Grecian Pork Tenderloin

pork tenderloin sliced on a plate with rice

5 from 11 votes

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.

Prep Time2 10

Cook Time30

Course: Main Dish

Cuisine: Greek

Keyword: grilling, gyro, marinade, pork

Servings: people

Calories: 414kcal

Author: Sally Humeniuk

Equipment

Citrus juicer or press
Gallon refrigerator ziploc bag for marinating tenderloins
Gas or charcoal grill, or can be cooked in the oven

Ingredients

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.

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