Pork Loin With Lemon Yogurt And Summer Salad Recipe

Name: Pork Loin With Lemon Yogurt And Summer Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/4 lb pork loin, skin and fat scored at 1/2 inch intervals; 5 cloves garlic, minced; 1 tbsp fresh thyme leaves, plus extra for garnish; 2 tbsp olive oil; 2/3 cup port; None None FOR THE SUMMER SALAD; 1 lb cherry tomatoes, quartered; 2 None cucumbers, cut into chunks; 2 None small spring onions, chopped; 2 None green peppers, deseeded, cut into chunks; 1 None cooked beets, cut into chunks; 1/3 cup pine nuts, toasted; 1/2 cup fresh flat-leaf parsley leaves, roughly chopped; 2 None lemons, juiced; 2/3 cup plain yogurt; None None extra virgin olive oil, to drizzle

Servings: persons

3 1/4 lb pork loin, skin and fat scored at 1/2 inch intervals
5 cloves garlic, minced
1 tbsp fresh thyme leaves, plus extra for garnish
2 tbsp olive oil
2/3 cup port
None None FOR THE SUMMER SALAD
1 lb cherry tomatoes, quartered
2 None cucumbers, cut into chunks
2 None small spring onions, chopped
2 None green peppers, deseeded, cut into chunks
1 None cooked beets, cut into chunks
1/3 cup pine nuts, toasted
1/2 cup fresh flat-leaf parsley leaves, roughly chopped
2 None lemons, juiced
2/3 cup plain yogurt
None None extra virgin olive oil, to drizzle

1
Preheat oven to 425u00b0F.
2
Pat pork dry with paper towels. Sprinkle generously with sea salt and set aside for 30 mins. Rub off excess salt and pat dry again. Mix together garlic, thyme, oil, sea salt and freshly ground pepper. Rub into scored skin. Transfer to a roasting pan, cover and roast for 15 mins. Reduce heat to 350u00b0F and roast for another 1 hour 30 mins, or until tender. Let rest, covered loosely with foil, for 15 mins.
3
Meanwhile, pour off excess fat from roasting pan. Place remaining drippings over high heat. Add port. Bring to a simmer, scraping up browned bits from roasting pan. Cook until slightly thickened. Set aside.
4
For the summer salad, toss vegetables with 1/2 of the lemon juice. Season. Stir remaining lemon juice into yogurt.
5
Slice pork then spoon port sauce over top. Drizzle with yogurt and extra virgin olive oil. Sprinkle with thyme and serve with salad.

1215

kcal

Calories

Fat

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 1/4 lb pork loin, skin and fat scored at 1/2 inch intervals, 5 cloves garlic, minced, 1 tbsp fresh thyme leaves, plus extra for garnish, 2 tbsp olive oil, and more.

Yes, Pork Loin With Lemon Yogurt And Summer Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pork Loin With Lemon Yogurt And Summer Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions