This Greek Pork Tenderloin is infused with bold, fresh flavors from a delicious homemade marinade. It comes together in minutes and makes for a juicy, flavorful meal that’s perfect for grilling season.
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Why You’ll Love This Tenderloin Pork Marinade
If you’re anything like me, you love a dinner that’s packed with flavor but doesn’t take a ton of effort. That’s exactly what this Greek pork marinade delivers! With just a handful of simple ingredients, you can transform plain pork tenderloin into something bold, juicy, and irresistible. The bright citrus, savory garlic, and aromatic Greek herbs come together in a way that makes every bite delicious — perfect for grilling season or even a quick weeknight meal.
And the best part? This marinade isn’t just for pork! It works beautifully on chicken, shrimp, or veggies, making it a versatile recipe to keep in your back pocket. Plus, you can mix it up ahead of time, making dinner prep even easier. It’s the kind of recipe that you’ll make once and then wonder how you ever grilled without it. Here’s why this marinade for souvlaki pork is a total game-changer:
- Minimal effort, big flavor
- Bold, zesty Greek flavors
- Keeps pork extra juicy
- Works great on chicken, shrimp, or veggies
- Great for make-ahead meals
Ingredient Information And Substitutions
- Pork tenderloin- This recipe is written for pork tenderloin, but you can swap in pork chops or even chicken.
- Olive oil- It helps the marinade coat the meat evenly. Avocado oil is a great substitute.
- Lemon juice- Adds brightness and helps tenderize the meat. Fresh is best.
- Greek seasoning- A blend of oregano, basil, garlic, and other herbs. Use homemade or store-bought.
- Garlic salt- Enhances flavor, but you can use regular salt and fresh garlic instead.
- Black pepper- Adds a hint of spice. Adjust to taste.
How To Make Greek Pork
Step 1- Whisk the marinade and marinate the pork.
Grab a large bowl and whisk together the olive oil, lemon juice, Greek seasoning, garlic salt, and black pepper.
Pop the pork tenderloin into a sealable bag or shallow dish, making sure it’s fully coated in that flavorful marinade. Let it chill in the fridge for at least an hour (or overnight for maximum flavor).
Step 2- Grill the pork.
Take the pork out of the fridge about 10-15 minutes before cooking. Preheat your grill to medium-high and grease the grates so nothing sticks.
Toss the pork on the grill and cook, turning every so often, until the internal temp hits just under 145 degrees F. You want that juicy, tender goodness!
Move the pork to a clean plate and let it rest for 5-10 minutes — this keeps all those delicious juices inside. Slice against the grain and enjoy.
Frequently Asked Questions
While it’s safe to marinate pork in the refrigerator for 3-5 days, the texture can get mushy. For the best results, marinate it for at least 1 hour and up to 24 hours.
Pork loin is larger, thicker, and has a fat cap, making it great for roasting. Pork tenderloin is smaller, leaner, and one of the most tender cuts. It cooks faster and is usually pricier. Since they have different textures and cook times, they can’t be swapped in recipes.
Pork is perfectly cooked at 145 degrees F, even with a little pink in the center. Just be sure to let it rest before slicing to lock in those juices.
Tips for Making Marinade For Pork Tenderloin
- Use fresh lemon juice and garlic to give the best flavor. Bottled juice just won’t cut it!
- Know your grill. Keep an eye on the hot spots on your grill to help it cook evenly.
- Avoid overcooking to keep it juicy! Use a meat thermometer and pull it off the grill just before 145 degrees F in the thickest part of the meat.
- Cutting too soon lets the juices run out — let it rest for 5 minutes before slicing!
- Slice against the grain. This makes the meat more tender and easier to chew.
- Try it with other proteins. This marinade works great on chicken, shrimp, or even veggies!
- Ingredients to prep ahead- Whisk the marinade together and store it in the fridge until ready to use.
- Leftovers and storage- Store cooked pork in an airtight container in the fridge for 3-4 days. Freeze raw pork in the marinade or freeze cooked pork once cooled — either are good for 1-2 months.
What To Serve With Pork Tenderloin Marinade
This flavorful recipe is a standout main dish, but pairing it with the right sides takes it to the next level! I love serving it with fresh, vibrant sides that complement those bright Mediterranean flavors. Whether you're going for something light and refreshing or a heartier option, here are a few great recipes to round out and complete this meal:
- Pesto Tortellini Salad
- Crunchy Red Cabbage Salad
- Grilled Peach and Burrata Salad
- Roasted Beet Salad with Feta and Dill
Other Pork Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Greek Pork Tenderloin
Equipment
Ingredients
- 1 pound pork tenderloin
- ¼ cup olive oil
- 2-3 Tablespoons lemon juice
- 2 teaspoons greek seasoning (I use McCormack Organic)
- 1 teaspoon garlic salt
- ¼ teaspoon ground black pepper,
- Cooking spray
Instructions
- In a large bowl, whisk oil, lemon juice, Greek seasoning, garlic salt and black pepper until well combined.
- Submerge pork tenderloin in marinade and refrigerate until you're ready to cook (or freeze).
- When you're ready to cook, remove pork from the refrigerator. Spray grill with cooking spray and preheat to medium high.
- Place pork tenderloin on grill turning periodically. Discard leftover marinade.
- Cook until it reaches an internal temperature of just before 145 degrees, around 15 minutes depending on thickness.
- Remove from heat to a clean plate and rest for 5 minutes. Carve and serve.
Video
Notes
- Use fresh lemon juice and garlic to give the best flavor. Bottled juice just won’t cut it!
- Know your grill. Keep an eye on the hot spots on your grill to help it cook evenly.
- Avoid overcooking to keep it juicy! Use a meat thermometer and pull it off the grill just before 145 degrees F in the thickest part of the meat.
- Cutting too soon lets the juices run out — let it rest for 5 minutes before slicing!
- Slice against the grain. This makes the meat more tender and easier to chew.
- Try it with other proteins. This marinade works great on chicken, shrimp, or even veggies!
- Ingredients to prep ahead- Whisk the marinade together and store it in the fridge until ready to use.
- Leftovers and storage- Store cooked pork in an airtight container in the fridge for 3-4 days. Freeze raw pork in the marinade or freeze cooked pork once cooled — either are good for 1-2 months.
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