• Thinly slice courgette into strips lengthways.
• Finely chop garlic. Slice lemon and pear (see ingredients) into wedges.
• In a small bowl, combine dried oregano, garlic, the honey and a squeeze of lemon juice.  

• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook courgette in batches, turning until tender, 2-4 minutes each side. Season to taste with salt and pepper and transfer to a bowl.

• Return frying pan to medium-high heat with a drizzle of olive oil. Season pork loin steaks on both sides.
• When oil is hot, cook pork until cooked through, 3-4 minutes each side 
(cook in batches if your pan is getting crowded).
• Remove pan from heat, then add oregano-honey mixture, turning pork to coat.
• Transfer to a plate, cover and rest for 5 minutes.
Have a BBQ? Preheat BBQ to high. When BBQ is hot, grill pork loin steaks until charred and cooked through, 2-4 minutes each side. Transfer to a plate to rest for 
5 minutes. Transfer to a plate, add oregano-honey mixture, turning pork to coat. cover and rest for 5 minutes.

• To the bowl with courgette, add spinach & rocket mix, pear, a pinch of  chilli flakes (if using), a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Slice pork.
• Divide sticky oregano pork and grilled courgette salad between plates.
• Spoon any remaining pan sauce over the pork to serve. Enjoy!