greek

Hilopites Pasta with Pork, Leeks, and Mustard

This simmered dish pairs pork loin, thinly sliced with hilopites, dry, leek, thinly sliced and Dijon mustard. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

44 g Protein

51 g Carbohydrates

26 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

105g pork loin, thinly sliced 254 kcal
47g hilopites (Greek egg pasta), dry 174 kcal
74g leek, thinly sliced 45 kcal
9g olive oil 80 kcal
11g Dijon mustard 8 kcal
37g dry white wine 30 kcal
74g Greek yogurt, plain 54 kcal
1g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

hilopites (Greek egg pasta)
Bring a small pot of salted water to a boil. Cook hilopites until al dente, then drain, reserving 60 ml pasta water.
pork loinolive oilsaltblack pepper
Meanwhile, heat olive oil in a skillet over medium-high. Season pork with salt and pepper and sear 4 to 5 minutes until browned.
leekDijon mustarddry white wine
Add leeks and cook 3 minutes until softened. Stir in mustard and white wine; simmer 2 minutes.
hilopites (Greek egg pasta)Greek yogurt
Add yogurt and reserved pasta water; stir to make a creamy sauce. Toss in the pasta and warm through 1 minute. Taste and adjust seasoning.