Grecian Pork Tenderloin
Infused with the vibrant flavors of the Mediterranean, this Grecian Pork Tenderloin is a succulent and aromatic centerpiece for any meal. Tender pork is marinated in a zesty blend of olive oil, fresh lemon juice, minced garlic, and fragrant herbs like oregano and thyme, with a hint of paprika for warmth. After a perfect sear on the stovetop, the tenderloin is roasted to juicy perfection in the oven, creating a dish that is both easy to prepare and bursting with flavor. Garnished with fresh parsley and served alongside lemon wedges for an extra citrusy kick, this Greek-inspired pork recipe is ideal for weeknight dinners or impressing at a dinner party. Ready in under an hour, this dish combines quick preparation with show-stopping results.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 3 tbsp Olive oil
- 2 tbsp Lemon juice
- 3 cloves Garlic cloves, minced
- 1 tsp Dried oregano
- 1 tsp Dried thyme
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley, chopped (optional for garnish)
- 4 wedges Lemon wedges (optional for serving)
Instructions
Trim any excess fat or silver skin from the pork tenderloin and pat it dry with paper towels.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, paprika, salt, and black pepper to create the marinade.
Place the pork tenderloin in a resealable plastic bag or shallow dish. Pour the marinade over the tenderloin, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or up to overnight for maximum flavor.
Preheat your oven to 400°F (200°C).
Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon of olive oil if needed to prevent sticking.
Remove the pork tenderloin from the marinade, letting any excess drip off, and sear it in the hot skillet for 2-3 minutes per side, until nicely browned.
Transfer the skillet to the preheated oven and roast the pork tenderloin for 15-20 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium, as measured with a meat thermometer.
Once cooked, remove the skillet from the oven and let the pork tenderloin rest for at least 5 minutes before slicing to allow the juices to redistribute.
Slice the pork tenderloin into 1/2-inch thick medallions and arrange them on a serving plate.
Garnish with fresh parsley and serve with lemon wedges on the side, if desired.
Nutrition Facts
Calories |
1038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 3912 mg | 170% | |
| Total Carbohydrate | 14.3 g | 5% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 2.7 g | ||
| Protein | 113.5 g | 227% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 98 mg | 8% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2398 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
