For a quick and satisfying weeknight meal, nothing beats the ease of grilling a lean protein and serving it with a simple green salad and or a flavorful potato salad on the side. Pork tenderloin is a good candidate for this. All it really needs is a couple of hours in a flavorful marinate to tenderize the meat and to enhance its flavor and then just a few minutes on the grill. The components of this marinade are the “trinity” of Greek seasonings: lemon, garlic and oregano. How can you go wrong with this familiar combination?
While the tenderloin was on the grill, I was tempted to make a quick, Greek peasant salad, but I decided instead on a small, last minute diversion and put together a delicious, mayo-free potato salad. Simple ingredients, bold flavors and a super-easy dish that is perfect for a family meal and your next back yard BBQ!
Grilled Pork Tenderloin with Greek flavors
- 1 med. lemon (the zest and the juice)
- 5 med. garlic cloves, minced
- 1 TBSP. dry Greek oregano
- ½ cup olive oil
- 1½ lbs. pork tenderloin (two pieces)
- 1 tsp. sea salt
- ½ tsp. freshly ground black pepper
- In a small blender, combine the lemon zest, juice, garlic, oregano and olive oil. Blend until smooth. Put the pork in a re-sealable plastic bag, add the marinade and turn to coat. Refrigerate the meat for 2 hours and up to 4 hours.
- Take the tenderloin out of the fridge and let it sit at room temperature for half an hour. Remove it from the marinade and season with salt and pepper.
- Heat a grill to high. Grill the tenderloin until golden brown on all sides, making sure not to overcook. The internal temperature should be 140°F to 145° F in the thickest part of the meat. Transfer the pork to a cutting board and cover it loosely with foil. Let it rest for 10 minutes before slicing.
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