Aegean Herbed Pork Supper

1. FINAL MENU

• Name of the meal: Aegean Herbed Pork Supper
• Cuisine type: Greek
• Serve time: 5:00 PM

This meal is worth sitting down for because it layers classic Greek ingredients — oregano, garlic, olive oil, yogurt and Kalamata olives — into contrasting textures: an herb-roasted pork tenderloin that rests silky and juicy, crunchy-skinned roasted baby potatoes, quick-cooked garlicky green beans with toasted almonds, cooling tzatziki and a sharply dressed village salad. The techniques are simple and compatible in one oven, letting a single cook produce a composed, family-friendly supper with one clean, Greek identity.

• Baked Greek Pork Tenderloin with Oregano & Garlic
• Oven-Roasted Oregano Baby Potatoes
• Sautéed Garlic Green Beans with Toasted Almonds
• Tzatziki (Cucumber–Yogurt Dip)
• Horiatiki (Greek Village Salad) — finish-to-order
• Pita bread (optional)
• Sparkling Orange–Mint (kid drink)
• Agiorgitiko red wine — adult beverage

2. FULLY EXECUTABLE RECIPES

Baked Greek Pork Tenderloin with Oregano & Garlic

Equipment

• 12-inch heavy skillet (preferably cast iron) for searing
• Ovenproof roasting pan or rimmed baking sheet 12" x 8"
• Instant-read thermometer
• Tongs
• Small bowl and measuring spoons

Ingredients (serves 4)

• Pork tenderloin, trimmed and trimmed of silver skin: 2.00 lb
• Olive oil: 2 tablespoons
• Garlic, minced: 4 cloves (≈ 1 tablespoon minced) ⁺
• Dried oregano: 2 teaspoons ⁺
• Red wine vinegar: 1 tablespoon ⁺
• Kosher salt: 1 teaspoon ⁺
• Black pepper, freshly ground: 1/2 teaspoon ⁺

Practical substitutions:

• If Agiorgitiko is not available for cooking use, substitute red wine with Merlot or Pinot Noir (buy under Drinks, substitution listed there).

Cooking / Baking

• Oven temperature: 400°F
• Roast until internal temperature 145°F, then rest 10 minutes.
• Total cook time: 35 minutes active (plus 10 minutes resting)

Instructions

1. Remove pork from refrigerator 10 minutes before starting to bring toward room temperature.
2. Pat pork dry with paper towels. In a small bowl combine olive oil, minced garlic, dried oregano, red wine vinegar, kosher salt and black pepper; stir to a uniform paste.
3. Rub the paste evenly over the pork tenderloin.
4. Heat a 12-inch skillet over medium-high heat until shimmering (about 2 minutes). Add no additional oil if pan is well seasoned; if not, add 1 teaspoon oil.
5. Sear pork, turning with tongs, until a deep golden crust forms, about 2–3 minutes per side and 1 minute on the ends (total 5–6 minutes). Transfer pork to an ovenproof roasting pan.
6. Roast in preheated 400°F oven for 20–25 minutes, or until an instant-read thermometer in the thickest part reads 145°F.
7. Remove from oven and tent loosely with foil. Rest 10 minutes before slicing. Slice into 1/2" medallions for serving.

Oven-Roasted Oregano Baby Potatoes

Not low-carb: potatoes.

Not paleo: potatoes.

Equipment

• Rimmed baking sheet 13" x 9" (or 12" x 8")
• Mixing bowl
• Pastry brush or spatula

Ingredients (serves 4)

• Baby potatoes (small new potatoes), unpeeled: 2.00 lb (approx. 900 g) — Produce
• Olive oil: 3 tablespoons ⁺
• Garlic, minced: 2 cloves (≈ 2 teaspoons) ⁺
• Dried oregano: 1 tablespoon ⁺
• Kosher salt: 1 1/2 teaspoons ⁺
• Black pepper: 1/2 teaspoon ⁺

Practical substitutions:

• If baby potatoes are unavailable, use red potatoes cut into 3/4" chunks; adjust roast time to 40–45 minutes.

Cooking / Baking

• Oven temperature: 400°F (same oven as pork)
• Roast time: 35–40 minutes
• Total cook time: 45 minutes (15 min prep + up to 40 min roast)

Instructions

1. Preheat oven to 400°F.
2. Scrub potatoes and halve any larger ones so pieces are roughly uniform (about 1"–1.5").
3. In a mixing bowl combine olive oil, minced garlic, dried oregano, kosher salt and black pepper. Add potatoes and toss until evenly coated.
4. Spread potatoes skin-side down in one layer on a rimmed baking sheet.
5. Roast in 400°F oven for 35–40 minutes, turning once at 20 minutes, until potatoes are golden and a paring knife meets little resistance.
6. Remove from oven and tent loosely with foil. Keep warm; potatoes may rest for up to 15 minutes before serving.

Sautéed Garlic Green Beans with Toasted Almonds

Not nut-free: almonds.

Not paleo: green beans.

Equipment

• 10–12 inch sauté pan
• Small skillet for toasting almonds (optional)
• Tongs or spatula

Ingredients (serves 4)

• Fresh green beans, trimmed: 1.00 lb ⁺ (produce)
• Olive oil: 1 tablespoon ⁺
• Garlic, thinly sliced: 2 cloves (≈ 2 teaspoons) ⁺
• Sliced almonds: 2 tablespoons
• Kosher salt: 1/2 teaspoon ⁺
• Black pepper: 1/4 teaspoon ⁺

Practical substitutions:

• If fresh green beans are out of season, use frozen green beans; thaw completely and pat dry. Reduce cook time by 1–2 minutes.

Cooking / Baking

• Stove-top medium-high heat
• Active cook time: 8–10 minutes
• Total cook time: 10 minutes

Instructions

1. Heat a small dry skillet over medium heat. Add sliced almonds and toast, stirring, until light golden and fragrant, 1–2 minutes. Transfer to a small bowl and set aside.
2. Heat 1 tablespoon olive oil in a 10–12" sauté pan over medium-high heat until shimmering.
3. Add trimmed green beans and sauté 4–5 minutes, stirring occasionally, until they start to blister.
4. Add sliced garlic, kosher salt and black pepper; continue to cook 2–4 minutes until beans are crisp-tender and garlic is fragrant but not browned.
5. Turn off heat, add toasted almonds, toss, and transfer to serving dish. Serve immediately.

Tzatziki (Cucumber–Yogurt Dip)

Not dairy-free: yogurt.

Not paleo: yogurt.

Equipment

• Box grater or fine grater
• Fine mesh sieve or clean kitchen towel
• Mixing bowl
• Small whisk or fork

Ingredients (serves 4)

• Plain Greek yogurt (full fat or 2%): 12.0 oz (1 1/2 cups) — Dairy
• English cucumber, peeled if waxed, grated: 1 medium (about 1 cup grated) ⁺ — Produce
• Garlic, grated or minced: 1 clove (≈ 1/2 teaspoon) ⁺
• Fresh dill, finely chopped: 2 tablespoons — Produce
• Olive oil: 1 tablespoon ⁺
• White wine vinegar: 1 tablespoon ⁺
• Kosher salt: 1/2 teaspoon ⁺
• Black pepper: 1/8 teaspoon ⁺

Practical substitutions:

• If Greek yogurt is unavailable, use plain strained yogurt or full-fat plain yogurt drained through a sieve for 30 minutes.
• If fresh dill is unavailable, substitute 1 teaspoon dried dill (reduce to 1 tsp).

Cooking / Baking

• No cooking. Active prep time: 10 minutes
• Total cook time: 10 minutes (plus chilling if desired)

Instructions

1. Grate cucumber on coarse side of box grater. Place grated cucumber in a sieve, sprinkle lightly with 1/4 teaspoon kosher salt, and press or squeeze in a towel to remove excess water (about 3–5 minutes).
2. In a bowl combine drained grated cucumber, Greek yogurt, grated garlic, chopped dill, 1 tablespoon olive oil, 1 tablespoon white wine vinegar, kosher salt and black pepper. Stir until smooth.
3. Taste and adjust salt if needed. Cover and chill until service; stir once right before serving. (Chilling is optional; it may be served immediately.)

Horiatiki (Greek Village Salad) — finish-to-order

Not dairy-free: feta.

Not paleo: feta.

Equipment

• Large mixing bowl
• Chef’s knife
• Salad serving platter or bowl

Ingredients (assemble just before serving; serves 4)

• Tomatoes (firm but ripe), cut into wedges: 3 medium — Produce
• Cucumber, sliced into 1/4" half-moons: 1 medium ⁺ — Produce
• Red onion, thinly sliced: 1/2 medium — Produce
• Kalamata olives, pitted: 1/2 cup (about 75 g)
• Feta cheese, block or large crumbles: 6.0 oz — Dairy
• Dried oregano: 1 teaspoon ⁺
• Olive oil: 3 tablespoons ⁺
• Red wine vinegar: 1 tablespoon ⁺
• Kosher salt: 1 teaspoon ⁺
• Black pepper: 1/4 teaspoon ⁺

Practical substitutions:

• If Kalamata olives are unavailable, use good black olives (slightly milder) but reduce salt in dressing.

Cooking / Baking

• No cooking. Active assembly time: 6–8 minutes (finish-to-order)

Instructions

1. Arrange tomato wedges, cucumber slices and red onion in a shallow bowl or platter.
2. Scatter Kalamata olives and crumble or place feta on top.
3. In a small cup whisk 3 tablespoons olive oil with 1 tablespoon red wine vinegar, 1 teaspoon kosher salt and 1/4 teaspoon black pepper.
4. Pour dressing over the assembled salad and sprinkle dried oregano. Serve immediately (dressing must be added within ~5 minutes of serve).

Pita Bread (optional) — warming

Not gluten-free: pita.

Not low-carb: pita.

Not paleo: pita.

Equipment

• Oven or skillet
• Tongs

Ingredients (serves 4)

• Pita rounds, store-bought: 4 pieces ⁰

Cooking / Baking

• Oven: 350°F for 4–6 minutes; or warm 30–60 seconds per side in skillet.
• Total cook time: 6 minutes

Instructions

1. If using oven, wrap pitas in foil and warm 4–6 minutes at 350°F, or place directly on rack 4 minutes to crisp edges slightly.
2. If using skillet, heat over medium and warm 30–60 seconds per side.

Sparkling Orange–Mint (kid drink)

Not low-carb: orange juice.

Equipment

• Measuring cup
• 12–16 oz drinking glasses

Ingredients (makes 2 kid servings)

• Fresh orange juice, chilled: 8 fl oz total (4 fl oz per child) — Drinks
• Sparkling water, chilled: 16 fl oz total (8 fl oz per child) — Drinks
• Fresh mint sprigs: 2 sprigs (1 per glass) — Produce
• Ice cubes: as needed (not required)

Cooking / Baking

• No cooking. Active prep time: 2 minutes
• Total time: 2 minutes

Instructions

1. In each glass add 4 fl oz chilled orange juice and 8 fl oz chilled sparkling water. Add ice if desired and garnish each with a mint sprig.

Agiorgitiko Red Wine — adult beverage

Equipment

• Wine opener
• Red wine glasses

Ingredients (serves adults; 2 adults)

• Agiorgitiko (Greek red wine), 1 bottle (750 ml). For substitution if unavailable: 1 bottle Pinot Noir or Merlot.

Cooking / Baking

• No cooking. Serving note: chill lightly to 60–65°F or keep at cellar temperature.

Instructions

1. Open and decant briefly if desired. Serve ~60–65°F.

3. LINEAR TIMELINE (3:40 PM–5:00 PM)

• 3:40 PM: (Tzatziki) Start: grate the cucumber, salt briefly and squeeze dry; mix cucumber with 12 oz Greek yogurt, 1 minced garlic clove, 2 tbsp dill, 1 tbsp olive oil, 1 tbsp white wine vinegar, 1/2 tsp kosher salt and 1/8 tsp pepper. Cover and refrigerate.
• 3:50 PM: (Potatoes) Scrub and halve 2 lb baby potatoes; toss in bowl with 3 tbsp olive oil, 2 minced garlic cloves, 1 tbsp dried oregano, 1 1/2 tsp kosher salt and 1/2 tsp pepper; spread on rimmed sheet.
• 4:05 PM: (Potatoes) Put potatoes in preheated 400°F oven to roast for 40 minutes (will finish ~4:45 PM).
• 4:05 PM: (Pork) Begin trimming pork tenderloin and rub with 2 tbsp olive oil, 4 minced garlic cloves, 2 tsp dried oregano, 1 tbsp red wine vinegar, 1 tsp salt and 1/2 tsp pepper; pat rub on pork.
• 4:20 PM: (Pork) Heat 12" skillet over medium-high; sear pork 2–3 minutes per side and 1 minute on ends until brown (total ~5–6 minutes).
• 4:25 PM: (Pork) Transfer seared pork to oven with potatoes at 400°F; roast pork 25 minutes (target finish 4:50 PM; check for 145°F internal temp).
• 4:25 PM: (Salad prep) While pork roasts and potatoes cook, slice remaining cucumber and prep 3 tomatoes and half red onion; place on serving platter but DO NOT dress.
• 4:35 PM: (Green beans prep) Trim 1 lb fresh green beans and pat dry; have sliced garlic and almonds ready.
• 4:42 PM: (Green beans) Heat 1 tbsp olive oil in sauté pan and start cooking green beans so they cook 8 minutes and finish around 4:50 PM.
• 4:45 PM: (Potatoes) Remove roasted potatoes from oven; tent loosely with foil and set in a warm spot (they will rest ~0–15 minutes).
• 4:50 PM: (Pork) Remove pork from oven when internal temp 145°F; tent with foil and rest 8–10 minutes.
• 4:50 PM: (Green beans) Finish green beans: add sliced garlic for last 2 minutes, season with 1/2 tsp salt and 1/4 tsp pepper, toss in toasted almonds and transfer to serving dish.
• 4:52 PM: (Pitas optional) Warm pitas in oven for 3–5 minutes or in a skillet 30–60 seconds per side if serving.
• 4:53 PM: (Tzatziki) Stir chilled tzatziki briefly and taste for salt; transfer to serving bowl and set near serving area.
• 4:55 PM: (Horiatiki) Dress salad now: drizzle 3 tbsp olive oil and 1 tbsp red wine vinegar over prepped tomatoes, cucumbers and onion; add 1/2 cup Kalamata olives, crumble 6 oz feta on top, sprinkle 1 tsp dried oregano and 1/4 tsp black pepper. Serve immediately.
• 4:56 PM: (Pork) Slice rested pork into 1/2" medallions; arrange on platter and finish with a light drizzle of any resting pan juices.
• 4:58 PM: (Plating) Arrange potatoes, green beans, tzatziki and pita (if using) on serving platters; open and set wine (Agiorgitiko) for adults, prepare 2 kid sparkling orange–mint drinks (4 oz OJ + 8 oz sparkling water each).
• 5:00 PM: Serve at the table — everyone is seated and all hot dishes are at the table.

4. CONSOLIDATED SHOPPING LIST

Produce

• Garlic cloves: 9 cloves ⁺
• English cucumber: 2 medium ⁺
• Tomatoes (firm, ripe): 3 medium
• Red onion: 1 medium
• Baby potatoes (new potatoes): 2.00 lb
• Fresh green beans: 1.00 lb
• Fresh dill: 1 small bunch (about 2 tablespoons chopped)
• Fresh mint sprigs: 2 sprigs
• Kalamata olives: 1/2 cup (about 75 g) (listed under Produce because olives sold in produce bar in some stores; if packaged, find in pantry/international)

Meat / Seafood

• Pork tenderloin, trimmed: 2.00 lb

Dairy

• Greek yogurt (plain): 12.0 oz (1 1/2 cups)
• Feta cheese, block: 6.0 oz

Dry Goods / Pantry

• Olive oil: 10 tablespoons total ⁺
• Dried oregano: 2 tablespoons total ⁺
• Red wine vinegar: 3 tablespoons total ⁺
• Kosher salt: 4.5 teaspoons total ⁺
• Black pepper, ground: 1.5 teaspoons total ⁺
• Sliced almonds: 2 tablespoons
• Pita rounds: 4 pieces ⁰

Drinks

• Sparkling water (chilled): 16 fl oz (for kids)
• Orange juice (chilled, fresh or carton): 8 fl oz (for kids)
• Agiorgitiko red wine: 1 bottle (750 ml)

Note: Ingredients used in multiple components are marked with ⁺. Optional items are marked with ⁰.

5. NOTES & ASSUMPTIONS

• Optional table-side items: crushed red pepper flakes and extra olive oil may be placed on the table for adults who want more heat/oil; keep shared base mild.
• Global substitution: If Agiorgitiko wine is unavailable, buy a Pinot Noir or Merlot (red) as the adult pairing; for yogurt, use strained plain full-fat yogurt if Greek-style yogurt is unavailable.
• Child-safety notes: Keep hot pans and carving knife out of reach when serving; slice the pork on a cutting board away from the table so kids are not near the knife. Monitor the open oven when kids are near the kitchen.
• Timeline risks: The tightest execution window is 4:20–4:50 PM when oven space and searing the pork and removing potatoes overlap. If the roast needs a few extra minutes, potatoes can tolerate up to 10 extra minutes; however, if pork must roast longer than planned the pork resting time will shrink and carving will compress the last-minute salad dressing and plating.
• Mitigation mindset: If the pork requires extra roast time, increase oven temperature by 10–15°F only if the pork is undersized and use the instant-read thermometer to avoid overcooking; alternatively, remove potatoes 5 minutes early and slide them onto a warmed plate to free oven space. Prioritize pork internal temp (145°F) over a slightly more browned potato.
• The latest safe start time: You can start as late as 3:40 PM for a 5:00 PM serve.