One-Pot Pork Souvlaki with Roasted Potatoes

This one-dish meal has all the flavors of grilled Greek souvlaki transformed into a hearty, roasted pork dish. Our reimagined dinner entrée features flavorful marinated pork loin with crispy roasted potatoes, peppers and onions, and a creamy herbed yogurt sauce. Topped with a tangy combination of feta, sundried tomatoes and olives, this Mediterranean-inspired recipe is stunning when cooked and served all together in a colorful Dutch Oven.

1/4 cup plus 2 tablespoons olive oil, divided

1/3 cup plus 1 tablespoon fresh lemon juice

4 cloves garlic, grated or pressed

2 teaspoons dried oregano

2 teaspoons fresh rosemary, finely chopped

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 large pinch red pepper flakes

2 pounds pork steak or loin, chopped into bite-sized chunks

1 pound russet or baby potatoes, cut into 1-inch chunks

1 red bell pepper, sliced

1 medium yellow onion, sliced

1/2 cup oil packed sun-dried tomatoes

1/3 cup Kalamata olives, pitted

8 ounces feta cheese, cubed

1/2 cup plain Greek yogurt

1 tablespoon fresh mint, chiffonade plus extra for garnish

1 tablespoon fresh dill, finely chopped plus extra for garnish

Heat oven to 400°F. In a medium mixing bowl, combine 1/4 cup olive oil, 1/4 cup lemon juice, garlic, oregano, rosemary, salt, black pepper and red pepper flakes. Add the pork and toss to coat with the marinade. Cover and allow to marinate for at least 30 minutes.

Meanwhile, place the potatoes and 2 tablespoons olive in a Dutch Oven. Season with salt and pepper, then toss to combine. Cover and place the pot in the preheated oven for 20 minutes. Carefully remove the pot from the oven and add the marinated pork, bell pepper and sliced onion. Return the pot to the oven uncovered. Cook, stirring once or twice, until pork is browned and cooked through, about 10-15 minutes longer.

Meanwhile, combine the sun-dried tomatoes, olives and feta cheese in a small bowl and set aside. In a separate small bowl, combine the Greek yogurt with 1 tablespoon lemon juice, fresh mint and the dill.

Remove the pork from the oven and garnish with the extra mint and dill. Serve alongside the feta mixture and yogurt sauce for drizzling over the pork.