Sheet Pan Pork & Lemon-Garlic Potatoes with  Zucchini, Tomatoes & Feta
Family Friendly

Sheet Pan Pork & Lemon-Garlic Potatoes

with Zucchini, Tomatoes & Feta

55 MIN
4 Servings
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    From the Test Kitchen

    Here, we're topping our pork roast with a za'atar honey mixture for a sweet, salty, and earthy flavor. A medley of roasted oregano potatoes, zucchini, and tomatoes, plus a garnish of tangy feta, round out this hearty meal.
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    • Nutrition
      PER SERVING
    • Calories
      510 Cals (est.)
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    fresh
    ingredients
    Sheet Pan Pork & Lemon-Garlic Potatoes with  Zucchini, Tomatoes & Feta
    Title
    • 1 Pork Roast
    • 1¼ lbs Potatoes
    • 2 Zucchini
    • 4 tsps Honey
    • 1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
    • 1 clove Garlic
    • ½ lb Grape Tomatoes
    • 1½ oz Feta Cheese
    • 1 Lemon
    • 1 tsp Whole Dried Oregano
    • ⅓ cup Mirepoix
    • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Wash and dry the fresh produce. Line two sheet pans with foil. Large dice the potatoes. Halve the zucchini lengthwise; cut crosswise into 1-inch pieces. Peel 1 clove of garlic. Using a zester or the small side of a box grater, finely grate into a paste. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Add as much of the garlic paste as you'd like. Stir to combine. In a separate bowl, combine the honey, za'atar, and 1 tablespoon of olive oil.

    Roast the pork & potatoes
    2 Roast the pork & potatoes

    Transfer the diced potatoes to one sheet pan. Drizzle with olive oil and season with salt, pepper, and the oregano; toss to coat. Arrange in an even layer around the edges of the sheet pan. Pat the pork dry with paper towels; season with salt and pepper on all sides. Transfer to the center of the sheet pan of seasoned potatoes. Roast 24 minutes. Leaving the oven on, remove from the oven. Carefully top the pork with the za'atar honey. Return to the oven and roast 12 to 14 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness* and the potatoes are tender when pierced with a fork. Remove from the oven. Carefully transfer the roasted pork to a cutting board. Let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

    Roast the vegetables
    3 Roast the vegetables

    Meanwhile, place the tomatoes on the remaining sheet pan. Top with the mirepoix; season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the sheet pan. Add the zucchini pieces to the other side of the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until tender when pierced with a fork. Remove from the oven. Carefully stir to combine; using the back of a spoon, gently burst the tomatoes.

    Finish & serve your dish
    4 Finish & serve your dish

    Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Transfer the roasted potatoes to the bowl of lemon-garlic mixture; toss to combine. Taste, then season with salt and pepper if desired. Serve the sliced pork with the finished potatoes and roasted vegetables. Top the vegetables with the cheese (crumbling before adding). Top the pork with the tzatziki. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Wash and dry the fresh produce. Line two sheet pans with foil. Large dice the potatoes. Halve the zucchini lengthwise; cut crosswise into 1-inch pieces. Peel 1 clove of garlic. Using a zester or the small side of a box grater, finely grate into a paste. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Add as much of the garlic paste as you'd like. Stir to combine. In a separate bowl, combine the honey, za'atar, and 1 tablespoon of olive oil.

    2 Roast the pork & potatoes

    Transfer the diced potatoes to one sheet pan. Drizzle with olive oil and season with salt, pepper, and the oregano; toss to coat. Arrange in an even layer around the edges of the sheet pan. Pat the pork dry with paper towels; season with salt and pepper on all sides. Transfer to the center of the sheet pan of seasoned potatoes. Roast 24 minutes. Leaving the oven on, remove from the oven. Carefully top the pork with the za'atar honey. Return to the oven and roast 12 to 14 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness* and the potatoes are tender when pierced with a fork. Remove from the oven. Carefully transfer the roasted pork to a cutting board. Let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

    Roast the pork & potatoes
    Roast the vegetables
    3 Roast the vegetables

    Meanwhile, place the tomatoes on the remaining sheet pan. Top with the mirepoix; season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the sheet pan. Add the zucchini pieces to the other side of the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until tender when pierced with a fork. Remove from the oven. Carefully stir to combine; using the back of a spoon, gently burst the tomatoes.

    4 Finish & serve your dish

    Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Transfer the roasted potatoes to the bowl of lemon-garlic mixture; toss to combine. Taste, then season with salt and pepper if desired. Serve the sliced pork with the finished potatoes and roasted vegetables. Top the vegetables with the cheese (crumbling before adding). Top the pork with the tzatziki. Enjoy!

    Finish & serve your dish
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