Once you try this Greek Pork Tenderloin marinade, you’ll be making it on repeat all summer. It whips up in minutes and gives your pork tenderloin (or any protein of choice!) the most fantastic flavor!
This recipe is part of my Dump it ’til it’s hot series of dump recipes. It’s all about making delicious food with minimal prep, no pre-cooking, the ability to freeze for a good make-ahead meal. And trust me when I say, easy never tasted so good!
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Other great grilled pork recipes include:
Greek Grilled Pork Tenderloin
I’m a definite fan of all the great pork tenderloin recipe out there. It’s a cut of meat that is pretty versatile in terms of options for flavoring. It cooks up quickly and easily in a variety of ways, but grilling pork tenderloin is definitely a favorite cooking option.
For this recipe, I wanted some delicious Greek-inspired flavors. The lemon juice adds a fantastic brightness. Greek seasoning was an inspired find and an herb blend I continue to find myself reaching for.Naturally, I had to get some garlic in there and garlic salt seemed like the perfect addition!
Tips for making Greek Pork Marinade
- I like to whisk the marinade ingredients together in a big bowl. Make sure you don’t use a metal bowl as the acid can react unfavorably with the metal.
- Be sure to spray the grill well with cooking spay to prevent sticking.
- I like to rest my pork tenderloin for 10-15 minutes on the counter before grilling (while the grill heats up).
- I also rest the pork for 5-10 minutes after grilling to allow the juices to redistribute before carving.
- Be sure to carve against the grain!
Can you marinate pork tenderloin too long?
Technically you can marinate it up to 5 days (provided that doesn’t put you past the use-by date). In my opinion, it’s best to marinate pork tenderloin from 1 hour – overnight if you’re not freezing it right away. Any longer could adversely affect the texture.
Is there a difference between pork loin and pork tenderloin?
Although they aren’t located too far from each other on the pig (both from different parts of the loin muscle). Pork loin is larger, wider and thicker than a pork tenderloin. It’s a lighter meat with a fat cap on top and has a mild flavor. It can be bought bone-in or boneless.
Pork tenderloin is long and skinny. It’s a more delicate muscle and is one of the more tender meat’s you’ll find. It’s also a bit darker and color and a bit pricier to purchase.
How do you keep pork tenderloin from drying out?
The marinade with be the first step in helping with keeping the pork tenderloin moist. The acid from the lemon juice really helps seal in the flavor!
But the big thing is, don’t over cook the meat! Use a meat thermometer.
What temperature do you cook pork tenderloin to?
Contrary to what many may believe, pork is best served and safe to consume at an internal temperature of 145 degrees. The meat will be a tiny bit pink in the middle, and that’s ok. And be sure to rest the meat so the juices don’t come spilling out- you want those to stay in the meat, not on your cutting board! Rant over 🙂
Can I freeze pork tenderloin?
Yes, either freeze it right after you place it in the marinade or freeze after cooking and cooling.
How long does pork tenderloin last?
Around 3-4 days covered in the refrigerator.
Greek Pork Tenderloin Marinade Ingredients
- Pork tenderloin
- Olive oil
- Lemon juice
- Greek seasoning
- Garlic salt
- Ground black pepper
How to cook pork tenderloin on the grill
- Whisk together all marinade ingredients until well combined.
- Submerge pork tenderloin the marinade in the refrigerator for at least and hour.
- Remove meat from the refrigerator 10-15 minutes prior to cooking.
- Grill until it reaches and internal temperature of just under 145 degrees.
- Remove meat to a clean plate and rest.
- Carve and serve immediately.
Greek Pork Tenderloin Marinade Recipe Upgrades
Although this is designed to be a dump-and-go recipe, here are a few “upgrades” you can make if you have a little extra time on your hands and don’t mind doing a small amount of extra work. You don’t have to do them to have a delicious meal, but they will make this recipe come out even more delicious:
- Chop up fresh parsley to garnish the pork tenderloin.
- Grill some lemon halves for serving.
What do I serve with Greek Grilled Pork Tenderloin?
A few great recipes to round out and complete this meal would be:
Helpful tools:
- Gallon freezer zipper bags
- Measuring spoons
- Measuring cups
- Chef’s knife
- Cutting board
- Whisk
- Mixing bowl
- Citrus reamer
- Grill tongs
- Meat thermometer
Once you try this Greek Pork Tenderloin marinade, you'll be making it on repeat all summer. It whips up in minutes and gives your pork tenderloin (or any protein of choice!) the most fantastic flavor!
- 1 pork tenderloin
- 1/4 cup olive oil
- 1 large lemon (the juice) or two small
- 2 teaspoons greek seasoning (I use McCormack Organic)
- 1 teaspoon garlic salt
- 1/4 teaspoon ground black pepper,
- Cooking spray
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In a large bowl, whisk oil, lemon juice, Greek seasoning, garlic salt and black pepper until well combined.
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Submerge pork tenderloin in marinade and refrigerate until you're ready to cook (or freeze).
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When you're ready to cook, remove pork from the refrigerator. Spray grill with cooking spray and preheat to medium high.
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Place pork tenderloin on grill turning periodically. Discard leftover marinade.
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Cook until it reaches an internal temperature of just before 145 degrees, around 15 minutes depending on thickness.
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Remove from heat to a clean plate and rest for 5-10 minutes. Carve and serve.
Now that you know how to make this Greek Pork Tenderloin Marinade recipe, be sure to share it and tag @thelifejolie on Instagram and Facebook. And be sure to pin it to save for later or bookmark it!
Check out other Dump It ‘Til It’s Hot posts:
- Dump recipes main page
- My introduction post
- Best tools for prepping dump recipes
- Tips for making dump dinners
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