Oregano Pork with Cauliflower, Broccoli and Carrot Salad

Ingredients

• Pork200 g
• Broccoli1/2 cup (45 g)
• Cauliflower1/2 cup (55 g)
• Carrot1/2 medium (30 g)
• Oregano1 tablespoon (4 g)
• Garlic Paste1 teaspoon (2 g)
• Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   Heat a pan over high heat. In the meantime, season the pork with half the oregano and garlic paste. Add salt and pepper.

2. 2

   Step 2

   Once heated, pour half the oil and add the pork. Brown both sides over medium heat for 6 minutes.

3. 3

   Step 3

   At the same time, cut the broccoli and cauliflower into florets. Next, peel and grate the carrot.

4. 4

   Step 4

   Heat the remaining oil in another pan over medium heat and, once heated, add the broccoli and cauliflower.

5. 5

   Step 5

   Stir from time to time and, if you want, add some chopped garlic for more flavor.

6. 6

   Step 6

   After two minutes, add the grated carrot. Stir and let cook for 5-6 minutes or until the vegetables are soft.

7. 7

   Step 7

   Remove from heat, add salt and pepper and season with the remaining oregano. If you want, you can add some chopped parsley.

8. 8

   Step 8

   Serve the organo pork with the warm cauliflower, broccoli and carrot salad on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Oregano Pork with Cauliflower, Broccoli and Carrot Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.