This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

Grecian Pork Tenderloin

See how to make a zesty, Greek-inspired marinade for grilled pork tenderloin. See more

READY IN 2¾ hrs

Grecian Pork Tenderloin

Read Reviews (309)

"Lean and tender, pork tenderloins are perfect for the grill. This zesty marinade makes tenderloins even more tender than they already are." — Dave Nash

Ingredients Edit and Save

Watch video tips and tricks

Grecian Pork Tenderloin

Grilled Jerk Pork Tenderloin

Amazing Pork Tenderloin in the Slow Cooker

Crusted Pork Tenderloin

Burgundy Pork Tenderloin

Cocoa-Rubbed Pork Tenderloin with Cherry Sauce

Pork Tenderloin Diablo

Maple-Garlic Marinated Pork Tenderloin

Grilled Pork Tenderloin

Types of Cooking Oil

Garlic: Fresh Vs. Powdered

Types of Salt

Original recipe makes 6 servings Change Servings

1 1/2 cups fresh lime juice
3/4 cup olive oil
6 cloves garlic, sliced

2 teaspoons salt
6 tablespoons dried oregano
2 (1 pound) pork tenderloins

Check All Add to Shopping List

Directions

Place lime juice, olive oil, garlic, salt, and oregano in a large resealable plastic bag. Shake sealed bag until ingredients are well mixed. Taste the marinade for tartness. If too tart, add a little more oil. Not enough zing, add more lime. The garlic and salt flavors should also be up front, yet not overpowering. Place tenderloins in the bag, seal, and turn to coat. Marinate in the refrigerator for 2 to 5 hours.
Preheat grill for medium heat.
Lightly oil the grill grate, and discard marinade. Grill tenderloins for 20 to 30 minutes, turning once, or to desired doneness.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 2 hrs 45 mins

Footnotes

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
British English recipe for Greek Pork Fillets.
French recipe for Filets de porc a la grecque.
Australian recipe for Greek Pork Fillets.

ADVERTISE WITH US

I also halved the recipe, et it marinate overnight, cooked it in a 350 degree oven for about 45 mins. It was perfect -- so moist and tender. Plus, the leftovers make great Greek pita sandwiches with lettuce, tomatoes, olives, feta, red onion, pepperocini and greek dressing. Yum!

—MDORON5131

See full review »

Most Helpful Critical Review

Mar 08, 2012

I just wasn't crazy about it. It was just too much oregano. The meat was moist and the lime flavor was fine but the oregano was so overpowering. I won't be making this recipe again.

—Hanny Manny

See full review »

404 Ratings

See other versions of this recipe!

Dec 09, 2007

This is an extraordinary dish! I followed the recipe as directed and it turned out great! The taste of the lime on the pork is absolutely remarkable. I added extra marinade on top of the pork tenderloin before inserting it in the oven at 400 degrees Farenheit for 30 minutes and it turned out to perfection. (Since it's winter and quite cold here in Ottawa, Canada, I couldn't use my bbq so I used the oven instead). I served this great dish with Asiago toasted cheese puffs (see recipe on allrecipes.com) along with risotto with artichokes! What a great combination!

—Daniel

See full review »

Jul 27, 2003

Bar none, this is one of the tastiest ways to prepare pork tenderloin I have ever tried. I accidentally forgot to add the oregano, and it was STILL just great. Next time, of course, I will try to remember the oregano! Per some of the other reviews, I halved all the marinade ingredients and had plenty for 2 tenderloins. I used fresh lemon juice to make it "authentic" Greek, rather than lime juice, minced about 1/3 of the garlic for the marinade & made slits in the tenderloins & inserted the garlic slices. We cooked it on our gas grill over indirect heat for exactly 25 minutes (to 160 degrees), and it was superb! Thanks, Dave, for this keeper of a recipe.

—JAYTEX

See full review »

Apr 15, 2011

Excellent marinade for pork tenderloin - however I cut the amount of marinade in half and it was plenty for 2 pound of pork. I used lemon juice instead of lime about 1/2 cup and cut the salt back to 1/2 tsp. I used only 2 Tbsp. of oregano. I added 1/4 cup of low sodium soy sauce. I cut the pork into kabobs, put everything into a ziploc bag and let it marinate all day. It grilled up perfectly and tasted great!

—Jillian

See full review »

Jan 07, 2007

The thing I love most about this recipe is how well it freezes. It's great for bulk cooking. When the pork chops I like go on sale, I buy a bunch for this recipe. I line up enough gallon-size zipper bags to put 4 or 5 chops in each bag, then I make a half-recipe of the marinade in each bag and add the chops. I lay them flat in the fridge to marinate until the next day, then I transfer them to the freezer. They make a nice quick meal, just thaw and grill/broil. Truth be told, I modify the recipe a bit. I use lemon juice instead of lime, and use 3 generous Tbsp each of basil and oregano. I also use more garlic and mince it. Love it!

—ROBYN ANN

See full review »

Aug 29, 2002

Very tasty. I'm allergic to pork so I used boneless, skinless chicken breasts. Marinated them for about 5 hours starting from semi-frozen state. I think I'll marinate a little longer next time to bring out the lime. Will make again.

—CSANDST1

See full review »

Mar 10, 2003

Good recipe with a few modifications. Makes way too much marinade - cut it in half and there is still more than enough for two whole tenderloins. I used lemon juice and reduced the amount of oregano. Also added fresh ground pepper to the marinade. Roasted uncovered in a 350 degree oven for about 40 minutes. Use an oven thermometer to get it perfect. If it's overcooked it dries right out.

—SARAHBECKY

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Marinated Pork Tenderloin

Maple-Garlic Marinated Pork Tenderloin

Easy and Elegant Pork Tenderloin

Kalamata Pork Tenderloin with Rosemary

Garlic Herb Grilled Pork Tenderloin

Tequila-Lime Pork Tenderloin

Italian-Style Pork Tenderloin

Amazing Pork Tenderloin in the Slow Cooker

Pork Tenderloin with Creamy Herb Sauce

Pork Tenderloin with a Honey Grape Sauce

ADVERTISE WITH US

Nutrition

Calories
404 kcal
20%

Carbohydrates
9.1 g
3%

Cholesterol
65 mg
22%

Fat
31.1 g
48%

Fiber
2.2 g
9%

Protein
24.3 g
49%

Sodium
829 mg
33%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Grecian Pork Tenderloin

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 404
Calories from Fat: 280

% Daily Value *
Total Fat 31.1g 48 %
Saturated Fat 5.1g 25 %
Cholesterol 65mg 22 %
Sodium 829mg 33 %
Potassium 535mg 15 %
Total Carbohydrates 9.1g 3 %
Dietary Fiber 2.2g 9 %
Protein 24.3g 49 %
Sugars 1.3g
Vitamin A 7 %
Vitamin C 36 %
Calcium 11 %
Iron 33 %
Thiamin 86 %
Niacin 86 %
Vitamin B6 48 %
Magnesium 16 %
Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.