Mediterranean Pork Loin - cooking recipe

Ingredients

4 leaves lettuce
3 None radishes, grated
2 tbsp low fat yoghurt
None None zest of half a lemon
1 handful watercress
1/2 None pear, cut into strips
1 tsp lemon juice
5 None raspberries
1 tsp icing sugar
1 clove garlic, finely chopped
1 None small onion, peeled and cut into cubes
20 g pitted black olives, cut into slices
150 g tomatoes, cut into chunks
5 stalks parsley, leaves finely chopped
100 g pork tenderloin, cut into three
1/2 None small yellow courgette, cut into thin strips
50 g whole wheat fusilli (or similar pasta)
1 1/2 tsp olive oil

Preparation

Cook pasta in boiling salted water according to package directions. Add zucchini 1-2 mins before pasta is finished cooking. Drain.
For the pork and tomato sauce, heat 1/2 tsp oil and sweat garlic and onion for 3-4 mins. Add chopped tomatoes, tomato paste and 4 tbsp water and simmer for 3 mins. Heat remaining oil in a separate small frying pan and sear meat for 4 mins, turning, until brown on all sides. Season, sprinkle with parsley then add tomato sauce. Bring to a boil, add olives then adjust seasoning, adding a little sugar to taste.
To finish, mix yogurt with lemon zest, season then toss with lettuce, watercress and radishes. Serve pork and tomato sauce with pasta with salad on the side. For dessert, sprinkle pears with lemon juice. Sprinkle raspberries with powdered sugar and mash. Arrange on a plate and serve.