Recipe: Marinated Pork Loin and Shrimp Feta Salad (Quick & Easy)
I get lazy during the week after a long weekend of cooking. Don't get me wrong, I love entertaining. However, true to my Chinese roots, I tend to want to overfeed guests. That usually leaves us with plenty of leftover raw meat and vegetables that need to be consumed within a few days so I've had to get creative with whipping up fast and easy yet delicious meals.
After last weekend's hot pot session at home, we had some leftover thin cut pork loin steaks that were too good to waste so I paired it with feta salad (without dressing) and some marinated shrimp for a quick and easy week night meal.
Preparation: 35 minutes (including time to marinate)
Cooking: Less than 10 minutes
- Thin cut pork loin steaks (fat on while cooking)
- Salad pack (we had pre-packed feta salad, dressing removed)
- Chili flakes
- Garlic oil (we use our homemade garlic infused olive oil)
- 1 teaspoon lemon juice
- Sprinkle salt, pepper and paprika all over the pork loin steaks. Add garlic oil, mix it all up and let the meat marinate (I usually let them sit for half an hour).
- In a small bowl, mix raw shrimp with salt, pepper, dill, chili flakes and garlic oil.
- Arrange pre-packed salad on plates (we discarded the dressing pack as we generally dislike drowning our salad). Season with salt, pepper and a drizzle of olive oil.
- Heat pan on medium-high heat. Don't add oil as the fat on the meat will grease the pan.
- Add meat and let them cook for a minute or two before flipping over. Meat should fully cook in less than five minutes.
- Remove meat from pan and add it to plate with salad. Remove fat off meat or leave it if you prefer.
- Add shrimp to the same pan and stir it around to soak up the leftover meat flavor.
- Once they turn pink, turn off the heat and drizzle lemon juice over shrimp.
- Add shrimp to the meat and salad mixture, and serve up.