Greek Pork

My passion for Greek flavors stems from my background in a large Lebanese family, where many of the flavors overlap. One day, while savoring a loaded Greek salad, I had an idea—what if I stuffed all these components into a pork loin? So, I gave it a try. The fusion of these Mediterranean flavors with the pork turned out to be absolutely outstanding, evoking fond memories of my family and making this recipe even more special. This entrée is exceptional because it comes already packed with veggies, but you're welcome to serve it alongside more vegetables or perhaps some lemon garlic smashed potatoes for a complete meal.

Serving size: 4-6 people
Time: 1 hour


  • 1 pork tenderloin
  • 1 bottle of your favorite Greek marinade or dressing
  • 1/4 cup Greek yogurt
  • 1/4 cup feta
  • 1/4 cup diced tomatoes
  • 1/4 cup sliced black olives
  • 1 tablespoon roasted red peppers
  • 1/4 cup chopped red cabbage
  • 1/4 cup sliced cucumbers
  • 2 teaspoon pickled red onions
  • 2 teaspoons [Not So] SIMPLE SPICE
  • 1 tsp Greek seasoning
  • spray butter or olive oil
  • optional garnish: fresh herbs and lemon wedges


  1. Place the pork in a plastic bag with the Greek dressing or marinade overnight.
  2. Preheat the oven to 400 degrees. Line a cookie sheet with foil or parchment paper.
  3. Butterfly the pork so you can stuff it.
  4. Spread the Greek yogurt over the pork then add all the other ingredients except the spice mixture.
  5. Wrap up and secure with kitchen twine. Place pork on a greased cookie sheet, spray with butter or oil and rub the spices onto the pork.
  6. Bake at 400 for 45 minutes or until the internal temp reaches 145-160 degrees.
  7. Optional: garnish with fresh herbs and lemon wedges. Enjoy!