Reviewed: Oct. 9, 2009

so delicious! read the top reviews for a few alterations to make it wonderful.

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kjbenny

Cooking Level: Beginning

Home Town: Norman, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Aug. 11, 2009

While this wasn't a bad recipe, our family decided it wasn't as full of flavor as we had hoped. You tasted a bit of the garlic and the lime but not the oregano. The marinade was enough for twice the amount of meat they called for. Its a good recipe, just not one we were hoping for.

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NVTHIELE

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Reviewed: Jul. 27, 2009

Made this for 8 adults and it is great but I thought the oil and lemon juice quantities were a bit too much for me so for about 2.5 lbs of meat I used only 1 cup lemon and 3/4 cup olive oil.Used 1/4 cup dried oregano. This amount of marinade could have handled another pound of meat in my zipploc bag. I served it with oven baked greek style potato nuggets, Greek salad and had pitas on hand for those who wanted to do a sandwich with extra feta and home made Tzatziki.Most of my guests ate it this way after seeing a few of us doing so. The combined flavours made it a super special BBQ evening amongst family.Thanks for the inspiration!

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LADYGWYN

Cooking Level: Expert

Home Town: Longueuil, Quebec, Canada

Living In: Coquitlam, British Columbia, Canada

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Reviewed: Jul. 17, 2009

I've done pork tenderloin a few different ways and this was not one of my favorites. It made the meat very tender but did not bring a whole lot of flavor. To me tenderloin is a pretty bland cut on its own and it needs bold flavors to make it really shine. My favorite recipe is something similar to this then top it with pineapple salsa. Also, I find that leaving the tenderloin whole is a not the best idea. I cut mine into medallions then pound then flat. This gives you much more surface area and a fast grilling time.

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bdsmith

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Reviewed: Jul. 15, 2009

This was extremely easy and extremely good. The only modification I made is that I cut the olive oil in half. I only had time to marinate for 1 hour, but it still had great flavor. I can't wait to try it again after a full 5 hours of marinating.

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msbenedik

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Reviewed: Jul. 4, 2009

This marinade is absolutely WONDERFUL. Perfect. I did not make any changes to it. It really enhances the flavor of the pork. Very delicious. Thank you!

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Phiny

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Jun. 30, 2009

I found this really just tasted like lime. I didn't notice the garlic at all. However, it was very moist and most of my guests seem to like it.

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nicmacdonald

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2009

Excellent...used fresh lime juice and cut back on the oil. I also added less salt and maybe 2-3 tblspns of oregano. Very flavorful and garlicky. I did marinate the tenderloins and froze them in a freezer bag with the marinade.I think the longer meat stays in a marinade, the flavor is that much stronger. They grilled up perfectly and the meat was very moist. Will make again. Thanks!

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SLJ6

Cooking Level: Expert

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Reviewed: May 29, 2009

I really enjoyed this. I love the citrus taste and the seasoning was good (I did cut back a little). I had to use bottled lime juice since I neglected to pick up limes (oops!). Very moist and delicious!

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turtleart

Cooking Level: Intermediate

Home Town: Elizabethtown, New York, USA

Living In: New Paltz, New York, USA

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Reviewed: May 26, 2009

Wow was this good! I also used lemon juice as other reviewers noted. I cubed up the pork tenderloin and marinated it w/yellow peppes, orange peppers, mushrooms and onions and made shish kebobs. Very tender and delicious!

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Lindsey

Cooking Level: Intermediate

Home Town: Streamwood, Illinois, USA

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Reviewed: May 5, 2009

We have a local Greek Restuarant, that I thought served the best pork ever. Not any more!! This is fantastic. Did not change a thing. I will serve it with tzaziki next time.

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jrbigzy

Cooking Level: Expert

Home Town: Cornwall, Ontario, Canada

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Reviewed: May 4, 2009

This was delicious! I didn't change a thing. Served it with parmesan and basil orzo from this website. Next time will make a greek salad to go with it.

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FinnGirl

Cooking Level: Intermediate

Home Town: Beaver Lake, Ontario, Canada

Living In: London, Ontario, Canada

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Reviewed: May 1, 2009

I didn't have time to marinade as long as I should and they were still awesome, served with a greek salad and the greek oven roasted potatoes. September

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september

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Reviewed: Apr. 28, 2009

Fantastic! Had my in-laws and our best friends over for dinner and decided to try several new recipes. I used fresh lemon juice instead of lime and my husband grilled over charcoal instead of gas and everyone loved it. I've already recommended this to my sister.

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MRSMLF

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Katy, Texas, USA

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Reviewed: Apr. 27, 2009

I cut my pork tenderloin into 1 to 2 inch steak and only used 1/2 the marinade. Grilled them on the barbecue. They were so tender and juicy. Just the right amount of seasoning. It was fantastic. Used the left overs for Greek pita's. They were as good as any I have had in Greek restaurants.

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DEBASHEY

Cooking Level: Expert

Living In: St. Catharines, Ontario, Canada

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Reviewed: Apr. 19, 2009

Good but not great.

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dadooleys

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Reviewed: Apr. 4, 2009

I was really skeptical about this recipe because I have never equated lime with being Greek - it's lemon, right? I was pleasantly surprised to find that the finished product is delicious - and Grecian-esque. Thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Mar. 26, 2009

I was really suprised at this recipe... i toned down the lime juice a little (1 cup) then seared on grill finished with indirect heat. Very nice, juicy tenderloin... as with any tenderloin be sure to let rest before carving.

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Don

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Mar. 2, 2009

I used lemon juice instead of lime. I did cut the serving size down to two and it was plenty of maranade or two tenderloins. I did use the amount of garlic in the six serving version. ( I love garlic.) I used my garlic press instead of slicing. Great recipe !!!

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island girl

Cooking Level: Expert

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Reviewed: Feb. 1, 2009

Oh My God! This was fabulous! I marinated the pork for about 2 days. I didn't really measure ingredients because you cant really go wrong with the spices...but then my husband grilled them PERFECTLY! It was melt in your mouth PERFECT!

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jennynva

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Grecian Pork Tenderloin

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