Smashed Potatoes with Pork & Garlic Yogurt

Ingredients

• 2 lb 3 oz (1000 g) potatoes
• 1.1 lb (500 g) pork tenderloin
• 5 tbsp (74 ml) olive oil
• 1 1/3 cups (320 g) plain Greek yogurt
• 4 garlic cloves (12 g)
• 6 tbsp (18 g) chopped fresh dill
• 6 cups (400 g) broccoli
• 4 tbsp (60 ml) lemon juice
• 4 tbsp (36 g) sunflower seeds
• 1/2 tsp (1.2 g) black pepper

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Method

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