Greek Pork Tenderloin
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.
Servings 4 servings
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.