Greek-Style Pork Tenderloin and Honey-Baked Feta Bowls
Flavor-packed bowls of Greek-inspired goodness. These bowls are savory, briny, sweet, and herbaceous all at once.
  1. Begin by preparing the pork. Preheat your oven to 425 degrees F. Cover a baking sheet with aluminum foil. Make sure to use a piece large enough to fully cover the pork when it’s finished roasting.
  2. Place the tenderloin on the baking sheet and coat it with 2 tsp of the olive oil and season generously with salt, pepper (about 1.5 tsp of each) and then the 2 tsp of Greek seasoning. Roast the pork for 24 minutes and then, when it’s out of the oven, wrap it up in the foil and allow it to carry-over cook for 10 minutes. Thinly slice the pork and then pour over any extra juices that snuck out while it rested (don’t throw that away!).
  3. When the pork is out, reduce the temperature to 400 degrees F. Meanwhile, microwave the spaghetti squash (whole) for 5 minutes to tenderize. This will make it much easier (and safer) to cut it. After 5 minutes, slice the squash in half lengthwise and scoop out the seeds. Place the squash halves onto a baking sheet, drizzle each with about 1 tsp of oil and season generously with salt and pepper.
  4. Place the tomatoes on a separate baking sheet that has been sprayed with non-stick spray. Drizzle and toss them with 2 tsp of the oil and sprinkle them with salt and pepper to taste. Scatter half of the thyme springs over top, as well as the fresh or dried oregano.
  5. Place the feta onto a sheet of aluminum foil and cover with the honey. Season with about ½ tsp of black pepper and the remaining thyme. Wrap the feta up into a snug bundle and place onto the baking sheet with the tomatoes.
  6. Place the baking sheets into the oven. Roast the tomatoes and feta for 10 to 15 minutes, or until the tomatoes are slumped and visibly tender. Roast the squash for 25 to 30 minutes, or until easily scraped with a fork. When the squash is cooked, use a fork to scrape out all of the strands and transfer them to a bowl. Season again with salt and pepper, to taste.
  7. To make the bowls: Arrange about 1 cup of mixed greens in each of 4 large bowls/deep plates. Add slices of the pork, large chunks of the baked feta, some olives, tomatoes, rice (or grain of choice) and a scoop of squash. Drizzle the bowls with some extra olive oil and some red wine vinegar. Serve with torn pita or naan.
Recipe Notes

You can roast the squash right on the oven rack, if that helps save space by not using another baking sheet.

To create a quick, creamy dressing, simply combine 1 cup of good, store-bought Greek vinaigrette with 2  to 3 tbsp of mayonnaise. Stir to combine and serve with the bowls.