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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.