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Dinner recipe · from the recipe book

Oregano Pork Tenderloin Lettuce Wraps

Juicy oregano-and-garlic pork slices tucked into crisp romaine with a sweet, smoky roasted pepper salsa and creamy feta-yogurt drizzle over tender potatoes.

Oregano Pork Tenderloin Lettuce Wraps

Ingredients

  • 1¼ lb600 gPork tenderlointrimmed of silver skin
  • 2½ small450 gRed potatoescut into 1/2-inch cubes
  • 2 medium238 gRed bell pepperseeded and cut into strips
  • 1 medium110 gRed onioncut into wedges
  • 4 cloves12 gGarlicminced
  • 2 tbsp27 gOlive oil
  • 1 tbsp3 gDried oregano
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • 1 lemon, juiced48 gLemon juice
  • ¼ cup chopped15 gFresh parsleychopped
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • ¼ cup crumbled40 gFeta cheesecrumbled
  • 5 cups chopped240 gRomaine lettuceseparated into whole leaves

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with foil.
  2. In a small bowl, mix the garlic, oregano, paprika, black pepper, two-thirds of the salt and one-third of the olive oil into a paste; rub it all over the pork tenderloin.
  3. Toss the potato with another one-third of the olive oil and the remaining one-third of the salt, and spread on one half of the pan. Toss the bell pepper and red onion with the last one-third of the olive oil and spread on the other half.
  4. Roast the vegetables for 10 minutes, then set the pork in the center of the pan and roast 20 to 25 minutes more, until the pork reaches 145°F (63°C) and the potatoes are golden. Rest the pork 3 minutes or longer.
  5. While the pork rests, chop the roasted bell pepper and red onion and stir them with half of the lemon juice and half of the parsley to make the roasted pepper salsa.
  6. Stir the greek yogurt with the feta and the remaining half of the lemon juice to make a drizzle.
  7. Thinly slice the pork. Fill each romaine leaf with potatoes and pork, spoon on the roasted pepper salsa, add the yogurt-feta drizzle and sprinkle with the remaining half of the parsley.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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