MARINATED GREEK PORK TENDERLOIN
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.
Provided by Natalie Gregory
Categories Main Course
Time 30m
Number Of Ingredients 10
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.
LEMON/GARLIC PORK TENDERLOIN
A Greek(ish) dish. The pork turned out very tender, which always makes me happy -- pork is so lean these days, it's hard to find a recipe that leaves it tender. A 4-oz. serving is 4 Weight Watchers points.
Provided by KLHquilts
Categories Pork
Time P1DT2h30m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- With a sharp knife, make slits or pockets in the pork loin -- one for every whole garlic clove you're going to use. Insert the whole cloves and bit of fresh oregano into each slit. Set aside.
- In medium bowl, combine oil, wine, lemon juice, minced garlic, thyme, and salt and pepper to taste. Mix well. Pour over pork loin and refrigerate 6-24 hours.
- Preheat oven to 350. Place pork in a baking pan and add 1 cup water. Bake for 1-1/2 hours, or until pork is tender and juices run clear. Occasionally baste with juices in pan.
- Remove from oven and let stand 10 minutes or so. Cut into slices and serve.
Nutrition Facts : Calories 382.4, Fat 19.1, SaturatedFat 5.2, Cholesterol 149.7, Sodium 113, Carbohydrate 2.2, Fiber 0.2, Sugar 0.3, Protein 46.9
GRECIAN PORK TENDERLOIN
Lean and tender, pork tenderloins are perfect for the grill. This zesty marinade makes tenderloins even more tender than they already are.
Provided by Dave Nash
Categories World Cuisine Recipes European Greek
Time 2h45m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 404.1 calories, Carbohydrate 9.1 g, Cholesterol 65.5 mg, Fat 31.1 g, Fiber 2.2 g, Protein 24.3 g, SaturatedFat 5.1 g, Sodium 829.2 mg, Sugar 1.3 g
LEMON-GARLIC PORK TENDERLOIN
I enjoy grilling, so I worked hard to develop marinades and sauces to accompany the meats. This blend of tangy lemon and savory garlic mixes perfectly with pork.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a resealable plastic bag, combine the oil, lemon juice, zest, garlic, oregano, salt and pepper; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. Grill, covered, over medium heat for about 13-14 minutes on each side or until juices run clear and a thermometer reads 160°. Let stand for 5 minutes before slicing.
Nutrition Facts :
ORANGE MARINATED PORK TENDERLOIN
This is sooo simple and the flavor is wonderful! My husbands uncle gave us this recipe years ago, it is a staple in our home! Great with pasta or rice!
Provided by JUDY MALLORY
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h30m
Yield 4
Number Of Ingredients 6
Steps:
- Make the orange marinade by whisking together the orange juice, soy sauce, rosemary, and garlic. Pour over pork tenderloin and marinate for at least one hour, preferably overnight.
- Preheat oven to 400 degrees F (205 degrees C). Drain pork, reserving the marinade, and place on a baking sheet. Season with salt and pepper to taste. Roast for about 20 minutes until internal temperature has reached 145 degrees F (63 degrees C).
- Meanwhile, strain the reserved marinade and bring it to a simmer in a small saucepan. Serve this as a sauce for the meat.
Nutrition Facts : Calories 189.7 calories, Carbohydrate 8.9 g, Cholesterol 72.6 mg, Fat 4.1 g, Fiber 0.5 g, Protein 27.8 g, SaturatedFat 1.4 g, Sodium 1260.5 mg, Sugar 5.6 g
GARLIC & OREGANO GRILLED PORK TENDERLOIN
Simple and delicious. Marinate pork in a combination of sherry, balsamic vinegar, oregano and basil, plus plenty of garlic and a dash of lemon juice, then grill to perfection (toss some dried oregano or basil stems in the coals for even more flavor!). Prep time includes marinating.
Provided by EdsGirlAngie
Categories High Protein
Time 6h20m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Combine marinade ingredients in a plastic zipper bag.
- Add whole pork tenderloin and marinate, refrigerated, for at least 6 hours, but overnight produces best flavor.
- When ready to grill, let pork sit at room temperature for about 15 minutes, then remove tenderloin from bag and discard leftover marinade.
- If you wish, for even grilling,"tuck under" the tapered ends of the tenderloin so meat is of equal thickness throughout while cooking.
- For even more herb flavor, add some oregano and basil stems to the hot coals.
- Oak chips soaked about 30 minutes are good, too.
- Grill tenderloin about 5 minutes per side (all four sides, 20 minutes total) or until meat is still juicy and just faintly pink inside (remember meat will still cook a bit after it's removed from the grate).
Nutrition Facts : Calories 339.3, Fat 8.2, SaturatedFat 2.7, Cholesterol 147.6, Sodium 128.7, Carbohydrate 9.8, Fiber 1.1, Sugar 5.5, Protein 47.7
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