Greek Style Pork and Potato Tray Bake

• 1.5 pounds pork loin, cut into cubes
• 2 pounds potatoes, cut into 1-inch cubes
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lemon, zested and juiced
• 1/2 cup chicken broth
• 1/4 cup chopped fresh parsley

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, toss pork and potatoes with olive oil, garlic, oregano, thyme, paprika, salt, and pepper.
3. 3 Spread the mixture in a single layer in a roasting tray.
4. 4 Drizzle with lemon juice and sprinkle with lemon zest.
5. 5 Pour chicken broth around the edges of the tray.
6. 6 Roast for 45 minutes, stirring halfway through, until the pork is cooked through and potatoes are tender and crispy.
7. 7 Garnish with parsley before serving.

Equipment

• Roasting tray
• Baking sheet

Variations

• Add sliced bell peppers or zucchini for extra veggies.
• Substitute chicken for pork for a different protein option.

Substitutions

• Use vegetable broth for a vegetarian version.
• Substitute fresh oregano for dried if available.

Pairings

• A crisp white wine like Sauvignon Blanc.
• A side of tzatziki sauce for dipping.

Nutrition

Tips

• For extra flavor, marinate the pork and potatoes for a few hours before roasting.
• If potatoes are browning too quickly, cover loosely with foil for the first half of cooking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 350°F until heated through.

Serving Suggestions

• Serve with a fresh Greek salad.
• Pair with warm pita bread for a complete meal.

FAQ