EASY DELICIOUS MARINATED GREEK PORK TENDERLOIN

Greek Pork Tenderloin marinated with the Mediterranean flavors of olive oil, lemon, oregano, and loads of garlic, then topped with a finishing sauce after it’s grilled. This dish is phenomenally delicious.

Not only is this marinated Greek pork tenderloin delicious, it’s also an inexpensive and impressive meal. All you do is prepare the incredibly flavorful marinade, marinate for at least an hour, and grill it. The trick to making it super flavorful, is to reserve a little of the marinade for drizzling over the cooked meat. I’m telling you, it’s simply awesome.

Want to know another thing that’s awesome? This is delicious sliced thin and served in sandwiches or in salads. It’s all in the marinade my friends. The meat is only the canvas. The marinade makes the beautiful painting. It’s also the reason you don’t have to marinate for more than an hour or you could marinate this overnight. 

IF YOU LOVE GARLIC, THEN MARINATED GREEK PORK TENDERLOIN IS YOUR DISH

This is loaded with oregano and garlic. You can use 2 tablespoons of fresh oregano if you have it or 2 teaspoons of dried. As for the garlic, you need to use 3 - 4 cloves of fresh minced and also 1 teaspoon of dried. I’m talking flavor here.

If I happen to have fresh lemons, I juice them and use the zest too. I have the zest as optional because honestly, I use good quality bottled lemon juice. Keeping it real here.

Want a tasty treat? Make a wrap using either a flour tortilla or butter lettuce leaf. Load it with thin slices of this Greek pork tenderloin, and pile it up with my sweet pepper and avocado salad. Oh my!

Proper cooking temperature for pork

Note: I grill/roast these until the temperature reaches 137 - 140 degrees. If you scan the internet for proper cooking temperature, I’m sure you will find anything from 140 and up. What people fail to understand is there are new USDA guidelines for cooking pork. You can read it for yourself here.

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Marinated Greek Pork Tenderloin

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Greek Pork Tenderloin marinated with the Mediterranean flavors of olive oil, lemon, oregano, and loads of garlic, then topped with a finishing sauce after it’s grilled. This dish is phenomenally delicious. Recipe can be doubled. If roasting in oven, use a large cast iron or ovenproof skillet to hold 2 tenderloins.

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Author: Natalie Gregory

Ingredients

• 1 ½ pound pork tenderloin

Marinade:

• ½ cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• 4 garlic cloves minced
• 2 teaspoons kosher salt
• 2 teaspoons oregano
• 1 teaspoon garlic powder
• ¾ teaspoon pepper
• ¼ teaspoon crushed red pepper

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Instructions

Marinate:

• Combine marinade ingredients in a 2 cup measure and whisk until combined. I use a fork to whisk it together.
• Place tenderloin in a zip top bag. Pour ½ of marinade over pork. The remaining marinade will be our finishing sauce.
• Remove all the air in the bag and close. Swish it around so the marinade covers the tenderloin. Marinade for at least 1 hour, 2 - 3 hours is better, and 4 hours is perfect. Don’t let it go for more than overnight or it will start to get mushy.
• Remove tenderloin from the fridge and let sit at room temperature while grill is heating.

Grill:

• Preheat the grill to medium high heat.
• Remove tenderloin from bag allowing excess marinade to drip off. Discard marinade.
• Grill over direct heat for 15 - 20 minutes, covered, turning once halfway through. The temp should be at least 137 degrees and not more than 140 degrees. It will continue to cook as it rests and a slight pink interior is desired.
• Transfer pork to a cutting board and let rest 5 minutes before slicing. Spoon any sauce from pan over pork. Serve.
• Let rest for 5 minutes on a cutting board. Slice and drizzle with reserved marinade. Enjoy.

To cook in the oven:

• When ready to roast, set one oven rack on top position of oven and one rack on the bottom (lowest) position of oven.
• Preheat oven 425 degrees.
• Use a large cast iron skillet or other ovenproof skillet. Place tenderloin in skillet.
• Roast on bottom rack for 10 minutes. Remove skillet from oven and flip over tenderloin.
• Place skillet back onto bottom rack for another 10 minutes.
• Remove skillet from oven and check the temperature by placing a meat thermometer into thickest part of loin. It should read 137* - 140 degrees. If not, place back in the oven for a few minutes.
• Place skillet on top rack and broil for 1 - 2 minutes until golden.
• Transfer pork to a cutting board and let rest 5 minutes before slicing. Spoon any sauce from pan over pork. Serve.

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Nutritional Information

I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.

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