Greek Pork Tenderloin

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.
Prep Time: 5 minutes
Cook Time: 1 hour
Resting Time: 5 minutes
Total Time: 1 hour 10 minutes
Course: Main Course
Cuisine: Greek
Keyword: anoldiebutafoodie, cabbage, easy dinner, Greek, instant leftovers, pork tenderloin, potatoes
Servings: 6
Calories: 851kcal



  • 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.


Oh so good.  Also, the serving amount is definitely off on this.  I usually make on a week that's busy for instant leftovers.


Calories: 851kcal | Carbohydrates: 28g | Protein: 131g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 393mg | Sodium: 366mg | Potassium: 3301mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1573IU | Vitamin C: 96mg | Calcium: 142mg | Iron: 12mg
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