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.
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.