Last updated on June 6th, 2018 at 01:53 pm
Greek Pork Loin Ribs and Potatoes Sheet Pan Dinner – a super simple dinner with pork loin ribs, potatoes, carrots and tomatoes with a very delicious marinade made with lots of garlic and herbs.
I don’t know what’s happening to me lately, but I haven’t been in the mood to cook big and elaborate meals. All I want is a quick and simple dinner and there is nothing simpler than a sheet pan dinner. Seriously, all this dinner requires for you to make a simple marinade with lots of garlic and fresh herbs, toss it with some meat and veggies and place it in the oven. I mean no matter how tired we all are, I’m pretty sure we can all manage this.
But let’s talk about this marinade because although there are fresh herbs in there like thyme and oregano, the garlic is what makes this. It’s not enough for me to say this is very garlicky, it’s to the point of where I should just bottle this up, stick a label on it that says “Vampire Repellent” and sell it. I mean let’s be serious, I put 8 garlic cloves in there, though you’ll notice in the recipe I only list 6 cloves, and that’s because I’m not sure how many nuts like me are out there that love garlic as much as I do. Granted, your breath is nothing to write home to mom about after you eat this, but this is why this is great to share this with all those among you, like your significant other, then it’s all good.
Many times I think about why I love garlic so much and I wonder if it’s because I was born in Transylvania, and it’s all instinct with me. Garlic equals no vampires. I’m joking people, not about being born in Transylvania, because I was, even visited Dracula’s castle a few times, but kids, there are NO vampires. Right? Maybe some day I’ll tell you the story of how Dracula came to be.
Back to this sheet pan dinner. I use pork loin ribs, but pork chops work, either bone in or no bone, also chicken works great with this marinade. Now I call it a marinade, but it’s not really necessary to marinate the pork in it, the garlic is so potent, you just have to toss the meat with this marinade and it’s all good. I used some baby potatoes here, some cherry tomatoes and carrots, but feel free to use whatever veggies you like. some green beans would be nice as well.
Ok, let me tell you why I’m so obsessed with garlic right now, I’ll be honest now. Hubs is usually the one that does my grocery shopping and for the past couple months I’ve been asking him to buy me garlic, I like to get the garlic cloves that are already peeled, hate peeling garlic, so this way all I have to do is chop it up. Now for the past few weeks he hasn’t been able to find it at our grocery store. But every single time he goes shopping I remind him to look for my garlic. This time he found the garlic cloves, but did he buy just one package? Nope, not even two, or three, no sir. He bought me 4 packages of garlic cloves, so now I have about 2 pounds of garlic cloves which I have to use as soon as possible before it goes bad. So if you see lots of garlic in my future recipes, you’ll now know why.
Love sheet pan dinners? Try these!
- Honey Garlic Salmon and Veggies Sheet Pan Dinner
- One Pan Roasted Honey Orange Chicken and Potatoes
- Salmon with Dill Sauce and Roasted Baby Potatoes
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Greek Pork Loin Ribs and Potatoes Sheet Pan Dinner
Ingredients
- 1/4 cup olive oil
- juice from 1 lemon (about 3 tbsp)
- 2 tbsp fresh thyme chopped (1 tsp if using dry)
- 3 tbsp fresh oregano chopped (1 tbsp if using dry)
- 6 cloves garlic minced
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 1 1/2 lb baby potatoes cleaned
- 1 pint cherry tomatoes
- 1 large carrot chopped in big pieces
- 2 lb pork loin ribs
Instructions
- Preheat oven to 400 F degrees.
- In a small bowl whisk together the olive oil, lemon juice, thyme, oregano, garlic, salt and pepper.
- Pour half of the marinade over the potatoes, tomatoes, and carrots and toss well.
- Toss the remaining marinade with the pork.
- Arrange the pork and potatoes on a baking sheet.
- Bake for 30 to 45 minutes, or until the pork is done to your liking and the potatoes are fork tender.
Watch How To Make It
Notes
★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition
Lindsy says
July 20, 2017 at 1:39 pmtbsp juice from 1 lemon about 3
I made confused by this in my he ingredient list.
Joanna Cismaru says
July 20, 2017 at 5:47 pmSorry, I was converting my recipes to a new plugin and some ingredients got screwed up, it’s been fixed now. Thanks for pointing it out!
Lindsy says
July 20, 2017 at 8:07 pmWow my comment was all screwed up lol. Thank you for understanding and the correction 🙂
Sabrina says
October 26, 2016 at 8:06 amthank you for sharing this recipe, I love garlic too and definitely prefer the full 8 cloves that you describe, instead of 6
Joanna Cismaru says
October 26, 2016 at 2:10 pmOh that’s great, the more garlic the better!
Pat says
October 9, 2016 at 2:54 pmHi Jo,
Haven’t had time to cook this recipe yet, but going to do my weekly grocery shopping now. I watched the video and I noticed that the last step the gal does is put some more of the marinade on the pork. So, actually you shouldn’t put all of the other half of the marinade into the bowl with the pork. How much should you save for pouring over the pork and how much to add to the pork to marinade them?
Also, it looks like the “cherry” tomatoes are supersized in this recipe. They look almost the same size as the baby potatoes. And so I am worried that the regular sized cherry tomatoes might be seriously shrunk and possibly burnt by the time 30 – 45 minutes rolls around. Are these true cherry tomatoes?
Joanna Cismaru says
October 9, 2016 at 4:53 pmHi Pat! That gal in the video is me, lol. So basically the marinade that I pour over the pork was what was left in the bowl, I didn’t want to waste any of it, no need to save any of it, just if you have any marinade in the bowl, pour it all over the pork, waste none.
The cherry tomatoes are not super sized, they’re just regular cherry tomatoes, but the potatoes are baby potatoes, so maybe that’s why it may look weird to you. If you’re worried about the tomatoes seriously shrinking, you could leave them out and not add them until maybe 15 minutes before the meat is done. I mean you can see in the pictures that they have shrunk quite a bit, but I like mine like that, because they get real nice and juicy, but totally up to you.
jeanette mottern says
October 7, 2016 at 8:16 amJO, I HAVE A PROBLEM SCANNING TO FIND THE RECIPE , WHEN A BEAUTIFUL PICTURE IS POSTED. IS THERE ANY WAY IT CAN BE PUT BELOW THE FIRST PICTURE, INSTEAD OF MY SEARCHING. I AM ELDERLY, AND I GET A BIT CONFUSED, AND SOMETIMES HAVE TO GIVE UP. THANK YOU, I LOVE YOUR SITE!
Fenne Kieken says
October 7, 2016 at 9:22 amAbove the picture there is a yellow jump to recioe button that you can use. You’re not elderly, you’re fabulous and I am happy to have you enjoying the site
mila says
September 29, 2016 at 9:02 pmOMG peeled garlic is like the best thing since sliced bread! I never understand why people buy UNPEELED garlic! Are we spoiled or what! And this…this is perfect for a weekday dinner! And honey if people knew how much garlic I put into food they would lose their shit!
Joanna Cismaru says
September 30, 2016 at 7:43 amI know, right? Love peeled garlic, and I’m glad to hear I’m not alone in the crazy garlic department. 🙂
C. Craig says
September 29, 2016 at 5:00 amI would only add just 2 fingers of beer. But then again, I add beer to almost everything I bake. Looks lovely.
Pat says
September 28, 2016 at 9:19 amDon’t mean to appear grouchy, but this is Jo’s website for recipes. Can we please not give suggestions about another way to make a recipe like Jo’s unless you found that you didn’t like hers and it needed some tweeking so you give your suggestions? Otherwise let’s just leave the comments for how much you liked her recipe 🙂
Barbara Macey says
September 28, 2016 at 1:29 pmBRAVO PAT!
That is something I’ve wanted to add for some time. Jo is generous to share with us so give her KUDOS instead of INSTEADS!
Linda says
September 28, 2016 at 8:15 amThis looks amazing!I will make this as soon as I can pick up the pork,we love dishes like this easy on pan dinner.Thanks
Joanna Cismaru says
September 28, 2016 at 8:36 amMy pleasure!!
Geri says
September 28, 2016 at 7:38 amHi Jo!
thanks so much for all your great recipes!
reminds me of one of my favorite, most simple recipes of all.
put those pork ribs in the oven with just a little salt and pepper and lay some sprigs of rosemary across the top, put a splash of water in the pan to keep them from gettin dry, cover with foil and bake. sure makes the house smell awesome too. (ps-if you want gravy, put them in flour and brown them slightly in a pan before baking) the rosemary is all you need for flavor
Joanna Cismaru says
September 28, 2016 at 8:37 amThe best recipes are the simplest, right?