Pounded Pork with Herby Vegetables
This dish may draw from rustic European kitchens, but it feels deeply Canadian in spirit. Pork, aubergine, and sweet potatoes are staples of farm and family tables across the country — humble ingredients elevated with fresh herbs and simple cooking. Pounding the pork thin keeps it tender and quick to cook, while roasted vegetables and a spoonful of yogurt add warmth and freshness. It’s the kind of dish that belongs just as easily at a Prairie farmhouse table as at a weeknight dinner in the city.
Prep Time: 15 minutes
Total Time: 30 minutes
Serves: 2–4
Ingredients
600 g pork fillet or loin steaks, sliced into medallions and lightly pounded flat
2 tbsp olive oil (plus extra for brushing)
2 cloves garlic, minced
1 tbsp dried oregano
1 tsp thyme (fresh or dried)
1 tsp rosemary, chopped
Salt & black pepper, to taste
2 large aubergines, sliced lengthways into 1 cm strips
3 medium sweet potatoes, cut into wedges or fries
2 tbsp Greek yogurt (for serving)
A few sprigs fresh mint, chopped
Method
Marinate pork: In a bowl, mix pork with olive oil, garlic, oregano, thyme, rosemary, salt, and pepper. Let sit for at least 30 minutes, or overnight in the fridge for deeper flavour.
Roast sweet potatoes: Toss wedges with olive oil, salt, and pepper. Roast on a baking tray at 200°C (400°F) for 25–30 minutes until golden and crisp.
Grill aubergine: Brush slices with olive oil, season lightly, and grill on a hot griddle pan or barbecue for 2–3 minutes per side until tender and charred.
Cook pork: Heat a pan or griddle over medium-high. Cook pork medallions 3–4 minutes per side until golden and cooked through. Rest briefly.
Assemble & serve: Plate pork with aubergine and sweet potato fries. Top with a spoonful of Greek yogurt and scatter over fresh mint.
Variations
Summer Garden Twist: Swap aubergine for zucchini or bell peppers when in season.
Winter Warmer: Add roasted carrots, parsnips, or turnips alongside sweet potatoes for a heartier plate.
Canadian Touch: Brush pork with a light maple glaze before cooking for a sweet-smoky finish.