Aegean Sunday Supper

1. FINAL MENU

• Meal name: Aegean Sunday Supper
• Cuisine: Greek
• Serve time: 5:00 PM

This meal is worth sitting down for because it combines quick, high-impact roasting and bright, textural contrasts: juicy, lemon-oregano pork that rests to keep slices tender; lemon-roasted potatoes crisp at the edges; cooling tzatziki to cut the citrus; and a Horiatiki village salad that brings fresh tomato, cucumber and briny kalamata to the table. The plan is oven-focused and scaled for seven so one cook can finish plates hot and together.

• Roast Lemon-Oregano Pork Tenderloin
• Lemony Roasted Potatoes (Patates tou Fournou)
• Tzatziki (Greek Yogurt & Cucumber Dip)
• Horiatiki Village Salad (Horiatiki)
• Warm Pita Bread
• Lemon‑Mint Sparkling (kid-friendly drink)
• Assyrtiko white wine (adult beverage)

2. FULLY EXECUTABLE RECIPES

Roast Lemon-Oregano Pork Tenderloin

Equipment

• 1 roasting pan or rimmed baking sheet (13 x 18 inches) or a 9 x 13-inch ovenproof roasting pan
• Instant-read meat thermometer
• Mixing bowl (medium)
• Whisk or fork
• Tongs
• Aluminum foil

Ingredients (serves 7)

• 3.0 lb pork tenderloins (total; about three 1-lb tenderloins) ⁺
• 3 tbsp extra-virgin olive oil ⁺
• 1/4 cup fresh lemon juice (4 tbsp) — ≈ from 2 lemons ⁺
• 2 tbsp dried oregano ⁺
• 1 tsp lemon zest (from 1 lemon) ⁺
• 2 tsp kosher salt ⁺
• 1 tsp ground black pepper ⁺
• 1 tsp minced garlic (about 1 small clove) ⁺

Practical substitutions

• If pork tenderloin is not available, use a 3 lb boneless pork loin roast; increase roast time and check internal temp carefully (see cooking notes below).

Cooking / Baking

• Oven: 425°F
• Target internal temperature: 145°F (then rest 10–15 minutes)
• Total cook time: 35 minutes active (includes 10–15 minutes resting)

Instructions

1. Preheat oven to 425°F at the time indicated in the timeline. Line the roasting pan with a thin layer of oil or leave unlined.
2. In the mixing bowl, whisk 3 tbsp olive oil, 1/4 cup lemon juice, 2 tbsp dried oregano, 1 tsp lemon zest, 2 tsp kosher salt, 1 tsp black pepper and 1 tsp minced garlic until combined.
3. Pat pork tenderloins dry with paper towels. Place on a cutting board and rub the lemon-oregano mixture evenly over all sides of each tenderloin. Let sit at room temperature while oven comes to temp (no more than 20 minutes).
4. Arrange tenderloins on the roasting pan with space between them. Transfer to the oven and roast at 425°F for 20–28 minutes, checking with an instant-read thermometer starting at 18 minutes. Remove when the thickest part registers 145°F.
5. Tent loosely with foil and let rest 10–15 minutes before slicing. Slice into 1/2-inch medallions and serve family-style.

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Lemony Roasted Potatoes (Patates tou Fournou)

Not low-carb: potatoes.

Not paleo: yukon gold.

Equipment

• 1 large rimmed baking sheet (13 x 18 inches) or two 12 x 17 sheets if needed
• Large mixing bowl
• Chef’s knife and cutting board
• Spatula or tongs

Ingredients (serves 7)

• 3.0 lb Yukon Gold potatoes, scrubbed and cut into 1–1.5 inch wedges ⁺
• 6 tbsp extra-virgin olive oil ⁺
• 2 tbsp fresh lemon juice (≈ from 1 lemon) ⁺
• 2 tsp dried oregano ⁺
• 2 tsp kosher salt ⁺
• 1 tsp ground black pepper ⁺

Practical substitutions

• Use red potatoes if Yukon Golds are unavailable.

Cooking / Baking

• Oven: 425°F (same oven as pork; roast concurrently)
• Roast time: 40–45 minutes (turning once)
• Total cook time: 55–60 minutes including 15 min prep

Instructions

1. Preheat oven to 425°F (can be done concurrently with pork).
2. Cut potatoes into uniform 1–1.5 inch wedges so they roast evenly.
3. In a large bowl, toss potatoes with 6 tbsp olive oil, 2 tbsp lemon juice, 2 tsp dried oregano, 2 tsp kosher salt and 1 tsp black pepper until evenly coated.
4. Spread potatoes in a single layer on the rimmed baking sheet(s), cut-side down where practical to promote browning.
5. Roast at 425°F for 40–45 minutes, turning once at about 20–25 minutes with a spatula so they brown on multiple sides. Roast until edges are golden and centers are tender when pierced.
6. Keep warm briefly on the sheet. Remove to a warmed serving platter and serve at once.

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Tzatziki (Greek Yogurt & Cucumber Dip)

Not dairy-free: milk.

Not low-carb: milk.

Not paleo: milk.

Equipment

• Fine grater or box grater
• Mixing bowl (medium)
• Sieve or clean towel for draining
• Spoon

Ingredients (serves 7)

• 32 oz plain whole-milk Greek yogurt (2 cups) — (32 oz = 4 cups?) Correction: 32 oz = 4 cups. Use 32 oz (4 cups) Greek-style yogurt ⁺
• 2 large English cucumbers (about 1.5 lb total), grated and drained ⁺
• 1 large garlic clove, minced (about 1 tsp) ⁺
• 2 tbsp fresh lemon juice (≈ from 1 lemon) ⁺
• 2 tbsp extra-virgin olive oil ⁺
• 2 tbsp fresh dill, finely chopped (or 2 tsp dried dill as substitution)
• 1 tsp kosher salt ⁺
• 1/2 tsp ground black pepper ⁺

Practical substitutions

• If English cucumbers are unavailable, use 2 small regular cucumbers, peel and seed before grating.

Cooking / Baking

• No oven required
• Total cook time: 20 minutes active plus 15 minutes draining

Instructions

1. Grate cucumbers on the large holes of a box grater. Place grated cucumber in a sieve over a bowl or in a clean kitchen towel, sprinkle with a pinch of salt and press/let drain for 10–15 minutes to remove excess water.
2. In the mixing bowl combine 4 cups (32 oz) Greek yogurt, 1 tsp minced garlic, 2 tbsp lemon juice, 2 tbsp olive oil, 2 tbsp chopped dill, 1 tsp kosher salt and 1/2 tsp black pepper.
3. Squeeze remaining liquid from the grated cucumber and fold drained cucumber into the yogurt mixture until evenly combined.
4. Cover and refrigerate until service time. Stir once just before serving and drizzle with an extra teaspoon of olive oil if desired.

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Horiatiki Village Salad (Horiatiki)

Not dairy-free: feta.

Not paleo: feta.

Equipment

• Large salad bowl
• Chef’s knife and cutting board
• Measuring spoons

Ingredients (serves 7)

• 4 medium ripe tomatoes, cut into wedges ⁺
• 2 medium cucumbers, peeled half or left unpeeled and cut into thick rounds ⁺
• 1 medium red onion, thinly sliced ⁺
• 1 green bell pepper, seeded and sliced ⁺
• 1 cup pitted kalamata olives (about 8 oz jar) ⁺
• 8 oz block feta cheese, cut into large chunks or slabs (one 8-oz block) — dairy ⁺
• 6 tbsp extra-virgin olive oil ⁺
• 2 tbsp red wine vinegar (or white wine vinegar) ⁺
• 2 tsp dried oregano ⁺
• 1/2 tsp kosher salt (note: feta is salty; adjust) ⁺
• 1/2 tsp ground black pepper ⁺

Practical substitutions

• Use cherry tomatoes halved if large tomatoes are out of season.

Cooking / Baking

• No oven
• Total cook time: 10 minutes (assemble just before serving)

Instructions

1. Combine tomatoes, cucumbers, red onion and green pepper in a large bowl.
2. Add kalamata olives and toss gently.
3. Whisk 6 tbsp olive oil, 2 tbsp red wine vinegar, 2 tsp dried oregano, 1/2 tsp salt and 1/2 tsp pepper in a small bowl.
4. Just before serving (within 5 minutes of the serve time), pour dressing over the salad, toss gently, arrange feta chunks on top and serve immediately.

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Warm Pita Bread

Not gluten-free: pita.

Not low-carb: pita.

Not paleo: pita.

Equipment

• Oven or skillet
• Baking sheet (if using oven)

Ingredients (serves 7)

• 8 large store-bought pita rounds (8 each) — pantry ⁺

Practical substitutions

• Use 8–10 pieces of flatbread or naan if pita is unavailable.

Cooking / Baking

• Oven: 350°F to warm, or stovetop medium-high
• Warm time: 4–6 minutes in oven; 1–1.5 minutes per side on skillet
• Total cook time: 5 minutes active at service

Instructions

1. To warm in oven: preheat oven to 350°F and wrap pita in foil; heat on a baking sheet 5–6 minutes.
2. To warm on skillet: heat skillet to medium-high and warm pita 1–1.5 minutes per side until soft and slightly puffed.
3. Keep wrapped in a clean towel until service.

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Lemon‑Mint Sparkling (Kid-Friendly Drink)

Not low-carb: syrup.

Not paleo: simple syrup.

Equipment

• Pitcher
• Measuring cup and spoons
• Glasses (8–12 oz)

Ingredients — per single serving (8 oz)

• 6 oz chilled sparkling water (carbonated) — Drinks
• 1 oz fresh lemon juice (2 tbsp) — Produce
• 1 tbsp simple syrup (see note) — Dry Goods / Pantry
• 4 fresh mint leaves — Produce
• Ice as desired — not listed on shopping list

Ingredients — total for 7 servings

• 42 oz sparkling water (about 5.25 cups) — Drinks
• 7 oz fresh lemon juice (≈ 14 tbsp; from ~4–5 lemons) — Produce ⁺
• 7 tbsp simple syrup (≈ 3.5 oz) — Dry Goods / Pantry
• 28 fresh mint leaves (1 small bunch) — Produce

Practical substitutions

• Use chilled club soda + 1 tbsp sugar per glass if sparkling water is not available.

Cooking / Baking

• No oven
• Total prep time: 10 minutes

Instructions

1. Make simple syrup if needed: combine equal parts water and granulated sugar, heat until sugar dissolves, cool. For 7 tbsp syrup, make 1/2 cup water + 1/2 cup sugar and reserve; use 7 tbsp total.
2. In a pitcher, combine lemon juice (7 oz total), simple syrup (7 tbsp) and gently bruise mint leaves with the back of a spoon and add.
3. Add sparkling water just before serving and stir gently. Pour over ice into glasses.

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Assyrtiko White Wine (Adult Beverage)

Equipment

• Wine opener; white-wine glasses

Ingredients

• 2 bottles Assyrtiko white wine (750 ml each). Purchase chilled. — Drinks

Instructions (brief)

• Chill 1–2 hours before service. Open bottles at table; serve 5–6 oz pours per adult.

3. LINEAR TIMELINE (3:45 PM–5:00 PM)

• 3:45 PM: Tzatziki — Start: grate 2 English cucumbers and place in a sieve/kitchen towel to drain (10–15 minutes). Preheat nothing yet.
• 3:50 PM: Tzatziki — While cucumber drains, mince 1 large garlic clove, chop 2 tbsp dill, measure 4 cups (32 oz) Greek yogurt; whisk yogurt, garlic, 2 tbsp lemon juice, 2 tbsp olive oil, 1 tsp kosher salt and 1/2 tsp pepper in a bowl.
• 3:55 PM: Tzatziki — Squeeze and fold drained cucumber into yogurt mixture, cover and refrigerate. (Tzatziki done; will hold chilled.)
• 4:00 PM: Potatoes — Wash and cut 3.0 lb potatoes into 1–1.5" wedges; place in large bowl.
• 4:10 PM: Oven — Preheat oven to 425°F for potatoes and pork.
• 4:10 PM: Potatoes — Toss potatoes with 6 tbsp olive oil, 2 tbsp lemon juice, 2 tsp dried oregano, 2 tsp kosher salt and 1 tsp pepper; spread on rimmed baking sheet in single layer.
• 4:15 PM: Potatoes — Put potatoes in the oven at 425°F (start roast 4:15–4:55).
• 4:15 PM: Pork — Pat pork tenderloins dry; rub on lemon-oregano mixture (3 tbsp oil, 1/4 cup lemon juice, 2 tbsp dried oregano, 1 tsp zest, 2 tsp salt, 1 tsp pepper, 1 tsp minced garlic). Let rest briefly while oven heat stabilizes.
• 4:20 PM: Pork — Place pork tenderloins on second rack in the oven at 425°F (roast 4:20–4:45). Set timer.
• 4:30 PM: Potatoes — Open oven and use spatula to turn potatoes for even browning; close oven.
• 4:40 PM: Oven — Quick check: verify pork is progressing; check potatoes' browning (no more than 1–2 minutes per check).
• 4:45 PM: Pork — Remove tenderloins when instant-read thermometer reads 145°F; tent with foil and let rest 10–15 minutes (resting period 4:45–5:00). Pork resting allowed to finish earlier.
• 4:55 PM: Potatoes — Remove potatoes from oven (4:15–4:55 roast). Transfer to serving platter and hold warm briefly.
• 4:55 PM: Pita — Place pita wrapped in foil into oven at 350°F or heat on skillet now (warm 4:55–5:00).
• 4:55 PM: Pork — Slice rested tenderloins into 1/2" medallions and arrange on warmed platter.
• 4:50 PM: Salad — Assemble Horiatiki: combine tomatoes, cucumbers, red onion and green pepper; add olives; whisk dressing (6 tbsp oil, 2 tbsp red wine vinegar, oregano, salt, pepper).
• 4:58 PM: Salad — Dress salad and arrange feta on top; toss gently and set ready for table (do this within 5 minutes of serve).
• 4:59 PM: Tzatziki & Drinks — Remove tzatziki from fridge and give a quick stir; pour kid lemon‑mint spritz into glasses over ice and set adult Assyrtiko bottles on table.
• 5:00 PM: Service — Place pork, potatoes, tzatziki, warm pita and Horiatiki on the table and serve exactly at 5:00 PM.

4. CONSOLIDATED SHOPPING LIST

Produce

• Lemons — 8 whole lemons ⁺
• English cucumbers — 4 total (2 for tzatziki + 2 for salad) ⁺
• Tomatoes — 4 medium ripe tomatoes ⁺
• Red onion — 1 medium red onion ⁺
• Green bell pepper — 1 medium green bell pepper ⁺
• Yukon Gold potatoes — 3.0 lb ⁺
• Fresh dill — 1 small bunch (about 2 tbsp chopped) ⁺
• Fresh mint — 1 small bunch (≈28 leaves needed) ⁺
• Garlic cloves — 2 cloves total ⁺

Meat / Seafood

• Pork tenderloins — 3.0 lb total (about three 1-lb tenderloins) ⁺

Dairy

• Greek-style plain whole-milk yogurt — 32 oz (4 cups) ⁺
• Feta cheese — 8 oz block ⁺

Dry Goods / Pantry

• Extra-virgin olive oil — 1 cup + 1 tbsp (17 tbsp) total ⁺
• Kosher salt — 5 1/2 tsp total ⁺
• Ground black pepper — 1 tbsp total ⁺
• Dried oregano — 3 tbsp + 1 tsp total ⁺
• Red wine vinegar — 2 tbsp ⁺
• Kalamata olives, pitted — 1 cup (about one 8-10 oz jar) ⁺
• Large pita rounds, store-bought — 8 pieces ⁺
• Simple syrup (granulated sugar) — 7 tbsp simple syrup (make from 1/2 cup sugar + 1/2 cup water) — list sugar: 1/2 cup granulated sugar ⁰
• Sparkling water (for kid drink) — 42 oz (about 5.25 cups) — listed under Drinks, but if purchased, can be in pantry or drinks section depending on store

Drinks

• Sparkling water (chilled) — 42 oz total for kid drink (or equivalent bottles) ⁺
• Assyrtiko white wine — 2 bottles (750 ml each)

(Note: ingredients used in multiple components are marked with ⁺. Ingredients used only for simple syrup are marked with ⁰.)

5. NOTES & ASSUMPTIONS

• Optional table-side items: crushed red pepper flakes, extra olive oil, lemon wedges for guests to dress their portions (not included in shopping list).
• Global substitutions: dried oregano used in several places can be replaced by 2 tbsp fresh oregano if available (use fresh sparingly when adding to hot oil). If English cucumbers are unavailable, use peeled and seeded ordinary cucumbers.
• Child-safety notes: Keep hot pans, roasting sheets and slicing away from children's reach. Use oven mitts; allow pork to rest under foil before slicing to avoid hot juices splatter.
• Timeline risk(s): The tightest execution window is the oven overlap when potatoes roast (40–45 min) and pork needs a high-temp roast (20–28 min) — both require the oven at 425°F simultaneously with only one cook managing turning, thermometer checks, and removing/rotating pans. If the oven is smaller than a standard full-size range or the pans limit space, roast times/arrangement may need minor staggering.
• Mitigation mindset: Use a single large rimmed sheet for potatoes and a narrow roasting pan for pork placed on different racks; preheat thoroughly; set timers and use an instant-read thermometer so meat removal is prompt. If oven space is constrained, reduce potato batch to two pans and roast pork on stovetop briefly in an ovenproof skillet (sear 2–3 min per side then finish 18–22 min at 400°F) — this buys space but increases hands-on time.
• Latest safe start time: You can start as late as 3:45 PM for a 5:00 PM serve.