Greek Cast Iron Pork Loin Roast

• 1 (2-pound) pork loin roast
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 cup chicken broth
• 1/2 cup pitted Kalamata olives
• 1/4 cup fresh parsley, chopped

Steps

1. 1 Preheat oven to 375°F. Season the pork loin with salt, pepper, oregano, thyme, and garlic powder.
2. 2 Heat olive oil in a cast iron skillet over medium-high heat. Sear the pork on all sides until browned.
3. 3 Remove pork and add onions to the skillet, cooking until softened.
4. 4 Stir in minced garlic and lemon zest, then pour in the chicken broth and lemon juice.
5. 5 Return the pork to the skillet, and scatter olives around it. Cover with a lid or foil.
6. 6 Roast in the oven for about 60 minutes, or until the internal temperature reaches 145°F.
7. 7 Let the pork rest for 10 minutes before slicing.
8. 8 Serve with the pan juices and garnish with fresh parsley.

Equipment

• Cast iron skillet
• Oven-safe lid or aluminum foil

Variations

• Add diced tomatoes and feta cheese to the skillet for a heartier dish.
• Substitute pork loin with chicken thighs for a lighter option.

Substitutions

• If Kalamata olives are unavailable, use another brined olive variety.
• Substitute fresh lemon juice with lime for a tangy twist.

Pairings

• Roasted vegetables
• Orzo pilaf
• Tzatziki sauce

Nutrition

Tips

• For extra flavor, marinate the pork loin in olive oil, lemon juice, and herbs for a few hours before cooking.
• Ensure your cast iron skillet is oven-safe before beginning.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

• Serve with a side of roasted potatoes and a fresh Greek salad.
• Pair with a glass of crisp white wine.

FAQ