RECIPE: Greek Pork with Lemon Potatoes and Green Beans

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Photo courtesy of Kim Galeaz

1 pound trimmed green beans (about 1 ¼ to 1 1/3 pounds before trimming ends)

1 ½ pounds petite red potatoes, cut in halves or thirds*

¼ cup olive oil, divided (plus more for greasing pan)

½ teaspoon salt, divided

½ teaspoon black pepper, divided

2-3 tablespoons lemon juice, divided

2 pork tenderloins, about 1 ¼ to 1 1/3 pounds each

1 large lemon, cut into about 5 or 6 slices then halved

Greek seasoning

2 ¼ teaspoons dried oregano

2 ¼ teaspoons dried basil

2 ¼ teaspoons garlic powder

2 ¼ teaspoons onion powder

1 ¼ teaspoons dried marjoram

1 ¼ teaspoons dried rosemary

1 teaspoon dried dill

1 teaspoon salt

1 teaspoon black pepper

½ teaspoon thyme

½ teaspoon cinnamon

½ teaspoon allspice

 

 

Heat oven to 425°F. Lightly grease a large (at least 18×13-inch) rimmed baking sheet pan with olive oil. Set aside. Toss green beans in a large bowl with one-half the olive oil, salt, pepper and lemon juice. Arrange beans in two rows down very center of sheet pan. Toss potato slices in bowl with remaining one-half olive oil, salt, pepper and lemon juice. Arrange potato slices with cut side down along all four edges of sheet pan. It’ll be very tight, but try to get everything in a single layer as much as possible. Roast in oven about 10 minutes while you prepare the pork. In a small bowl, whisk together all the Greek seasoning spices and herbs. After trimming tenderloins of silver skin, completely rub/pat all Greek seasoning into both pork tenderloins. Arrange rubbed pork tenderloins on top of green beans, arrange lemon slice halves around edges on top of potatoes, and then return everything to oven and roast until pork reaches 145°F. It may take about 25 to 33 minutes, depending on your oven and the thickness of the pork. Check several times to avoid over-cooking pork. Once done, remove from oven to wire rack to cool and let pork rest 3 minutes before slicing. Makes about 6 – 8 servings.

*Larger potatoes may need to be cut into thirds.

 

Recipe created by culinary dietitian & nutritionist Kim Galeaz, RDN CD