Greek Pork Tenderloin

For the pork marinade:

• 1 1/2 lb pork tenderloin
• 2 tbsps extra virgin olive oil
• 1 tbsp balsamic glaze
• 1 garlic cloves, minced
• zest from 1/2 lemon
• 1/2 tsp dried thyme
• 1/2 tsp dried dill
• 1/2 tsp dried parsley
• 1/2 tsp dried oregano
• 1/2 tsp Aleppo pepper flakes
• 1 tsp kosher salt

For the Tzatziki:

• 3/4 cup finely grated cucumber
• 1 1/2 cups Greek yogurt
• 1 garlic clove, finely grated
• 2 tbsps chopped fresh dill
• 1 tbsp chopped fresh mint (optional)
• 1/2 tsp white wine vinegar
• 1/2 tsp Aleppo pepper flakes
• 1/2 tsp kosher salt

For the sheet pan:

• 3 russet potatoes (medium), sliced into wedges
• 3 tbsps extra virgin olive oil
• 1 tsp dried oregano
• 3/4 tsp kosher salt
• 1 red onion (large), chopped into wedges
• 1 pint cherry tomatoes
• 1/2 cup Kalamata olives (pitted)
• 1 cup crumbled feta

For the pork:

1. Place the pork tenderloin in a large ziploc bag and pour the olive oil, balsamic, garlic, lemon zest along with all of the dried spices and salt. Close the bag tight, letting any air out and rub the pork tenderloin well with everything to coat it.
2. Transfer to the fridge and let it marinate overnight (or at least a few hours).
3. When ready to cook, remove from the plastic bag and place on a cutting board. Pat dry with paper towel removing most of the spices (so they don't burn when you cook it). Let it sit out for 15-20 minutes at room temperature. You can prep the potatoes while you wait.
4. Preheat the oven to 425ºF.
5. Heat a large oven proof skillet over medium heat and drizzle with extra virgin olive oil (or avocado oil). Once warm, add the pork and sear until browned on all sides, about five to six minutes in total.
6. Transfer the skillet to the oven and cook for 12 to 15 minutes, or until cooked through to your preference. For slight pink, start checking around 12 minutes. Mine was done at 13 minutes.
7. Remove the pork from the skillet and transfer to a plate. Cover loosely with foil and let rest for at least ten minutes.
8. Optional: in the skillet used to cook the pork, heat over medium and add a splash (about 2-3 tbsps) of water/white wine or chicken stock. Scrape up any bits from the pan with a wooden spoon or spatula and cook until reduced slightly, it won't thicken, but it's delicious. Remove the liquid and serve on top of the pork.
9. Slice and serve along with the potatoes, veggies and tzatziki.

For the tzatziki: 

1. Place the grated cucumber in a cheesecloth or a nut milk bag and squeeze very well, there will be A LOT of water. Squeeze until the cucumber is fairly dry and most of the water has been removed.
2. In a bowl, combine the squeezed cucumber with the yogurt and all other ingredients (garlic through to the salt). Mix well to combine.
3. Transfer to the fridge and let it sit for a few hours, overnight is even better.

For the sheet pan: 

1. Place the wedges into a large bowl and cover with water, let them sit for 30 minutes.
2. Preheat the oven to 425ºF.
3. Drain and transfer to a clean kitchen towel or use paper towel and pat very dry. Pat the bowl dry as well.
4. Move the wedges back into the bowl and drizzle with the 3 tbsps of olive oil, oregano and salt. Toss well.
5. Line two large baking sheets with parchment paper and lay out the wedges evenly so there isn't any overlap. Transfer to the oven and bake for 15 minutes, remove, flip the wedges over and place back in the oven, rotating the trays when doing so. Bake for an additional 16 to 18 minutes, until browned, crispy and cooked through.
6. Transfer the wedges onto one sheet pan after they're done cooking. On the now empty sheet pan, add the onion and tomatoes and drizzle with olive oil and season with salt and pepper.
7. Transfer to the oven and bake for ten to 15 minutes, until the onion has softened and the tomatoes have burst. You can add the olives during the last five minutes if you want them warmed.
8. Serve the wedges with feta crumbled on top along with the pork and veggies. Serve with tzatziki on the side for dipping the pork and wedges into.