arrange in a single, even layer and roast, 10 minutes.
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Sear the pork
While the potatoes cook, in a large pan, heat a drizzle of oil on medium-high. Pat the pork dry with paper towel; season with S&P. Add the pork* to the pan and sear, turning occasionally, 6 to 8 minutes, until browned on all sides.
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Prepare the pork rub
While the pork sears, in a small bowl, combine ½ the vinegar and the remaining garlic; season with the remaining spice blend and S&P.
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Prepare & roast the pork
Take the pan of potatoes out of the oven; add the seared pork and coat entirely with the rub. Roast, 17 to 20 minutes, until the potatoes are golden brown and the pork is cooked through. Transfer the pork to a cutting board and let rest for at least 5 minutes.
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Make the salad
While the pork and potatoes roast, halve and thinly slice the radishes. Medium dice the tomato and cucumber. Slice the lettuce into ribbons, discarding the root end. Peel, halve and thinly slice the onion. In a large bowl, combine the remaining vinegar with 4 tbsp of olive oil; season with S&P. Add the lettuce, radishes, tomatoes, cucumbers and as many of the onions as you’d like; toss to thoroughly combine and season with S&P to taste.
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Plate your dish
Thinly slice the pork against the grain. Divide the potatoes and sliced pork between your plates. Serve with the salad and tzatziki on the side. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.