2 pork loin cutlets, trimmed of excess fat
zest and juice ½ lemon
1 tbsp finely chopped oregano
2 tsp finely chopped thyme
2 cloves garlic, crushed
3 tsp extra virgin olive oil
250 g baby potatoes, thinly sliced into rounds
60 ml (¼ cup) water
olive oil cooking spray
100 g small green beans, trimmed, blanched, diagonally sliced (see tips, below)
50 g (2 cups) fresh baby spinach leaves
3 tsp balsamic vinegar
3 tsp freshly squeezed lemon juice, plus extra, to serve
- Put pork in a shallow dish. Add lemon zest and juice, oregano, thyme, garlic and 2 tsp of oil. Toss to combine. Set aside for 10 minutes to marinate.
- Preheat oven to 230°C (fanforced). Line a medium ovenproof dish with baking paper. Put potato in a large, shallow microwave-safe dish. Add water. Cover and microwave on high/100% for 4-5 minutes or until just tender. Drain well and transfer to prepared dish. Spray with cooking spray. Bake for 10 minutes. Reduce oven to 180°C (fan-forced).
- Heat a medium non-stick frying pan over a medium-high heat. Add pork and cook for 1-2 minutes on each side or until just browned. Put pork on top of potato. Roast for 5 minutes or until pork is just cooked and potato is crispy.
- Combine beans and spinach in a bowl. Divide between serving plates. Whisk vinegar, lemon juice and remaining oil together in a bowl. Drizzle over salad. Top salad with pork. Serve with potato.