Ingredients

Steps

• Slice the pork loin into four equal pieces and bash between cling film until very thin.
• Season the pork with half the lemon zest, half the thyme, salt, and pepper.
• Fry the artichoke quarters in 30ml of olive oil over a low heat.
• Chop the courgettes into pieces and add them to the pan once the artichokes are golden.
• Add garlic, remaining zest, thyme, a splash of water, and 15ml more oil to the vegetables.
• Griddle the pork pieces for 1-2 minutes per side until cooked through.
• Layer the pork and vegetables onto plates and garnish with micro cress and olive oil.