Grecian Pork Tenderloin

Grecian Pork Tenderloin

324
Dave Nash 0

"Lean and tender, pork tenderloins are perfect for the grill. This zesty marinade makes tenderloins even more tender than they already are."

Ingredients 2 h 45 m {{adjustedServings}} servings 404 cals

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 404 kcal
  • 20%
  • Fat:
  • 31.1 g
  • 48%
  • Carbs:
  • 9.1g
  • 3%
  • Protein:
  • 24.3 g
  • 49%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 829 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

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  1. Place lime juice, olive oil, garlic, salt, and oregano in a large resealable plastic bag. Shake sealed bag until ingredients are well mixed. Taste the marinade for tartness. If too tart, add a little more oil. Not enough zing, add more lime. The garlic and salt flavors should also be up front, yet not overpowering. Place tenderloins in the bag, seal, and turn to coat. Marinate in the refrigerator for 2 to 5 hours.
  2. Preheat grill for medium heat.
  3. Lightly oil the grill grate, and discard marinade. Grill tenderloins for 20 to 30 minutes, turning once, or to desired doneness.
Tips & Tricks
Pork Tenderloin Diablo

See how to make quick pork tenderloin in a spicy cream sauce.

Amazing Pork Tenderloin in the Slow Cooker

See how to make quick-and-easy pork tenderloin in your slow cooker.

Footnotes

  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews 324

  1. 424 Ratings

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MDORON5131
1/25/2004

I also halved the recipe, et it marinate overnight, cooked it in a 350 degree oven for about 45 mins. It was perfect -- so moist and tender. Plus, the leftovers make great Greek pita sandwiches with lettuce, tomatoes, olives, feta, red onion, pepperocini and greek dressing. Yum!

Daniel
12/9/2007

This is an extraordinary dish! I followed the recipe as directed and it turned out great! The taste of the lime on the pork is absolutely remarkable. I added extra marinade on top of the pork tenderloin before inserting it in the oven at 400 degrees Farenheit for 30 minutes and it turned out to perfection. (Since it's winter and quite cold here in Ottawa, Canada, I couldn't use my bbq so I used the oven instead). I served this great dish with Asiago toasted cheese puffs (see recipe on allrecipes.com) along with risotto with artichokes! What a great combination!

JAYTEX
7/27/2003

Bar none, this is one of the tastiest ways to prepare pork tenderloin I have ever tried. I accidentally forgot to add the oregano, and it was STILL just great. Next time, of course, I will try to remember the oregano! Per some of the other reviews, I halved all the marinade ingredients and had plenty for 2 tenderloins. I used fresh lemon juice to make it "authentic" Greek, rather than lime juice, minced about 1/3 of the garlic for the marinade & made slits in the tenderloins & inserted the garlic slices. We cooked it on our gas grill over indirect heat for exactly 25 minutes (to 160 degrees), and it was superb! Thanks, Dave, for this keeper of a recipe.