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Citrus-marinated pork with roasted eggplant

Citrus-marinated pork with roasted eggplant

A complete and balanced dish combining juicy cubes of pork loin marinated in citrus with roasted eggplant and pepper, served over tricolor quinoa and accompanied by a smooth lemon yogurt sauce. Ideal for enjoying a recipe full of flavor and texture in just 35 minutes.

  • Servings: 2
  • Prep: 15 min
  • Cook: 20 min

Ingredients

  • 2 pork loin, cut into cubes
  • 1 unit eggplant, cut into cubes
  • 1 unit Italian green pepper, cut into cubes
  • 150 grams tricolor quinoa
  • 1 unit lemon, zest and juice
  • 125 g Greek yogurt
  • 4 g vegetable stock powder
  • 300 ml water
  • 1 g dried thyme
  • 1 teaspoon oregano
  • 15 g honey
  • olive oil
  • salt
  • pepper
  • 0.75 g oregano
  • 0.35 g dried basil
  • 0.35 g dried thyme
  • 0.13 g dried rosemary
  • 0.3 g garlic powder

Instructions

  1. Preheat the oven to 220 °C. Zest the lemon peel (only the outer part). Remove the stem from the eggplant, cut it into 1-2 cm cubes and place them in a bowl. Sprinkle with salt, mix and let rest 5-10 min.
  2. Cut the pepper in half, remove the seeds and cut into 1-2 cm cubes.
  3. In a large bowl, mix half of the lemon zest, lemon juice to taste, dried thyme, oregano, a drizzle of oil, salt and pepper. Add the pork cubes and stir to coat evenly. Let rest until step 5.
  4. Drain the eggplant to remove excess salt, pat dry with paper towels and place it with the pepper on a baking tray lined with parchment paper. Add Italian seasoning, a drizzle of oil and pepper to taste. Roast on the middle rack for 25-30 min, stirring halfway through cooking.
  5. In a lidded saucepan, heat the water with the vegetable stock and a pinch of salt. When boiling, add the quinoa, reduce heat and cook covered for 12 min. Remove from heat, fluff with a fork and let rest covered.
  6. In a small bowl, mix the Greek yogurt, remaining lemon zest, lemon juice to taste, oregano, a drizzle of oil, salt and pepper until smooth.
  7. Heat a drizzle of oil in a pan over medium-high heat. Cook the pork cubes 2-3 min until evenly browned.
  8. To serve, first place the quinoa, then the roasted vegetables and the pork cubes. Drizzle honey over the vegetables and place the yogurt sauce on the side.

Nutrition (per serving)

  • Calories: 775 kcal
  • Protein: 45 g
  • Carbohydrates: 76 g
  • Fat: 38 g
  • Fiber: 12 g