Grilled Pork Tenderloin With Greek Flavors 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.

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.

GRILLED PORK TENDERLOIN

Steps:

• Trim the pork tenderloin of any excess fat and silver skin.
• Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.
• Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.
• Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.
• Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.
• Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.

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 GREEK PORK CHOPS

Steps:

• Place lemon juice, olive oil, garlic, black pepper and oregano in a plastic food storage bag and mix well.
• Use a sharp knife and make several small slits into the pork chops before adding them to the marinade mixture.
• Marinate for at least one hour, mixing occasionally. (Two hours is ideal at room temperature).
• Barbecue or grill in the usual manner, using the marinade to brush on while cooking.

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.