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pork tenderloin sliced on a plate with rice
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5 from 2 votes

Grecian Pork Tenderloin

A simple marinade makes for one of the most tender, flavorful pork tenderloins ever. Cook on the grill or in the oven, this recipe is fabulous as a main dish with rice or potatoes but this is also an excellent meat sliced thin with Gyro fixings. You can also use this marinade for chicken, substituting the lime with lemon juice.
Prep Time2 hrs 10 mins
Cook Time30 mins
Course: Main Dish
Cuisine: Greek
Keyword: grilling, gyro, marinade, pork
Servings: 6 people
Calories: 414kcal
Author: Sally Humeniuk


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


  • 3/4 cup fresh lime juice About 4 limes
  • 2/3 cup olive oil
  • 6 cloves garlic, smashed and sliced
  • 2 tsp sea salt
  • 3 tbsp dried oregano
  • 2 pork tenderloins (1 pound each)


  • Place lime juice, olive oil, garlic, salt, and oregano in a large resealable plastic bag. Massage ingredients together a bit to mix.
  • Place the tenderloins in the bag, seal, and turn to coat. Marinate in the refrigerator at least 2 hours and up to 5 hours.
  • Preheat a gas grill to medium heat or heat roughly 75 charcoal briquets, leaving some room on 1/3 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 350F 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, covered. 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. I find that once an instant-read thermometer reads 140F degrees.
  • Remove the tenderloins and tent under aluminum foil for about 3 minutes. Slice as desired and serve immediately.

For cooking tenderloin in the oven

  • Preheat oven to 350F degrees. Place tenderloins individually in aluminum foil, wrapping loosely. Bake on center rake until internal temperature registers 145F degrees. Remove from oven and enclose foil over tenderloins to rest for 3 minutes. Slice as desired 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


  1. This recipe can be made with chicken rather than pork. Substitute lemon juice rather than the lime and do not marinate the chicken for longer than about 4 hours. Definitely not overnight as the citrus will break down the chicken too much and you'll just have a mushy mess on your hands.
  2. I highly recommend trying this sometime as a Gyro meal. Great for serving to guests, I've made this as an easy and stress-free party dinner. Easily doubled and all the Gyro ingredients I mention can be prepared the night before.


Calories: 414kcal | Carbohydrates: 5g | Protein: 36g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 109mg | Sodium: 866mg | Potassium: 749mg | Fiber: 1g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 10mg | Calcium: 58mg | Iron: 2.8mg