Greek-Style Pork Roast & Tzatziki with Lemon-Garlic Vegetables

Greek-Style Pork Roast & Tzatziki

with Lemon-Garlic Vegetables

50 MIN
4 Servings
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From the Test Kitchen

Before roasting rich pork, we’re coating it with an aromatic oil made with fresh rosemary, then serving it topped with cooling tzatziki (or cucumber yogurt). A hearty side of roasted potatoes and broccoli are dressed with a punchy mix of fresh lemon, piquante peppers, and garlic for bold accompaniment.

10 green SmartPoints®

10 blue SmartPoints®

7 purple SmartPoints®

To learn more about WW and SmartPoints® visit ww.com

To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.

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  • Nutrition
    PER SERVING
  • Calories
    450 Cals (est.)
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Greek-Style Pork Roast & Tzatziki with Lemon-Garlic Vegetables
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tips & techniques
Make the rosemary oil & start the pork:
1 Make the rosemary oil & start the pork:

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Pick the rosemary leaves off the stems; finely chop the leaves. In a large bowl, combine the chopped rosemary leaves and 1 tablespoon of olive oil. Pat the pork dry with paper towels; season with salt and pepper. Add the seasoned pork to the bowl of rosemary oil; turn to coat. Transfer to one side of the sheet pan. Roast 20 minutes. Leaving the oven on, remove from the oven. 

Prepare the vegetables:
2 Prepare the vegetables:

Meanwhile, cut the potatoes into 1/2-inch-thick rounds. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. 

Roast the potatoes:
3 Roast the potatoes:

Place the potato rounds on a separate sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt, pepper, and the oregano. Toss to coat and arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Roast the broccoli & finish the pork:
4 Roast the broccoli & finish the pork:

Meanwhile, place the broccoli florets in a large bowl; add 1/2 teaspoon of olive oil and season with salt and pepper. Toss to coat. Reserving the bowl, carefully transfer to the other side of the sheet pan of partially roasted pork and arrange in an even layer. Roast 16 to 18 minutes, or until the broccoli is tender when pierced with a fork and the pork is browned and cooked through.* Remove from the oven. Carefully transfer the roasted pork to a cutting board; let rest at least 5 minutes. 


* An instant-read thermometer should register 145°F.

Finish & serve your dish:
5 Finish & serve your dish:

Meanwhile, halve the lemon crosswise; squeeze the juice into the reserved large bowl, straining out the seeds. Roughly chop the peppers. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). To the bowl of lemon juice, add the chopped peppers and as much of the garlic paste as you’d like. Stir to combine. Transfer the roasted potatoes and broccoli to the bowl of lemon-garlic mixture. Toss to coat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the finished vegetables. Top the pork with the tzatziki. Enjoy! 

Tips from Home Chefs

Make the rosemary oil & start the pork:
1 Make the rosemary oil & start the pork:

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Pick the rosemary leaves off the stems; finely chop the leaves. In a large bowl, combine the chopped rosemary leaves and 1 tablespoon of olive oil. Pat the pork dry with paper towels; season with salt and pepper. Add the seasoned pork to the bowl of rosemary oil; turn to coat. Transfer to one side of the sheet pan. Roast 20 minutes. Leaving the oven on, remove from the oven. 

2 Prepare the vegetables:

Meanwhile, cut the potatoes into 1/2-inch-thick rounds. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. 

Prepare the vegetables:
Roast the potatoes:
3 Roast the potatoes:

Place the potato rounds on a separate sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt, pepper, and the oregano. Toss to coat and arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

4 Roast the broccoli & finish the pork:

Meanwhile, place the broccoli florets in a large bowl; add 1/2 teaspoon of olive oil and season with salt and pepper. Toss to coat. Reserving the bowl, carefully transfer to the other side of the sheet pan of partially roasted pork and arrange in an even layer. Roast 16 to 18 minutes, or until the broccoli is tender when pierced with a fork and the pork is browned and cooked through.* Remove from the oven. Carefully transfer the roasted pork to a cutting board; let rest at least 5 minutes. 


* An instant-read thermometer should register 145°F.

Roast the broccoli & finish the pork:
Finish & serve your dish:
5 Finish & serve your dish:

Meanwhile, halve the lemon crosswise; squeeze the juice into the reserved large bowl, straining out the seeds. Roughly chop the peppers. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). To the bowl of lemon juice, add the chopped peppers and as much of the garlic paste as you’d like. Stir to combine. Transfer the roasted potatoes and broccoli to the bowl of lemon-garlic mixture. Toss to coat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the finished vegetables. Top the pork with the tzatziki. Enjoy! 

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