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    You are in: Home / Greek / Grecian Pork Tenderloin Recipe
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    Grecian Pork Tenderloin

    Grecian Pork Tenderloin. Photo by Elmotoo

    1/8 Photos of Grecian Pork Tenderloin

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Lavender Lynn's Note:

    This recipe is from All Recipes. It is a greek meat dish posted for ZWT4

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    Units: US | Metric


    1. 1
      Place lime juice, olive oil, garlic, salt, and oregano in a large resealable plastic bag.
    2. 2
      Shake sealed bag until ingredients are well mixed.
    3. 3
      Taste the marinade for tartness.
    4. 4
      If too tart, add a little more oil.
    5. 5
      Not enough zing, add more lime.
    6. 6
      The garlic and salt flavors should also be up front, yet not overpowering.
    7. 7
      Place the tenderloins in the bag, seal, and turn to coat.
    8. 8
      Marinate in the refrigerator for 2 to 5 hours.
    9. 9
      Preheat grill for medium heat.
    10. 10
      Lightly oil the grill grate, and discard marinade.
    11. 11
      Grill tenderloins for 20 to 30 minutes, turning once, or to desired doneness.

    Ratings & Reviews:

    • on July 24, 2013


      OMG, OH WOW, OH YEAH! This is fabulous! Absolutely delicious without a long list of ingredients. I grilled the pork to perfection tonight (HOORAH for me!) and we all loved it so much! Made for ZWT9, Mike & the Appliance Killers!

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    • on June 16, 2010


      This was a nice way to prepare pork tenderloin. I found the quantities for the marinade more than I needed so I use about 3/4 cup of juice and 1/3 cup of oil and marinated it in my Food Savor marintating tray. My loin was about 1 1/2 lbs. it was a wide short piece so I cut it in half to allow more contact with the marinade. I used 1/2 lime and 1/2 fresh grapefruit juice. Our weather wasn't cooperating with grilling so I seared the loin in my cast iron frying pan then put it in the oven and roasted at 350 degrees. I basted it during the cooking with some of the left over marinade, I removed as much of oil as I could from the marinade before using. After removing the meat from the pan, which had lots of nice brown crustys, I reduced added the rest of the defatted marinade and reduced it down, it was extremly tangy so I whisked in about a half cup of heavy cream this made for a lovely tangy gravy. Thanks Lynn for sharing! Made for ZWT 6 for the Unrulies Under the Influence

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    • on September 19, 2013


      Nice Mediterranean flavor in this. I made 1/8 of the marinade for that amount of meat (except the lime - I used lemon and used 1/4 of what the recipe called for).

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    Read All Reviews (10)


    Nutritional Facts for Grecian Pork Tenderloin

    Serving Size: 1 (246 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 447.8
    Calories from Fat 292
    Total Fat 32.5 g
    Saturated Fat 5.5 g
    Cholesterol 98.3 mg
    Sodium 856.8 mg
    Total Carbohydrate 8.1 g
    Dietary Fiber 1.5 g
    Sugars 1.1 g
    Protein 31.9 g

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