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Greek Lemon Oregano Pork Tenderloin Stew with Green Beans and Potatoes
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Course Main Course
Cuisine Greek
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 lb pork tenderloin, cut into 1-inch cubes
  • 4 medium potatoes, cut into 1-inch cubes
  • 12 oz green beans, trimmed and cut into 2-inch pieces
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 4 cups low-sodium chicken broth
  • Juice and zest of 2 lemons
  • 2 tbsp olive oil
  • 2 tbsp fresh oregano, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the pork cubes and cook until lightly browned on all sides, about 5 minutes. Remove the pork and set it aside.
  • Add the onion to the same pot and cook until softened, about 3 minutes. Stir in the garlic and cook for 1 minute more.
  • Return the pork to the pot. Add the potatoes, chicken broth, salt, and pepper. Bring the mixture to a simmer.
  • Cover and cook for 15 minutes, stirring occasionally, until the potatoes begin to soften.
  • Add the green beans and continue simmering for another 10 minutes until the beans are tender but still bright.
  • Stir in the lemon juice, lemon zest, and fresh oregano. Simmer for 2 more minutes, then remove from heat.

Notes

Add the lemon zest and juice at the very end to keep the citrus flavor sharp. If the stew thickens too much while sitting, stir in a splash of broth when reheating. Fresh oregano gives the best aroma, but dried works if chopped finely and added with the broth.
Course: Main Course
Cuisine: Greek
Equipment: Large pot, Cutting board, Knife