Sunday, October 12, 2008

Greek Pork Tenderloin

The Marinade Ingredients

Mix it up

Don't forget some wine for you

Served with green beans and baby potatoes


  • pork tenderloin, I buy the 2 packs at the wholesale club

  • 1 cup white wine, I usually buy Pinot Grigio, but even cheap cooking wine tastes great, just omit salt if you use it

  • 1/2 cup olive oil

  • 4-5 cloves garlic, smashed

  • 1/4 tsp oregano

  • 1 small lemon juiced

  • 2 bay leaves

  • pinch of sea salt

  • pepper


  1. Mix everything in a big bowl, marinade tenderloin overnight, or at least 5-6 hours in fridge

  2. Cook on 325, for 45 -65 minutes or until thermometer reaches 155 or juices run clear, pork can be slightly pink in the middle, according to the new guidelines

  3. serve with your favorite sides

Note: this is also the marinade for pork souvlaki that I use, but I do not have use of a grill this week

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