Ingredients:

1 kg (2.2 lb) of pork tenderloin

Salt and pepper to taste

5 potatoes, peeled

Water for boiling

1 onion, finely sliced

2 tablespoons of oil

100 g (3.5 oz) of cheese, grated

3 tablespoons of Greek yogurt

2 tablespoons of mayonnaise

1 teaspoon of French mustard

1 cucumber, sliced

3 hard-boiled eggs, sliced

A handful of parsley, chopped

A handful of olives

80 g (0.2 lb) of corn

1 tablespoon of Greek yogurt (for salad)

1 teaspoon of mayonnaise (for salad)

Salt for seasoning

Directions:

Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour | Kcal: 650 kcal | Servings: 4

Tenderize the pork tenderloin by covering it with cling film and beating it lightly. Season both sides with salt and pepper.

Boil the potatoes until just tender, then drain and slice.

In a baking dish, layer the sliced potatoes at the bottom, followed by the sliced onion.

Place the seasoned pork tenderloin on top of the onions, then cover with grated cheese.

Mix 3 tablespoons of Greek yogurt, 2 tablespoons of mayonnaise, and 1 teaspoon of French mustard to make a sauce.

Spread this sauce over the cheese layer.

Cover the dish with damp parchment and foil, and bake in a preheated oven at 200°C (392°F) for 20 minutes.

Then remove the cover and bake for another 20 minutes until golden brown.

For the salad, combine sliced cucumber, hard-boiled eggs, parsley, olives, and corn in a bowl.

Dress with 1 tablespoon of Greek yogurt, 1 teaspoon of mayonnaise, and a pinch of salt.