Pork Tenderloin Marinated in Garlic, Lemon and Oreg

Name: Pork Tenderloin Marinated in Garlic, Lemon and Oregano with Greek Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cloves garlic, chopped; 1 lemon, zested and juiced; 2 tablespoons chopped oregano leaves, plus more for garnish; 1/2 cup canola oil; 1 1/2 pounds pork tenderloin; Salt and freshly ground black pepper; 1 head radicchio, cut into quarters; 2 beefsteak tomatoes, cut into wedges; 1/4 cup red wine vinegar; 1 heaping tablespoon Dijon mustard; 1 tablespoon anchovy paste; Honey; 1/2 cup extra-virgin olive oil; 2 cups baby arugula; 1 English cucumber, cut into big hunks; 1 cup pitted kalamata olives; 1 tablespoon capers; 1/4 pound Greek feta, crumbled

Servings: persons

4 cloves garlic, chopped
1 lemon, zested and juiced
2 tablespoons chopped oregano leaves, plus more for garnish
1/2 cup canola oil
1 1/2 pounds pork tenderloin
Salt and freshly ground black pepper
1 head radicchio, cut into quarters
2 beefsteak tomatoes, cut into wedges
1/4 cup red wine vinegar
1 heaping tablespoon Dijon mustard
1 tablespoon anchovy paste
Honey
1/2 cup extra-virgin olive oil
2 cups baby arugula
1 English cucumber, cut into big hunks
1 cup pitted kalamata olives
1 tablespoon capers
1/4 pound Greek feta, crumbled

1
Combine the garlic, zest, juice, oregano and oil in blender and blend until smooth.
2
Put the pork in a baking dish, add the marinade and turn to coat.
3
Cover and refrigerate for at least 1 hour and up to 4 hours.
4
Heat a grill to high.
5
Remove the pork from marinade and season with salt and pepper, to taste.
6
Grill until golden brown on all sides and cooked to medium doneness.
7
Brush the radicchio and tomatoes with oil and grill until lightly charred.
8
Remove the pork from the grill to a cutting board and loosely tent with foil.
9
Let rest 10 minutes before slicing.
10
Remove the radicchio and tomatoes from grill and set aside to cool slightly.
11
Whisk together vinegar, mustard, anchovy paste and a touch of honey in a medium bowl.
12
Slowly whisk in the olive oil until emulsified.
13
Add the radicchio, tomatoes, arugula, cucumber, olives, and capers and toss to combine.
14
Transfer to a platter and top with feta and pork slices.
15
Garnish with fresh oregano and serve.

1081

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 cloves garlic, chopped, 1 lemon, zested and juiced, 2 tablespoons chopped oregano leaves, plus more for garnish, 1/2 cup canola oil, and more.

Yes, Pork Tenderloin Marinated in Garlic, Lemon and Oregano with Greek Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pork Tenderloin Marinated in Garlic, Lemon and Oregano with Greek Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions