Loin of Pork with Braised Artichokes and Courgettes

Thinly bashed pork loin layered with pan-fried artichokes, courgettes, lemon zest, and fresh thyme for a light, flavorful meal.

Healthy Pork Main Course High Protein

Estimated Nutrition

Calories

785.4

kcal / serving

785.4 kcal total

Carbs

24.5g

per serving

24.5 g total

Fat

54.8g

per serving

54.8 g total

Protein

48.2g

per serving

48.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Lemon

zest only

Meat

180

Pork Loin

organic, trimmed

NutsSeeds

bunch

Thyme

leaves only, chopped

Salt

Black Pepper

freshly ground

clove

Garlic

finely chopped

OilsFats

Extra Virgin Olive Oil

plus extra for drizzling

Vegetables

piece

Artichoke

small violet, quartered

piece

Courgette

small

punnet

Micro-Cress

or normal cress

Method

Season the pork with half the lemon zest, half the thyme, salt, and pepper.

Chop the courgettes into pieces and add them to the pan once the artichokes are golden.

Add garlic, remaining zest, thyme, a splash of water, and 15ml more oil to the vegetables.

Griddle the pork pieces for 1-2 minutes per side until cooked through.

Layer the pork and vegetables onto plates and garnish with micro cress and olive oil.

Slice the pork loin into four equal pieces and bash between cling film until very thin.

Fry the artichoke quarters in 30ml of olive oil over a low heat.