Grecian Pork Tenderloin

Grecian pork tenderloin is an easy, flavorful dinner that works for both busy weeknights and casual entertaining. The pork tenderloins marinate in lime juice, olive oil, garlic, and oregano, then cook quickly on the grill or in the oven. Serve with simple sides and vegetables, or turn it into a gyro-style meal with fresh toppings when you’re feeding a crowd.

Why You’ll Love Grecian Pork Tenderloin-

• Bright Mediterranean flavor
  Lime juice, garlic, olive oil, and oregano give the pork fresh, Grecian-style flavor.

• Simple ingredients
  This recipe uses pantry staples and fresh citrus for big results.

• Juicy, tender pork
  A short marinade adds flavor without breaking down the meat.

• Grill or oven friendly
  Make this pork tenderloin on the grill or roast it in the oven year-round.

• Great for gyros or dinner plates
  Slice it thin for gyros or serve it with simple sides.

• Easy for entertaining
  This recipe scales well and works for mixed-diet meals.

I’ve made this Grecian Pork Tenderloins for years now and it’s become such a favorite that it’s time I share it with you. I love how versatile this recipe is, so let’s talk about that and then I’ll run through the steps for you. A great thing about this recipe is you can start the tenderloins in the marinade early and then after a day of work or a busy day you just place the meat on a grill or in the oven for about 30 minutes and you have the most tender, impressive meat around. As for accompaniments, the sky’s the limit but I love to serve it with some lemon rice, naan or flour tortillas, and fresh veggies and feta for a perfect Gyro-like meal. This method is especially great when serving a crowd (my family and neighbors can attest- they’ve all had it at least once). If you prefer chicken, replace the pork with chicken breasts and replace the lime in the marinade for lemons. Again, a delicious and easy meal.

How to make Grecian Pork Tenderloin-

The marinade is a combination of fresh squeezed lime juice, olive oil, salt, dried oregano, and a good amount of fresh garlic.

Place 2 1-pound tenderloins in a gallon-size ziplock bag with the marinade and massage to coat the meat. Then refrigerate for at least two hours, turning occasionally, up to four or five hours.

If using a charcoal grill to cook these tenderloins, I like to leave at least 1/3 of the grill free of charcoals so I can move the meat over if they’re browning too fast. Heat a gas grill to medium heat or heat an oven to 350F degrees. The flavors from grilling are fabulous but truly you’ll get a wonderful finish in the oven as well. (Pictures shown above for a double recipe)

I check the tenderloins every 5 or 10 minutes at first to make sure they’re not getting burnt on the outside, then after about 25 minutes total grill time I start checking the internal temperature. The internal temperature should be around 145F degrees. This ensures the tenderloin is juicy, tender, and barely pink- perfect, in other words. Then remove from heat and tent with foil while you set out plates, side dishes, whatever. The pork only needs to rest for 3-4 minutes, then slice as thin as you like and serve immediately.

If you like the Gyro idea, here is what I serve with the tenderloins: Cooked rice, charred flour tortillas, sliced or diced tomatoes, onions, jalapeños, mint leaves, lime wedges, tzatziki sauce or plain Greek yogurt, kalamata olives, and feta cheese. Seriously friends, this is one perfect dinner party with such a small amount of effort. But however you serve the Grecian Pork Tenderloins, I’m confident you’ll be making the recipe again and again. And remember to try it with chicken, too!

Before You Begin

Instant-Read Thermometer

An instant-read thermometer removes the guesswork when cooking pork tenderloin. Tenderloins cook quickly, especially after marinating. Remove the pork at 145℉ to keep it juicy and tender. Overcooking will make it dry and tough.

Pork Tenderloins

Most packages contain two 1-pound pork tenderloins. Look for natural tenderloins without added solutions. Do not confuse pork tenderloin with pork loin. Tenderloin is a long, thin cut of meat and much smaller than a pork loin.

Limes

Choose limes with smooth, thin skins for the most juice. You will need about 7 medium limes for this recipe.

Olive Oil

Both extra-virgin and light olive oil work well here. Use what you have on hand.

Cooking for Vegan or Vegetarian Guests

If serving this pork with gyro-style toppings, add falafel for vegetarian or vegan guests. Everyone can enjoy the same fixings and build their own meal. Store-bought mixes work well, and Trader Joe’s falafel mix is a favorite.

Serving Suggestions

• Grecian-style gyros
  Slice the pork thin and serve in warm tortillas or pitas with tzatziki, feta, olives, and fresh vegetables.

• Simple Mediterranean dinner
  Serve with lemon rice or roasted potatoes and a Greek salad.

• Mediterranean bowls
  Add sliced pork to rice or quinoa bowls with vegetables and feta.

• Build-your-own spread
  Serve with gyro toppings and falafel so everyone can customize their meal.

This Grecian Pork Tenderloin is one of those recipes that feels special without being complicated. With its bright lime marinade, garlic, and oregano, it delivers bold Mediterranean flavor whether you grill it or roast it in the oven. Serve it simply for a weeknight dinner or lay out all the fixings for a build-your-own gyro night—either way, it’s a reliable, flavorful dish that always brings everyone to the table.

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5 from 11 votes

Grecian Pork Tenderloin

Grecian pork tenderloin is marinated in lime juice, olive oil, garlic, and oregano, then grilled or oven-roasted until tender. Serve it as a simple main dish or slice it thin for gyros and bowls.

Course Main Dish

Cuisine Greek

Keyword grilling, gyro, marinade, pork

Prep Time 2 hours hours 10 minutes minutes

Cook Time 30 minutes minutes

Servings 6 people

Calories 414

Author Sally Humeniuk

Cook ModePrevent your screen from going dark

Ingredients 

1x2x3x

• ¾ cup fresh lime juice About 7 limes
• ⅔ cup olive oil
• 6 cloves garlic smashed and sliced
• 2 tsp sea salt
• 3 Tbsp dried oregano
• 2 pork tenderloins (about 1 pound each)

Instructions

• Place lime juice, olive oil, garlic, salt, and oregano in a large resealable plastic bag. Massage ingredients together a bit to mix.
  ¾ cup fresh lime juice, ⅔ cup olive oil, 6 cloves garlic, 2 tsp sea salt, 3 Tbsp dried oregano
• Place tenderloins in the bag, seal, and turn to coat. Marinate in this mixture in the fridge at least 2 hours (my standard) and up to 5 hours. Not recommended for longer than this as the acid from the limes will start to break down the pork.
  2 pork tenderloins

Grilling instructions-

• Preheat a gas grill to medium heat or heat roughly 75 charcoal briquets, leaving some room on ⅓ of the grill for indirect heat. Wait until briquets are white on the outside and glowing inside (about 30 minutes, depending on your grill).
• If cooking in the oven, preheat to 400℉ degrees, placing rack at the center position.
• Once ready to grill the tenderloins, discard the marinade. Place tenderloins on the grill for 20 to 30 minutes, with lid closed. Check on the tenderloins every 5 to 10 minutes to ensure it doesn't burn (for charcoal grilling especially). Move tenderloins for indirect heat if browning too quickly.
• Remove the tenderloins once the internal temp reads 140℉-145℉ and tent under aluminum foil for about 3 minutes. Slice as desired and serve immediately.

Oven roasted instructions-

• Preheat oven to 400℉ degrees. Line a rimmed baking sheet with aluminum foil and place a large cooling rack on the baking sheet over the foil. While oven is preheating, you may sear the meat in a large pan with oil on the stove. This isn't necessary but recommended for extra flavor. Place the tenderloins in the preheated oven on the rack/baking sheet and on center rack and bake until internal temperature registers 145F-150℉ degrees, about 25 minutes (I start checking it around 20 minutes). Remove from oven and tent foil over tenderloins to rest for about 3 minutes. Slice with a sharp knife and serve immediately.

If making to serve as a Gyro meal:

• Ingredients for a great Grecian Gyro-type meal-

  -Small flour tortillas, heated or charred

  -Kalamata olives, halved

  -Feta cheese, crumbled

  -Chopped or sliced vegetables like onions, tomatoes, cucumbers, peppers

  -Tzatziki sauce, or other sour cream or Greek yogurt-based condiment (optional)

  -Lemon rice for serving on the side or in the Gyros

  -Thin-sliced fresh mint leaves

  -Lime wedges

  -If you have vegan or vegetarian guests, make some falafel for them and then they can eat right along with the meat eaters and enjoy all the fixings.

Equipment

Citrus juicer or press

Gallon refrigerator ziploc bag for marinating tenderloins

Gas or charcoal grill, or can be cooked in the oven

Notes

Notes & Tips

• Marinade timing matters
  Marinate the pork for at least 2 hours and no longer than 5 hours. The lime juice adds great flavor but can break down the meat if left too long.
• Use a thermometer for best results
  Pork tenderloin is perfectly cooked at 145℉. Remove from heat at this temperature, tent with foil, and let it rest for a few minutes before slicing.
• Slice against the grain
  For the most tender bites, slice the rested pork thinly and against the grain, especially if serving in gyros or wraps.
• Great for make-ahead meals
  The pork can be cooked ahead and refrigerated for up to 3 days. Reheat gently or enjoy cold, thinly sliced in bowls or wraps.
• Chicken substitution option
  This marinade also works well with chicken in place of pork tenderloin. Use fresh lemon juice instead of lime (about 3 large lemons), and marinate the chicken for up to 4 hours only. Avoid marinating overnight, as the citrus will break down the meat too much and affect the texture.
• Storing leftovers
  Store leftover pork tenderloin in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying it out, or enjoy it cold, thinly sliced in wraps or bowls.

Nutrition Facts

Grecian Pork Tenderloin

Amount Per Serving

Calories 414 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 5g31%

Cholesterol 109mg36%

Sodium 866mg38%

Potassium 749mg21%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 1g1%

Protein 36g72%

Vitamin A 60IU1%

Vitamin C 10mg12%

Calcium 58mg6%

Iron 2.8mg16%

* Percent Daily Values are based on a 2000 calorie diet.