Pork Roast with Cabbage Salad and Olive Oiled Potatoes

Ingredients

• Pork150 g
• Potato1 medium (180 g)
• Cabbage1 cup (90 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1 tablespoon (10 ml)
• Yogurt2 tablespoon (30 g)
• Vinegar1/2 tablespoon (5 g)
• Stevia1 packet (1 g)

Instructions

1. 1

   Step 1

   Heat a pot with water over high heat. In the meantime, peel and dice the potato. You can also use baby potatoes.

2. 2

   Step 2

   Once boiling, add the potatoes. Let boil for 12 minutes, remove, drain and set aside.

3. 3

   Step 3

   You can peel and cook the potatoes without cooking them but the cooking process will be longer.

4. 4

   Step 4

   Then, heat a pan over high heat. In the meantime, add salt and pepper to the pork.

5. 5

   Step 5

   Once heated, pout half the oil and add the pork. Brown both sides over medium heat for 4 minutes.

6. 6

   Step 6

   Lower, cover the heat to medium-low and let cook for 10 minutes.

7. 7

   Step 7

   For the salad, wash and grate the cabbage.

8. 8

   Step 8

   For the dressing, mix the lemon juice with the plain yogurt, vinegar, stevia, salt and pepper.

9. 9

   Step 9

   Mix the dressing with the salad. You can add shredded carrot and/or chopped onion.

10. 10

    Step 10

    Serve the pork roast with the olive oil potatoes and cabbage salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pork Roast with Cabbage Salad and Olive Oiled Potatoes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.