Pork Tenderloin cooks fairly quickly, medium on the grill, 425 in the oven in a temp-save skillet or cast iron pan.
“fairly quickly” = around 20-25 minutes, with 10 minute rest time.
The middle should be just a little pink.

Greek Pork Tenderloin

Print Recipe

Course Main Course

Cuisine Greek

Ingredients

1.5 lb Pork Tenderloin

Marinade

1/2 cup EVOO
2 tbsp red wine vinegar
2 tbsp lemon juice
4 crushed garlic cloves, minced
2 tsp salt
2 tsp dried oregano Greek is best
1 tsp garlic powder
3/4 tsp ground black pepper
1/4 tsp red pepper flakes

Instructions

Whisk together all the marinade ingredients.
Place the tenderloin in a zippy bag with the marinade.
Squish it around for a minute, then refrigerate for a minimum of 1 hour, 3-4 is ideal. Overnight might turn this mushy.
Remove pork from the bag, shake off any excess, and let rest at room temp while the oven preheats to 425F (this works even better on a grill).
Place the pork in a cast iron or similar ovenproof skillet, with the used marinade.
Bottom rack for 10 minutes. Flip and cook another 10 minutes.
Check IT at the thickest part, we want 137-140F. Continue cooking 1-2 minutes per side until desired temp reached.
Broil on the top rack for 1-2 mins to finish.
Transfer to cutting board, and let rest 10 minutes before cutting.
Spoon any leftover sauce from the pan over the pork, and/or potatoes you might be making to go with the pork. The sauce will be very flavourful, so taste it first so you don't overdo it.

Crispy taters!

Boil 2 lbs small potatoes (around 2-3″ diameter) until fork tender. You can also use larger potatoes, and cut them so they are at least 2″ at the thinnest part.
Remove from water, and let cool to room temp.
Cut in half, pan fry flattest side-down in 1/4″ oil/butter/ghee that’s at 350F – 375F
After one side is golden brown and crispy, flip them over, and keep frying.

After 1 minute add some lemon juice, oregano, salt, pepper to taste and keep frying, (2 tbsp lemon, 1/2 tsp oregano, salt, 1/4 tsp pepper).
OR
just serve the super cripsy taters as they are
OR
finish, plate, squeeze some fresh lemon, add a spinkle of EVOO, oregano, salt & pepper, and some parsely on top to garnish.