Dinner recipe · from the recipe book
Herby Pork and Roasted Potato Bowls
Crisp oregano-roasted potatoes and juicy garlic-lemon pork tenderloin topped with crunchy cucumber, tomatoes, feta and a bright parsley-mint sauce.

- Sheet pan
- 55 min · 30 min hands-on
- Serves 4
- Mediterranean
- Gluten-free
- 31–45 g carbs
- Protein 30 g+
- Fiber 6 g+
Ingredients
- 1¼ lb600 gPork tenderlointrimmed
- 4½ small800 gRed potatoescut into 1-inch chunks
- 1 medium110 gRed onioncut into wedges
- 3½ tbsp45 gOlive oildivided
- 4 cloves12 gGarlicminced, divided
- 1 tbsp3 gDried oregano
- 1¼ tsp3 gPaprika (sweet or smoked)
- ¾ tsp5 gSaltdivided
- ¾ tsp2 gBlack pepper
- ¼ cup60 gLemon juicedivided
- ⅔ cup chopped40 gFresh parsleyfinely chopped
- 2 tbsp chopped10 gFresh mintfinely chopped
- 1 container (6 oz)170 gPlain Greek yogurt, nonfat
- 2 cups sliced200 gCucumberdiced
- 1⅓ cups200 gCherry tomatoeshalved
- ⅓ cup crumbled60 gFeta cheesecrumbled
Steps
- Preheat the oven to 425°F (220°C) and line a large sheet pan.
- Toss the potatoes and red onion with one third of the olive oil, the oregano, the paprika, half the salt and the black pepper; spread on the sheet pan and roast 15 minutes.
- Meanwhile, rub the pork tenderloin with one third of the olive oil, half the garlic, half the lemon juice and one quarter of the salt.
- Stir the potatoes, push them to the edges, set the pork in the center and roast 20 to 25 minutes, until the potatoes are golden and the pork reaches 145°F (63°C). Rest the pork 3 minutes, then slice.
- While the pork roasts, make the herb sauce: stir together the Greek yogurt, parsley, mint, the remaining garlic, the remaining lemon juice, the remaining olive oil and the remaining salt.
- Divide the roasted potatoes and onion among four bowls, top with the sliced pork, cucumber, cherry tomatoes and feta, and spoon over the herb sauce.
Contains: Milk.
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Saved in the Every Helping recipe book on October 24, 2026.
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