Greek lemon potatoes have a zesty flavor that makes a nice comfort food dinner. Add grilled pork to sweet potatoes or potatoes, peppers and vegetables for a flavorful and satisfying dinner. You can enjoy this gluten-free, dairy-free, soy-free, egg-free dinner for about 423 calories.
This is the fifth in a series of dinners we are making to reset to a healthier eating strategy.
You will need a sharp knife, baking pan and foil, saucepan, and gas grill (optional).
Greek lemon potatoes are often made with gold or small red potatoes. I’m featuring here purple sweet potatoes I found at the farmers’ market. They are not too sweet for the mix of flavors and the color is gorgeous!
Scrub the potatoes, place in saucepan, and add with enough cold water to cover the potatoes and about an inch over. Bring to a boil and cook for 15 minutes. Drain and put aside.
Mix together lemon juice, olive oil, oregano, and paprika (shake or whisk). Place the slices of pork in a reclosable plastic bag and pour 4 tablespoons of marinade on the meat. Refrigerate until ready to cook. Reserve the remaining marinade.
Lay out slices of pork loin. Coat two sides with spices. We use Bicentennial spice mix or lemon pepper, jerk seasoning, and my “pig rub” (look for a meat rub with brown sugar, pepper, and paprika). Clean the grill and oil it. Heat up the grill. Grill the pork for 10 to 20 minutes. (Alternate: you can cook the pork in the oven with the vegetables).
Preheat oven to 400 degrees. Cover a baking pan with foil, dull side up. Spray with coconut oil. Cut the sweet potatoes into ¼ inch slices (if the slices are very large, cut in half). Place on baking pan. Core the sweet peppers and remove the seeds. Cut into 1-inch squares. Add to baking pan. Core the banana peppers and remove the seeds. Cut into strips 1/4 inch x 1 inch. Add to baking pan. Add frozen or fresh green beans to the baking pan.
Add pitted kalamata olives to the baking pan.
Pour remaining lemon marinade over the vegetables. (Add pork to one side of the pan if not using grill.) Sprinkle with salt and pepper, lemon peel, and minced garlic.
Place in the oven and cook for 10 minutes. Remove from oven and flip all with a spatula. Place the pan back in the oven for an additional 10 minutes. Check pork for doneness with a thermometer (145 degrees). Serves 4. (Tip: This recipe works fine with boneless chicken breast or turkey loin).
Greek lemon potatoes with pork, green beans, and olives makes a savory baking pan meal. Gluten free, dairy free, egg free, soy free. Full of flavor for 423 calories!
Ingredients
- 3/4 lb. pork loin
- 6 tbsp. lemon juice
- 1 tsp. Bicentennial spice mix or lemon pepper
- 2 tbsp. extra virgin olive oil
- 1 tsp. Dried oregano or Tuscan herb mix OR 1 tbsp. fresh oregano
- ¾ tsp. Paprika
- 1 tsp. dried lemon peel or 1 tbsp. fresh lemon zest
- 1 tbsp. minced garlic
- 40 Kalamata olives, pitted
- 1 sweet pepper, bell or I use 2 or 3 Sweeties
- 4 fresh banana peppers
- 4 cups green beans, frozen or fresh
- Purple sweet potatoes, 1 cup per person (3/4 lb., 8 to 12 small potatoes)
Instructions
- Scrub the potatoes, place in saucepan, and add with enough cold water to cover the potatoes and about an inch over. Bring to a boil and cook for 15 minutes. Drain and put aside.
- Mix together lemon juice, olive oil, oregano, and paprika (shake or whisk). Place the slices of pork in a reclosable plastic bag and pour 4 tablespoons of marinade on the meat. Refrigerate until ready to cook. Reserve the remaining marinade.
- Lay out slices of pork loin. Coat two sides with spices. We use Bicentennial spice mix or lemon pepper, jerk seasoning, and my “pig rub” (look for a meat rub with brown sugar, pepper, and paprika). Clean the grill and oil it. Heat up the grill. Grill the pork for 10 to 20 minutes. (Alternate: you can cook the pork in the oven with the vegetables).
- Preheat oven to 400 degrees. Cover a baking pan with foil, dull side up. Spray with coconut oil.
- Cut the sweet potatoes into ¼ inch slices (if the slices are very large, cut in half). Place on baking pan.
- Core the sweet peppers and remove the seeds. Cut into 1-inch squares. Add to baking pan.
- Core the banana peppers and remove the seeds. Cut into strips 1/4 inch x 1 inch. Add to baking pan.
- Add frozen or fresh green beans to the baking pan.
- Add pitted kalamata olives to the baking pan.
- Pour remaining lemon marinade over the vegetables. (Add pork to one side of the pan if not using grill.) Sprinkle with salt and pepper, lemon peel, and minced garlic.
- Place in the oven and cook for 10 minutes. Remove from oven and flip all with a spatula. Place the pan back in the oven for an additional 10 minutes. Check pork for doneness with a thermometer (145 degrees).
- Serves 4.
Notes
You will need a sharp knife, baking pan and foil, saucepan, and gas grill (optional). Greek lemon potatoes are often made with gold or small red potatoes. I'm featuring here purple sweet potatoes I found at the farmers' market. Tip: This recipe works fine with boneless chicken breast or turkey loin.
Nutrition facts for Greek lemon potatoes with grilled pork
Resource links
- http://www.mygreekdish.com/recipe/crispiest-greek-lemon-potatoes-patates-lemonates/
- Patates lemonates from My Greek Dish
- http://parade.com/20179/linzlowe/what-the-heck-is-a-purple-sweet-potato-and-how-do-you-cook-it/
- Purple sweet potatoes from Parade magazine
- http://www.oatmealwithafork.com/2014/08/11/homemade-lemon-oregano-vinaigrette-vegan-paleo-with-video/
- Paleo lemon oregano vinaigrette from Oatmeal with a Fork
I’ll be looking for comments below, or contact me at lisa [at] thecasabouquet[dot]com.
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