Pork & Summer Vegetables Mediterranean Style
Yield
4 servingsPrep
20 minCook
40 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pork
cubed |
|
| 2 | lbs |
new potatoes
cubed |
*
|
| 1 ½ | lbs |
green beans
in 2 inch, pieces |
*
|
| 1 | tablespoon |
oregano
mediterranean |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| ¼ | cup |
stock
or water |
|
| ½ | ounce |
lemon juice
|
|
| ½ | cup |
feta cheese
for topping |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pork
cubed |
|
| 2 | lbs |
new potatoes
cubed |
*
|
| 1.5 | lbs |
green beans
in 2 inch, pieces |
*
|
| 15 | ml |
oregano
mediterranean |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 59 | ml |
stock
or water |
|
| 14.5 | ml/g |
lemon juice
|
|
| 118 | ml |
feta cheese
for topping |
|
Directions
Put large pot (Dutch oven) on burner set on high and let heat a few minutes.
Put pork in pot, let brown about 5 minutes. Place cubed potatoes in pot, stir and cook 10 to 15 minutes.
Add spices and beans, cook 5 minutes.
Place stock in pot and cover; turn heat to medium and cook 10 minutes.
Check temperature of pork. At 160F, mix in lemon juice.
When serving, garnish with feta cheese.
