THAI SPICED PORK IN A YOGURT MARINADE

THAI SPICED PORK IN A YOGURT MARINADE

Serves 4

0.5 Syn per serving

4 large thin cut pork loin steaks, all visible fat removed
500g FF Greek yogurt
2 level tbsp. Thai Green curry paste - 2 Syns (could use more)
3 tsp. fresh ginger, grated
Handful of freshly chopped coriander leaves
Juice and zest of half a lime

Place the pork loin steaks in a large bowl and season with salt and pepper.
In a separate bowl, mix the yoghurt, curry paste, ginger and coriander leaves with the lime juice and zest.
Pour this mixture over the pork, turning the loin steaks over, so they are fully coated. Cover with cling-film and put into fridge for at least 6 hours but, preferably, overnight. It is important to leave for at least 6 hours, as this will help the meat to tenderise.
When ready to cook, spray a frying pan well with Frylight and cook over a moderate heat for about 3 minutes on each side, or until tender, leaving some of the yoghurt marinade still on the meat.

These are really tasty served on a bed of salad leaves and roasted BNS, with HEX Feta portions crumbled over. 45g Feta = 1 x HEX.