Grilled Greek Pork Tenderloin
Elevate your grilling game with this Grilled Greek Pork Tenderloin, a flavorful dish that brings Mediterranean magic straight to your table. This easy-to-make recipe transforms tender pork into a juicy, herb-infused centerpiece, thanks to a dynamic marinade packed with olive oil, fresh lemon juice, garlic, and aromatic spices like oregano, thyme, and rosemary. Perfectly charred on the grill and cooked to juicy perfection, this dish is ready in just 30 minutes of active time and delivers a burst of bright, zesty flavors. Optional toppings of creamy Greek yogurt and fresh parsley add a refreshing touch, making it a stunning dish suitable for weeknight dinners or outdoor barbecues. Pair with a crisp Greek salad, roasted veggies, or warm flatbread for an authentic Mediterranean feast that will have everyone reaching for seconds.
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Recipe Information
Ingredients
- 2 pieces pork tenderloin
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 3 pieces garlic cloves, minced
- 2 teaspoons oregano, dried
- 1 teaspoon thyme, dried
- 1 teaspoon rosemary, fresh, finely chopped
- 1/2 teaspoon crushed red pepper flakes
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 cup plain Greek yogurt (optional, for serving)
- 1/4 cup fresh parsley, chopped (optional, for garnish)
Instructions
Trim any silver skin from the pork tenderloins and pat them dry with paper towels.
In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, rosemary, crushed red pepper flakes, kosher salt, and black pepper to create the marinade.
Place the pork tenderloins in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it is fully coated. Seal the bag (or cover the dish) and refrigerate for at least 1 hour, preferably 3-4 hours, or overnight for maximum flavor.
Preheat your grill to medium-high heat (about 400°F/200°C). Lightly oil the grill grates to prevent sticking.
Remove the pork tenderloins from the marinade and discard the leftover marinade. Let the pork sit at room temperature for 10-15 minutes before grilling.
Place the pork tenderloins on the preheated grill. Grill for 18-20 minutes, turning every 4-5 minutes to ensure even cooking, until the internal temperature reaches 145°F (63°C) for medium. Use a meat thermometer for accuracy.
Once cooked, transfer the pork tenderloins to a cutting board. Let them rest for 5-10 minutes before slicing. Resting allows the juices to redistribute, ensuring tender, flavorful meat.
Slice the pork into medallions and serve warm. Optional: Top with a dollop of plain Greek yogurt and garnish with fresh parsley for added flavor and freshness.
Serve with a Greek salad, roasted vegetables, or flatbread for a complete Mediterranean-inspired meal.
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 34% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 1029 mg | 45% | |
| Total Carbohydrate | 6.4 g | 2% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 2.0 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 107 mg | 8% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 1276 mg | 27% | |
*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.
