Lemon-oregano pork over rice with cucumber, tomato and feta

$4.69/servingat the cheapest of your stores this week · 6 ingredients on sale

Ingredients

• pork tenderloin400 g
• long grain rice1 cup
• oregano2 tsp
• lemon2 ea
• cucumberhalf a cucumber
• cherry tomato1 pint
• red onionhalf an onion
• feta cheese3/4 cup, crumbled
• olive oil2 tbsp

Method

1Marinate the pork

• •Cut the pork tenderloin into 1 inch cubes.
• •Toss the pork with the oregano, the juice of one lemon, half of the olive oil and a generous pinch of salt.
• •Let it sit while the rice cooks.

2Rice on

• •Rinse the rice under cold water until the water runs clear.
• •Add the rice to a pot with 1½ cups salted water and bring to a boil.
• •Cover, reduce to the lowest heat, and cook 15 minutes until the water is absorbed.
• •Let it rest with the lid on for 5 minutes, then fluff with a fork.

3Make the salad

• •Meanwhile, dice half of the cucumber.
• •Halve the cherry tomatoes.
• •Thinly slice half of the red onion.
• •Toss with the remaining olive oil and a pinch of salt.

4Sear the pork

• •Heat 1 tbsp oil in a large pan over medium-high heat.
• •Add the pork in a single layer and cook 6 to 8 minutes, turning the pieces, until browned outside and it reads 145F inside.

5Build the bowls

• •Divide the rice between two bowls.
• •Top with the pork and salad.
• •Crumble the feta over everything.
• •Serve with the remaining lemon in wedges.