Pork loin with lemon yoghurt and summer salad

Ingredients

• Pork loin with lemon yoghurt
• 1.5 kilogram boneless pork loin
• 5 clove garlic, crushed
• 1 tablespoon thyme leaves, plus extra to serve
• 2 tablespoon rice bran oil
• 2/3 cup (160ml) port
• 2 lemons, juice of
• 1/4 cup (160g) natural yoghurt
• extra virgin olive oil, to drizzle
• Summer salad
• 500 gram cherry tomatoes, quartered
• 2 lebanese cucumbers, cut into chunks
• 2 small spring (salad) onions, chopped
• 2 green capsicum, cut into chunks
• 1 cooked beetroot, peeled, cut into chunks
• 50 gram pine nuts, toasted
• 1 bunch parsley, leaves roughly chopped