Greek-style pork sheet pan
By Chef Geneviève @oglemang
Published on January 13, 2026
Looking for a complete, colorful dinner ready in 20 minutes?
Try my Greek-style pork sheet pan. It’s my go-to when I want to eat well but I don’t feel like cooking (yes, it happens!).
Everything on one pan, barely any dishes, and a flavourful result. And when it’s cold outside, having your groceries delivered with Voilà by IGA is honestly very convenient.
This recipe is from my book Presque Végé.
Let me know if you try it!
Geneviève O’GlemanTime and servings
45 minsTotal time
6Servings
25 minsPrep time
20 minsCooking time
Ingredients
- Zucchini — 2
- Red bell pepper — 1
- Yellow bell pepper — 1
- Onion — 1
- Lemon — 1
- Vegetable oil — 30 ml (2 tbsp)
- Honey — 15 ml (1 tbsp)
- Dried oregano — 7.5 ml (½ tbsp)
- Salt
- Pepper
- Pork tenderloin — 1, about 450 g (1 lb)
- Tofu feta (see note) — 250 ml (1 cup)
Directions
Step 1
Preheat the oven to 230°C (450°F). Place the rack in the centre of the oven. Line a baking sheet with parchment paper or a reusable baking maStep 2
Slice the zucchini into rounds, cut the bell peppers into cubes, and quarter the onion. Slice the lemon. Arrange the vegetables and lemon on the baking sheet.Step 3
In a medium bowl, combine the oil, honey, and oregano. Season generously with pepper and add a pinch of salt.Step 4
Pour half of the marinade over the baking sheet and toss to coat the vegetables well. Bake for 10 minutes.Step 5
Meanwhile, slice the pork tenderloin into pieces about 1.5 cm thick and add them to the bowl with the remaining marinade. Toss to coat.Step 6
Remove the baking sheet from the oven, add the pork and marinade, and return to the oven for another 10 minutes.Step 7
Top with tofu feta and serve with pita bread.Step 8
Storage: Keeps for 4 days in the refrigerator or 3 months in the freezer.