Smashed Potatoes with Pork & Garlic Yogurt

Ingredients

• 35 1/2 oz (1000 g) potatoes
• 5 tbsp (74 ml) olive oil
• 17 1/2 oz (500 g) pork tenderloin
• 6 cups (400 g) broccoli
• 1 1/3 cups (320 g) plain Greek yogurt
• 4 garlic cloves (12 g)
• 6 tbsp (18 g) chopped fresh dill
• 4 tbsp (60 ml) lime juice
• 1/2 tsp (1 g) black pepper

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Method

1. Heat the oven to 230°C (450°F). Halve the potatoes and boil them 10 minutes, until a knife slides through, then drain and steam dry.
2. Press each potato flat with a glass, spread on a half baking tray, pour two thirds of the oil over and roast 15 minutes, until they colour.
3. Rub the pork with the rest of the oil and pepper and lay it among the potatoes with the broccoli. Roast 10-12 minutes, until the pork reads 63°C (145°F) and the broccoli browns at the tips.
4. Rest the pork 5 minutes, then slice it thickly.
5. Grate the garlic into the yogurt with the dill and lime juice, spoon onto plates, pile the potatoes, broccoli and pork.