Grecian Pork Tenderloin

Perfectly grilled to perfection by my Brother Ray. I did cut the oil and lime juice down to 1/4 of what is called for. Kept the garlic, oregano and pork the same. Salt 1/2 the amount. Marinaded for 2 hours brought to room temperature for 1 hour then grilled. Made for ZWT 6 Thanks for the good eats!

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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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Another winner from LL. What a wonderful pork dish. We enjoyed this quick and easy to make dish very much. The pork was tender, juicy and oh so flavorful. I made exactly as written, didn't change a thing. I served this tender, tasty pork with lemon glazed sweet potatoes and brussel sprouts. Thanks so much for sharing Lynn.

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Made for 1-2-3 Hit Wonders 2008 Tag. Excellent marinade. I used this on boneless baby back ribs and they were so juicy and tender! Thanks for posting this LavendarLynn! Update 10/6/08 - Leftovers of this (if you happen to have some - I made extra) are great in flatbreads as gyros! Yummy!

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This was very good. We marinated a huge pork loin, cut into 2 2lb. pound pork loins, intending to grill the first one whole, but ended up slicing it into steaks just before grilling to speed things up. We had let it marinate overnight, and it was very good. The next night, we seared the remaining loin in a cast iron skillet, added water to the pan, covered with foil, and finished in the oven. My husband put this in the oven before I got home and he decided the marinade was too good to waste and poured it in with the water. NOT a good plan! The lime flavor was quite strong, even in the meat, and of course the pan juices were NOT usable to thicken for gravy or anything because it was just too tart! The grilled steaks from the first night were definitely better! I would love to try this marinade on chicken breasts to serve on a salad with some feta cheese!

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This was simple enough to throw together before work in the morning and resulted in a tasty meal. Served with "Panzanella Salad (From Nordstrom's Entertaining at Home)", "Greek Seasoned Baked Potatoes" and "Common Grill Peach, Blueberry and Blackberry Cobbler". The only change I made was to use a 2 lbs sirloin roast; which required longer marination and cooking....it was fabulous! (Made for I Recommend Tag)

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I made this for ZWT4. It was easy and delicious. I used a pork chop and marinated for 30 minutes. Chop was tender and moist. Grilled on my stove top grill as it was raining outside......AGAIN. Made for ZWT4 for team CHIC CHEFS

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