Sheet pan pork souvlaki with lemon potatoes
Lemon, garlic and oregano pork roasted with crispy Greek potatoes and red onion, served with cool tzatziki for dipping.
- 55 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $3.78 a serving
- 490 calories
- Good the next day
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 2 lemons, divided
- 4 cloves garlic, minced, divided
- 1 pork tenderloin, about 1¼ lb
- 1½ lb Yukon Gold potatoes
- 1 red onion
- ¾ cup tzatziki
- 2 tbsp fresh parsley, chopped (optional)
From your pantry
- ¼ cup olive oil, divided
- 2½ tsp dried oregano, divided
- 1½ tsp salt, divided
- ½ tsp black pepper
Each serving has about 490 calories, 36 g protein, 40 g carbs and 22 g fat, and costs about $3.78 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No lemons? Limes work.
- No Yukon Gold potatoes? Russet potatoes or red potatoes work.
- No red onions? White onions or yellow onions work.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
2 tbsp of the oil with the and juice of 1 lemon, half the garlic, 1½ tsp of the oregano, ¾ tsp of the salt and the pepper in a bowl.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Zest. Zest is the thin, colored outer layer of citrus peel, rubbed off on the smallest holes of a grater. It holds the fruit’s fragrant oils, so it adds bright flavor without the sourness of juice.
How you’ll know: You see bright flecks and smell citrus right away; stop when you reach the white layer, which is bitter.
the silver skin from the pork, cut it into 1-inch , and them in the bowl. Cover and in the fridge while the potatoes roast.
Trim. Trimming means cutting off the parts you don’t eat, like stem ends, tough bits or thick fat. It keeps chewy or bitter bits out of the finished dish.
How you’ll know: What’s left is the good part, with no dry ends, woody stems or thick white fat.
Cube. Cubing means cutting food into chunky, even squares, usually three quarters of an inch to an inch. Same-size cubes cook at the same speed and brown on every side.
How you’ll know: Your pieces look like a handful of sugar cubes, a little bigger than diced, all close to the same size.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Marinate. Marinating means letting food sit in a flavorful liquid, called a marinade, before you cook it. Always marinate in the fridge, and never reuse marinade from raw meat unless you boil it first.
How you’ll know: The food is coated all over, sealed in a bag or covered dish, and chilling in the fridge.
Cut the potatoes into wedges and them on a large with the rest of the oil, oregano, garlic and salt. 20 minutes.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 20 min
Cut the onion into wedges. Stir the potatoes, then scatter the pork and onion over the pan in one layer.
12 to 15 minutes, until the potatoes are and a cube of pork reads 145°F.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 13 min 30 sec
Dolly’s tip: Cut one of the biggest cubes open to check. A blush of pink in the middle is normal at 145°F.Food safety: Steak, pork chops and other whole cuts are safe at 145°F in the middle, then let them rest for 3 minutes before cutting.
Squeeze the second lemon over the pan and serve with the tzatziki and parsley.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
