This recipe has four ingredients and minimal fuss. It’s a family fav and even people who don’t like cabbage have managed to NOT faint while eating this and even went back for a second helping. Au courage mon brave.

Greek Pork Tenderloin

Four ingredients. Five minutes of prep. Hands off cooking for one hour.

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Prep Time: 5

Cook Time: 1

Resting Time: 5

Total Time: 1 10

Course: Main Course

Cuisine: Greek

Keyword: anoldiebutafoodie, cabbage, easy dinner, Greek, instant leftovers, pork tenderloin, potatoes

Servings:

Calories: 851kcal

Equipment

Ingredients

2 pork tenderloins
1 bottle Girard's Greek Feta Vinaigrette
5 Yukon Gold potatoes scrubbed well and quartered
1 head red cabbage

US Customary - Metric

Instructions

Scrub and quarter the potatoes
Slice the cabbage thinly with a knife (halve the cabbage and lay the halves flat to thinly slice) or a mandoline (USE GLOVES!)
Heat oven to 375°
Pat the tenderloin dry with a paper towel and lay in the bottom of a heavy glass Pyrex dish. Scatter potatoes around the pork
Top with cabbage
Pour bottle of Greek dressing over the dish
Cook at 375° for an hour until the temperature of the pork registers 160° and you can easily pierce the potatoes with the tip of a knife.