Pork Fillet Souvlaki Platter

Nutrition per serve

Ingredients

• 1pcs potato
• 1pcs tomato
• 1pcs Lebanese cucumber
• 1clove garlic
• 300g pork fillet
• 10g Greek seasoning
• 4pcs pita breads
• 50g feta
• 15ml olive oil
• 10ml red or white wine vinegar

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line 2 oven trays with baking paper. Cut the unpeeled potato into 2cm-thick wedges. Cut the tomato and cucumber into 2cm chunks. Crush or finely chop 1 garlic clove. Combine the garlic and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the pork and turn to coat.
2. Step 2 — Roast potato
   Put the potato on a lined tray, then drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast the potato on the lower oven shelf for 15 mins. Scatter half the Greek seasoning over the potato and turn to coat. Roast for a further 10-15 mins until golden and tender.
3. Step 3 — Roast pork
   Meanwhile, heat a large frypan over high heat. Cook the pork, turning, for 4 mins or until browned. Transfer the pork to the remaining lined tray, reserving the pan. Scatter over the remaining Greek seasoning and turn to coat. Roast the pork on the upper shelf for 11-13 mins until cooked to your liking. Rest for 5 mins (see Kitchen 101).
4. Step 4 — Warm pita
   While the pork is resting, heat the reserved pan over medium-high heat. Warm 2 pita*, one at a time, for 30 secs each side or until warmed through. Remove from the pan and cut into quarters.
5. Step 5 — Serve up
   Slice the pork. Crumble the feta. Put the tomato, cucumber, half the feta and 2 tsp red wine vinegar in a bowl. Season with salt and pepper and gently toss to combine. Divide the pork, pita, potato and salad among plates, then scatter the remaining feta over the potato. Or, put everything on the table for everyone to help themselves. Enjoy!
6. Step 6 — Kitchen 101
   Resting your pork allows the moisture to re-absorb into the meat, ensuring it is tender and juicy.

Allergens

Sulfit, Gluten, Wheat, Sojabohnen, Milch