Greek Style Pork Loin & Grilled Vegetables Family Platter
It's the simple things that are just delicious, like this Greek Style Pork Loin and Grilled Vegetables. You'll want to keep doing this every BBQ season!
1 hr
Capable Cooks
4
What you’ll need
INGREDIENTS
- 750g SunPork Fresh Foods Pork Loin
- 2 lemons, juiced
- 4 garlic cloves, crushed
- 1 Tbsp. fresh thyme leaves
- 1 Tbsp. fresh oregano
- 2 zucchinis, sliced
- 4 yellow squash, sliced
- 2 bunches asparagus
- 2 red onion, sliced
- 2 red capsicum, sliced
- 2 yellow capsicum, sliced
- 2 orange capsicum, sliced
- Kalamata olives, to serve
- Flatbreads, to serve
Zesty Yoghurt Sauce
- Greek yoghurt
- 1 garlic clove, crushed
- 1 tsp. olive oil
- Mint leaves, to serve
How to make it
- Pre-heat fan forced oven to 180⁰C.
- To make marinade, combine lemon juice, olive oil, garlic, thyme and oregano. Cover pork in marinade and refrigerate.
- In a fry-pan over med-high heat, sear all sides of pork loin, then place onto a lined baking tray. Drizzle with marinade, cover with foil and bake for 20 mins or until internal temp has reached 65⁰C-70⁰C.
- While pork is cooking, grill vegetables in batches over med-high heat, until just soft. Set aside but keep warm.
- To make zesty yoghurt, mix Greek yoghurt with crushed garlic, and mint. Garnish with olive oil and mint leaves.
- Remove pork from the oven and rest for 10 mins before slicing.
- Arrange pork and vegetables on a large platter, add yoghurt sauce, olives and flatbread.
- Serve family style and enjoy!
