It is a simple matter of browning the pork roast in a pan with some olive oil, and then baking it in the oven while the veggies are cooking in the same pan you used to brown the roast. It all comes together pretty quickly and it is quite delectable.
I used a mixture of white and sweet potatoes. I would have used all sweet for me, but The Captain prefers white. And the sauce is very garlicky… just the way we both like it!
This meal fed the 2 of us on three different occasions so I only made up two servings of the sauce each time... one for each of us. I prepared it first and let the garlic work its magic in the yogurt while I prepared the main dish. Of course you will omit the sauce if you follow a Paleo diet.
Makes 6 servings
- 1-1/2 lb lean pork loin or tenderloin
- 2 tsp olive oil
- 1 red bell pepper, cut into 3/4-inch chunks
- 1 medium zucchini, cut into 3/4-inch chunks (about 2 cups)
- 2 cloves garlic, peeled, smashed and minced
- 1/2 medium onion, sliced vertically (about 3/4 cup)
- 8 ounces sweet potato, cut into 3/4-inch chunks
- 8 ounces white or yellow potato, cut into 3/4-inch chunks
- 1/2 cup chicken broth
- 1/4 cup water
- 2 dried oregano
- Trim any fat from the pork roast and then rub about 1 tsp of dried oregano all over the surface.
- Place 1 tsp of olive oil into a large non-stick pan set it over MEDIUM heat.
- Set your oven to 425°F to preheat.
- Put the roast in the warm pan and cook it a couple of minutes on each side until browned.
- Place the roast on a baking sheet and bake in hot oven about 20 to 25 minutes.
- When the roast is cooked through, remove to cutting board and allow to rest for a few minutes until slicing into 18 slices.
- Meanwhile, add the other 1 tsp of olive oil to the same non-stick pan and add the potatoes, onion, and garlic, and cook about 6 minutes till the potatoes begin to soften and the onions are lightly browned.
- Add the chicken broth and water, and bring to a boil.
- Reduce the heat and simmer till the potatoes are almost cooked through. Stir occasionally to prevent sticking.
- Add the remaining vegetables and 1 tsp of oregano. Cook about 5 minutes until the zucchini and the pepper are tender.
- Remove from heat and serve with Souvlaki Sauce on the top. Garnish with more oregano if desired.
For each serving
- 2 Tbs fat free plain Greek yogurt
- 1 clove garlic, peeled, smashed, and minced
- Mix together and refrigerate while preparing the roast and vegetables.
If you happen to be following the Weight Watchers new Simple Start program, or the Simply Filling Technique, there is no counting to be done here… these are all Power Foods. But I did calculate the N.I. for those of you who count Points Plus Values.
Per serving, without Souvlaki Sauce
Weight Watchers P+ = 7.
Calories 266; Protein 27g; Carbohydrate 21g; Fat 8g; Fibre 3g.
Per serving, with Souvlaki Sauce
Weight Watchers P+ = 7.
Calories 287; Protein 30g; Carbohydrate 23g; Fat 8g; Fibre 3g.
Are you a Greek food fan? What is your favorite dish?