Grilled Greek Pork Tenderloin Recipes

MARINATED GREEK PORK TENDERLOIN

Steps:

• 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 1/2 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.
• 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.
• 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.
• Transfer pork to a cutting board and let rest 5 minutes before slicing. Spoon any sauce from pan over pork. Serve.

GREEK PORK TENDERLOIN

Steps:

• Preheat oven to 425 degrees F. Trim fat from pork. In a small bowl combine lemon peel, oregano, salt, rosemary and pepper. Sprinkle over all sides of the pork and rub in with your fingers.
• In a large oven-going skillet heat oil over medium-high heat. Add roast to hot skillet; cook for 4 minutes or until browned, turning to brown all sides evenly. Transfer skillet to oven. Roast about 20 minutes or until an instant-read thermometer inserted into thickest portion of meat registers 145 degrees F. Remove from oven and let stand, covered, for 3 minutes.
• Meanwhile, for sauce, in a small bowl combine yogurt, mint and garlic. To serve, thinly slice pork and divide among four serving plates. Top with yogurt mixture.

GRILLED GREEK PORK TENDERLOIN

Steps:

• Marinate pork in enough salad dressing to cover overnight.
• Grill over medium heat until done- about 20 minutes.

GRILLED PORK TENDERLOIN WITH GREEK MARINADE

Steps:

• Trim off any excess fat on the tenderloin.
• Prepare souvlaki marinade ingredients. Half two whole lemons, 2 TBSP of Souvlaki Seasoning and 3 TBSP of Olive Oil.
• Put the tenderloin, seasoning and oil in a Ziploc bag.
• Squeeze the lemon juice from the fresh lemons into the ziploc bag.
• Close the ziploc bag and mix the marinade all around the tenderloins. Make sure they are mixed well. Refrigerate for 2-4 hours.
• Preheat your grill to 450F (I'm using a Camp Chef Pellet Grill) and once to temp, add the tenderloin.
• Roll the tenderloin 90 degrees every couple minutes until the tenderloin gets to 145-150F. Then remove.
• Quickly wrap in foil and let rest for 8-10 minutes. Then cut to whatever size you please and serve. Tender, juicy and delicious.

PORK TENDERLOIN MARINATED IN GARLIC, LEMON AND OREGANO WITH GREEK SALAD

Steps:

• Combine the garlic, zest, juice, oregano and oil in blender and blend until smooth. Put the pork in a baking dish, add the marinade and turn to coat. Cover and refrigerate for at least 1 hour and up to 4 hours.
• Heat a grill to high. Remove the pork from marinade and season with salt and pepper, to taste. Grill until golden brown on all sides and cooked to medium doneness. Brush the radicchio and tomatoes with oil and grill until lightly charred. Remove the pork from the grill to a cutting board and loosely tent with foil. Let rest 10 minutes before slicing. Remove the radicchio and tomatoes from grill and set aside to cool slightly.
• Whisk together vinegar, mustard, anchovy paste and a touch of honey in a medium bowl. Slowly whisk in the olive oil until emulsified. Add the radicchio, tomatoes, arugula, cucumber, olives, and capers and toss to combine. Transfer to a platter and top with feta and pork slices. Garnish with fresh oregano and serve.

GREEK PORK CHOPS

Steps:

• In a large bowl, mix first 9 ingredients. Add pork chops and turn to coat. Cover; refrigerate 8 hours or overnight., Drain pork, discarding marinade. Grill chops, covered, over medium heat or broil 4 in. from heat until a thermometer reads 145°, 4-5 minutes per side. Let stand 5 minutes before serving.Freeze option: Freeze chops with marinade in a freezer container. To use, thaw in refrigerator overnight. Drain pork, discarding marinade. Grill as directed.

GREEK-STYLE PORK KABOBS

Steps:

• In a bowl mix the first 9 ingredients until well blended.
• Add in the pork cubes and place into a large resealable bag; seal and refrigerate for 8-24 hours turning the bag occasionally to coat pork cubes evenly with the marinade.
• Remove the pork cubes from the bag and thread on skewers.
• Season the pork cubes with seasoned salt and black pepper.
• Grill over medium-high heat turning occasionally for about 5 minutes or until the pork is cooked to desired doneness.

GRECIAN PORK TENDERLOIN

Steps:

• 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.
• Preheat grill for medium heat.
• Lightly oil the grill grate, and discard marinade. Grill tenderloins for 20 to 30 minutes, turning once, or to desired doneness.

GRILLED PORK TENDERLOIN

Steps:

• Prepare grill for indirect heat.
• Season meat with garlic powder, salt, and pepper.
• Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes.
• Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C). Allow pork to rest for 10 minutes. Slice pork, and serve with additional barbeque sauce for dipping.