Grecian Pork Tenderloin Recipes

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MARINATED GREEK PORK TENDERLOIN



Marinated Greek Pork Tenderloin image

Greek Pork Tenderloin marinated with the Mediterranean flavors of olive oil, lemon, oregano, and loads of garlic, then topped with a finishing sauce after it's grilled. This dish is phenomenally delicious. Recipe can be doubled. If roasting in oven, use a large cast iron or ovenproof skillet to hold 2 tenderloins.

Provided by Natalie Gregory

Categories     Main Course

Time 30m

Number Of Ingredients 10

1 1/2 pound pork tenderloin
1/2 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons lemon juice
4 garlic cloves (minced)
2 teaspoons kosher salt
2 teaspoons oregano
1 teaspoon garlic powder
3/4 teaspoon pepper
1/4 teaspoon crushed red pepper

Steps:

  • Combine marinade ingredients in a 2 cup measure and whisk until combined. I use a fork to whisk it together.
  • Place tenderloin in a zip top bag. Pour 1/2 of marinade over pork. The remaining marinade will be our finishing sauce.
  • Remove all the air in the bag and close. Swish it around so the marinade covers the tenderloin. Marinade for at least 1 hour, 2 - 3 hours is better, and 4 hours is perfect. Don't let it go for more than overnight or it will start to get mushy.
  • Remove tenderloin from the fridge and let sit at room temperature while grill is heating.
  • Preheat the grill to medium high heat.
  • Remove tenderloin from bag allowing excess marinade to drip off. Discard marinade.
  • Grill over direct heat for 15 - 20 minutes, covered, turning once halfway through. The temp should be at least 137 degrees and not more than 140 degrees. It will continue to cook as it rests and a slight pink interior is desired.
  • Transfer pork to a cutting board and let rest 5 minutes before slicing. Spoon any sauce from pan over pork. Serve.
  • Let rest for 5 minutes on a cutting board. Slice and drizzle with reserved marinade. Enjoy.
  • When ready to roast, set one oven rack on top position of oven and one rack on the bottom (lowest) position of oven.
  • Preheat oven 425 degrees.
  • Use a large cast iron skillet or other ovenproof skillet. Place tenderloin in skillet.
  • Roast on bottom rack for 10 minutes. Remove skillet from oven and flip over tenderloin.
  • Place skillet back onto bottom rack for another 10 minutes.
  • Remove skillet from oven and check the temperature by placing a meat thermometer into thickest part of loin. It should read 137* - 140 degrees. If not, place back in the oven for a few minutes.
  • Transfer pork to a cutting board and let rest 5 minutes before slicing. Spoon any sauce from pan over pork. Serve.

GREEK PORK TENDERLOIN WITH ISRAELI COUSCOUS



Greek Pork Tenderloin with Israeli Couscous image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 teaspoon ground allspice
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 large pork tenderloin (about 1 1/4 pounds), trimmed
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 cup Israeli couscous
1/4 cup crumbled feta cheese
2 Persian cucumbers, halved and thinly sliced
1/4 cup chopped fresh dill and/or parsley
3 tablespoons chopped sun-dried tomatoes (not oil-packed)
Juice of 1/2 lemon, plus wedges for serving

Steps:

  • Preheat the oven to 375 degrees F. Combine the allspice, oregano and garlic powder in a bowl. Pierce the pork all over with a fork. Season with 1/2 teaspoon salt and a few grinds of pepper; rub with the spice mixture.
  • Heat 1 tablespoon olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the pork and cook, turning, until browned all over, about 5 minutes. Transfer the skillet to the oven. Cook until a thermometer inserted into the center of the pork registers 145 degrees F, about 20 minutes. Transfer to a cutting board and let rest 5 minutes.
  • Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the couscous and cook, stirring, until toasted, 5 minutes. Add 1 3/4 cups water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, then reduce the heat to low; cover and cook until the liquid is absorbed, about 15 minutes.
  • Fluff the couscous with a fork; let cool. Add the feta, cucumbers, herbs, sun-dried tomatoes, lemon juice and the remaining 1 tablespoon olive oil; toss. Season with salt and pepper. Serve with the pork and lemon wedges.

Nutrition Facts : Calories 454 calorie, Fat 18 grams, SaturatedFat 5 grams, Cholesterol 87 milligrams, Sodium 571 milligrams, Carbohydrate 36 grams, Fiber 4 grams, Protein 35 grams

PORK TENDERLOIN MARINATED IN GARLIC, LEMON AND OREGANO WITH GREEK SALAD



Pork Tenderloin Marinated in Garlic, Lemon and Oregano with Greek Salad image

Provided by Bobby Flay

Time 1h50m

Yield 4 servings

Number Of Ingredients 18

4 cloves garlic, chopped
1 lemon, zested and juiced
2 tablespoons chopped oregano leaves, plus more for garnish
1/2 cup canola oil
1 1/2 pounds pork tenderloin
Salt and freshly ground black pepper
1 head radicchio, cut into quarters
2 beefsteak tomatoes, cut into wedges
1/4 cup red wine vinegar
1 heaping tablespoon Dijon mustard
1 tablespoon anchovy paste
Honey
1/2 cup extra-virgin olive oil
2 cups baby arugula
1 English cucumber, cut into big hunks
1 cup pitted kalamata olives
1 tablespoon capers
1/4 pound Greek feta, crumbled

Steps:

  • Combine the garlic, zest, juice, oregano and oil in blender and blend until smooth. Put the pork in a baking dish, add the marinade and turn to coat. Cover and refrigerate for at least 1 hour and up to 4 hours.
  • Heat a grill to high. Remove the pork from marinade and season with salt and pepper, to taste. Grill until golden brown on all sides and cooked to medium doneness. Brush the radicchio and tomatoes with oil and grill until lightly charred. Remove the pork from the grill to a cutting board and loosely tent with foil. Let rest 10 minutes before slicing. Remove the radicchio and tomatoes from grill and set aside to cool slightly.
  • Whisk together vinegar, mustard, anchovy paste and a touch of honey in a medium bowl. Slowly whisk in the olive oil until emulsified. Add the radicchio, tomatoes, arugula, cucumber, olives, and capers and toss to combine. Transfer to a platter and top with feta and pork slices. Garnish with fresh oregano and serve.

GRECIAN PORK TENDERLOIN



Grecian Pork Tenderloin image

Make and share this Grecian Pork Tenderloin recipe from Food.com.

Provided by Lavender Lynn

Categories     Pork

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

1 1/2 cups lime juice, fresh
3/4 cup olive oil
6 garlic cloves, sliced
2 teaspoons salt
6 tablespoons dried oregano
2 (1 lb) pork tenderloin

Steps:

  • Place lime juice, olive oil, garlic, salt, and oregano in a large resealable plastic bag.
  • Shake sealed bag until ingredients are well mixed.
  • Taste the marinade for tartness.
  • If too tart, add a little more oil.
  • Not enough zing, add more lime.
  • The garlic and salt flavors should also be up front, yet not overpowering.
  • Place the tenderloins in the bag, seal, and turn to coat.
  • Marinate in the refrigerator for 2 to 5 hours.
  • Preheat grill for medium heat.
  • Lightly oil the grill grate, and discard marinade.
  • Grill tenderloins for 20 to 30 minutes, turning once, or to desired doneness.

Nutrition Facts : Calories 447.8, Fat 32.5, SaturatedFat 5.6, Cholesterol 98.4, Sodium 856.9, Carbohydrate 8.2, Fiber 1.6, Sugar 1.2, Protein 32

GREEK PORK TENDERLOIN MEDALLIONS



Greek Pork Tenderloin Medallions image

I found this one on the internet. It is very close to the Pork Medallions I order in my favorite Greek Restaurant.

Provided by TXOLDHAM

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon fresh oregano, chopped or 1/2 teaspoon oregano, dried
1 garlic clove, minced
1 lb pork tenderloin
1 cup chicken broth
1 tablespoon lemon peel, grated
1 tablespoon fresh lemon juice
1 tablespoon capers, rinsed (optional)
2 teaspoons cornstarch
1 tablespoon olive oil

Steps:

  • Combine broth, peel, lemon juice, oregano, capers, cornstarch and garlic. Set aside.
  • Cut pork tenderloin into 1-inch slices. Season with salt and pepper.
  • In a large nonstick skillet heat oil over medium-high heat. Cook pork half at a time for 1-2 minutes per side or until browned. Transfer to a platter.
  • Reduce heat to medium. Stir chicken broth mixture; add to skillet. Cook and stir for 1 minute. Return pork and accumulated juices to skillet. Cook for 2-3 minutes or until juices run clear (160F.), turning once. Spoon sauce over pork to serve.

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