-
-
My review
Grecian Pork Tenderloin
Dave Nash
"Lean and tender, pork tenderloins are perfect for the grill. This zesty marinade makes tenderloins even more tender than they already are."
Added to shopping list.
Go to shopping list.
Ingredients
2 h 45 m servings 404 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
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.
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 404 calories; 31.1 g fat; 9.1 g carbohydrates; 24.3 g protein; 65 mg cholesterol; 829 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 345453 Ratings
-
-
-
-
-
Most helpful positive review
11/25/2003
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 ...
Most helpful critical review
3/8/2012
I just wasn't crazy about it. It was just too much oregano. The meat was moist and the lime flavor was fine but the oregano was so overpowering. I won't be making this recipe again.
Most helpful
Most positive
Least positive
Newest
11/25/2003
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 ...
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...
5/14/2002
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...
4/15/2011
Excellent marinade for pork tenderloin - however I cut the amount of marinade in half and it was plenty for 2 pound of pork. I used lemon juice instead of lime about 1/2 cup and cut the salt bac...
1/7/2007
The thing I love most about this recipe is how well it freezes. It's great for bulk cooking. When the pork chops I like go on sale, I buy a bunch for this recipe. I line up enough gallon-size z...
7/25/2002
Very tasty. I'm allergic to pork so I used boneless, skinless chicken breasts. Marinated them for about 5 hours starting from semi-frozen state. I think I'll marinate a little longer next tim...
10/26/2002
Good recipe with a few modifications. Makes way too much marinade - cut it in half and there is still more than enough for two whole tenderloins. I used lemon juice and reduced the amount of ore...
12/10/2005
This came out DELICIOUS! I used minced garlic for the sliced and bottled key lime juice instead of the fresh, as I didn't have any. My only reservation was the large quantity of grilled (and the...