Herby Dukkah and Lemon Crusted Pork
with Crushed Potatoes and a Green Salad
According to our lovely Dukkah suppliers: ‘The Dukkah Company’, Dukkah can add a bit of magic to any dish and we have to agree! The delicious blend of almonds, hazelnuts, sesame and spices will make your taste buds very happy, you’re onto a winner for dinner!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Garlic Clove
3
Flat Leaf Parsley
3
Mint
½
Lemon
1
Potato
2
Pork Medallion
3
Dukkah Mix
(Contains Peanut, Celery, Nuts, Sesame)
1
Mixed Salad
Nutritional information
Utensils
Instructions
Pre-heat your oven to 180 degrees and bring a large pot of water to the boil with ¼ tsp of salt. Peel and finely chop your garlic. Finely chop your parsley and mint and grate the zest of half your lemon. Chop your potatoes into 2cm chunks (no need to peel).
Mix together your chopped garlic, parsley, mint, lemon zest and dukkah spice in a bowl along with 1 tbsp of olive oil, ¼ tsp of salt and a good grind of pepper.
Drizzle 1 tbsp of oil onto a baking tray, put your pork fillets onto the baking tray and press the herby dukkah mix onto the top of your pork. Put in the oven to cook for 15 mins.
Pop your potatoes into your boiling water and cook for 12-15 mins until cooked. Tip: The potatoes are cooked when you can easily slip a knife through them.
Once the potatoes are cooked, drain, pop back in the pot and add in 1 tbsp of butter(if you have any). Crush lightly with a fork and season with a pinch of salt and a grind of pepper.
Drizzle 1 tbsp of oil, 1 tbsp of lemon juice, ¼ tsp of salt and a good grind of pepper over your salad mix.
Serve the crusted pork with your potatoes and your salad on the side. Enjoy!
