Greek Tenderloin
From dugger 16 years ago
- 30 minutes to make
- Serves 4
Pork Tenderloin in the Agean Style. This recipe started with a kick from Loria on this site. But I added some taste changers so that it became a recipe of its own. My thanks to Loria for the basic idea.
Ingredients
- 1/2 cup lime juice shopping list
- 3/4 cup olive oil shopping list
- 6 cloves garlic, minced or pressed shopping list
- 1 teaspoon salt shopping list
- 1/2 teaspoon black pepper, preferably fresh shopping list
- 6 tablespoons oregano, dried shopping list
- 1 teaspoon onion powder shopping list
- 1 teaspoon dried parsley shopping list
- 2 pounds pork tenderloin shopping list
How to make it
- Place all ingredients except the pork into a 1 gallon zip lock bag. Shake vigorously until all ingredients are blended.
- Place tenderloins into the bag, seal and turn to coat. Marinate for 4 hours.
- Preheat grill to medium, lightly oil the grate. (Or set oven to Broil)
- Remove pork from marinade and grill (or broil) for 20-30 minutes or untl 160 degrees on meat thermometer. Rest for 5 minutes and slice into medallions for serving.
The Rating
Reviewed by 4 people-
I love this recipe! Love pork tenderloin, it's about the only cut of pork I can cook without it drying out. Thanks for posting!
sitbynellie
in Glasgow loved it
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Okay, pardon me while I go carve a chunk out of the south end of a pig. I also think Bonzaichef has a good thought about the lamb. Yep, don't forget the Raki or Retsina. RJ
elgourmand
in Apia loved it
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