If you're looking to incorporate some Greek flavours into a pork tenderloin, this recipe is for you. This tender and juicy Greek marinated pork tenderloin is packed with flavour from plenty of dried spices (feel free to use fresh if you prefer) and pairs wonderfully with a homemade tzatziki, potato wedges and veggies. It's a full meal, with tons of delicious Mediterranean flavours that will leave you satisfied, but also somehow wanting more wedges (there is never enough).
Cooking pork tenderloin has to be one of my favourite things to make for a quick weeknight dinner. I love how quickly it cooks and how affordable it is. Plus, it's a leaner cut of pork and a great source of protein. For this Green pork tenderloin, I decided to marinate it overnight for maximum flavour, but even if you leave it for just a few hours, it's still going to be delicious. And although this sheet pan dinner has some moving parts, if you prep a few things ahead, it can be an option during the week too. Be sure to check the notes section at the end of this post for tips on how totime everything!
Here's what you'll need to make this Greek pork tenderloin recipe.
If you'll also be making the wedges, veggies and the tzatziki, here's what you'll need.
There are some moving parts to this recipe if you'll be making the wedges/veggies and the tzatziki.
The first thing to do is marinate the pork tenderloin.
Place the pork tenderloin in a large plastic bag (ziploc) 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.
Transfer to the fridge and let it marinate overnight (or at least a few hours).
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 minutes at room temperature. You can prep the potatoes while you wait.
Preheat the oven to 425ºF.
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.
Transfer the pan 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.
Remove the pork from the skillet and transfer to a plate. Cover loosely with foil and let rest for at least ten minutes.
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. Remove the liquid and serve on top of the pork.
Slice and serve along with the potatoes, veggies and tzatziki.
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 is removed.
In a bowl, combine the squeezed cucumber with the yogurt and all other ingredients (garlic through to the salt). Mix well to combine.
Transfer to the fridge and let it sit for a few hours, overnight is even better.
Place the wedges into a large bowl and cover with water, let them sit for 30 minutes. This helps to remove the starch and makes the wedges crispier when baking. If you don't have time, you can skip it, just pat the wedges dry with paper towel.
Preheat the oven to 425ºF.
Drain and transfer to a clean kitchen towel or use paper towel and pat very dry. Pat the bowl dry.
Move the wedges back into the bowl and drizzle with the 3 tbsps of olive oil, oregano and salt. Toss well.
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.
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.
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.
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.
If you're going to be making the whole Greek pork tenderloin sheet pan dinner, and I hope you do, here are some tips on timing everything out.
Get the potatoes going first. Slice them into wedges and let them soak.
While the potatoes are soaking, remove the pork tenderloin and let it sit out. You can also chop the veggies for later.
Start cooking the wedges before cooking the pork. They will take about 30 minutes in the oven, so ideally at the halfway point, you can add the pork tenderloin skillet to the oven. Remove the wedges at the halfway point and return them to the oven after the pork has finished cooking. While the pork tenderloin rests, you can continue with the wedges and the veggies.
Kosher salt:
I exclusively use Diamond Crystal kosher salt for all of my recipes. I prefer the texture, taste and consistency of this brand and highly recommend it for everyday cooking.
Aleppo pepper:
I love using Aleppo pepper in recipes because the flavour isn't too strong or spicy. It's one of my most used spices and I highly recommend it.
Stainless Steel Skillet:
I love my Made In stainless steel skillets so much. I have the 8", 10" and 12" stainless steel pans and I use them all the time in my kitchen. Their products are great quality and so long as you take care of them and follow their care instructions, they'll last forever.
Looking for more weeknight dinner ideas? Try these...
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If you make this Greek pork tenderloin sheet pan dinner, please let me know by tagging me on Instagram, or leave a comment and/or review below!
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This Greek inspired pork tenderloin is made with a flavourful marinade with lots of herbs and spices. Plus it pairs wonderfully with potato wedges, cherry tomatoes, onion, olives and feta to make it a full meal.
For the pork marinade:
For the Tzatziki:
For the sheet pan:
For the pork:
For the tzatziki:
For the sheet pan:
Prep the tzatziki ahead to save time.
Cook the veggies ahead and reheat before serving.
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