Reviewed: Jan. 1, 2009

When I first mixed up the marinade, I was a bit worried that it seemed a little bland and was unsure how the end product would turn out. After marinating the pork for 8 hours, we grilled it on low temperature and served it to a dinner party... and oh.my.God. I couldn't believe how amazingly tender, burst-in-your-mouth flavorful the pork was. My mouth would have dropped to the table had I not been afraid the meat would fall out and and I'd miss out on that lost piece! This is bar none THE BEST MARINADE EVER for pork. Don't question it. Just make it. Hurry up... you're wasting time reading this!

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MCBARTKO

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Columbus, Ohio, USA

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Reviewed: Dec. 24, 2008

I used lemon juice in place of lime juice, and this recipe got rave reviews.

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JENSPIN

Cooking Level: Expert

Home Town: South Bend, Indiana, USA

Living In: Orlando, Florida, USA

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Reviewed: Dec. 4, 2008

Eyeballed all the ingredient amounts, subbed lemon juice for lime, subbed italian seasoning for oregano, cut way back on the seasoning amount, and the family LOVED it!

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Tracy

Cooking Level: Expert

Living In: Eureka, Illinois, USA

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Reviewed: Nov. 22, 2008

need to cut down on the oregano

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GNFSHN4

Cooking Level: Intermediate

Home Town: Polo, Illinois, USA

Living In: Rock Falls, Illinois, USA

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Reviewed: Oct. 10, 2008

It was hard to determine what was too tart and too sweet without over-adding any particular ingredient. It turned out pretty good in the end.

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DEEANN_J

Cooking Level: Expert

Living In: Thomasville, Georgia, USA

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Reviewed: Oct. 3, 2008

Wow, this was good. I subbed lemon juice for the lime juice. If you have the time definitely marinate this longer than 5 hours. And make sure the marinade is very well salted. Can't wait to make this again though.

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MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Oct. 2, 2008

My fiance really liked this, but it was a little to tart for me. I'll make again, but not use as much lime juice or not marinate for as long as I did (overnight/24hrs)

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JMIX78

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: West Chester, Pennsylvania, USA

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Reviewed: Sep. 26, 2008

Incredibly delicious!! I marinated the pork for about an hour and a half as well as some parboiled potatoes in the same kind of mixture in a separate bowl for half an hour. I used less oregano than the recipe called for, yet still found it bursting with flavour. I then combined the two mixtures into a glass baking dish and baked at 400F for 50 minutes. Some of the potatoes got really mushy - they probably didn't need to be parboiled - but this created a kind of intensely flavoured paste that worked really well with the pork and remaining potatoes. I'll definitely make this one a regular dish! Thanks!!

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icookstuff

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Reviewed: Sep. 17, 2008

Pretty good..will try lemon juice instead of lime next time! Very tender!

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Wildflower Hill

Cooking Level: Intermediate

Home Town: Fairport, New York, USA

Living In: Bloomfield, New York, USA

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Reviewed: Sep. 2, 2008

A great and easy to prepare recipe - without even reading the reviews, I cut the marinade ingredients to 1/3 of the original. I also used fresh oregano, chopped and added freshly ground pepper. The meat was moist and flavourful. Thanks for the tasty recipe, Dave.

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Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: Aug. 30, 2008

This is a great recipe! We had no clue how to cook this huge pork tenderloin that we purchased at the store. We looked on this website and found this recipe and thought we would give it a try. It exceeded our expectations. Try this recipe its great!!

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kover02

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Reviewed: Aug. 22, 2008

NOTE: This is WAY TOO MUCH marinade for 2 pounds of pork. I used 1/3 of all ingredients (except the pork), and it was plenty for 2 pounds of pork! (If you change the serving size of this recipe to yield 2 instead of 6, you will have the right proportions.) I also added 2 T. of sugar and a dash of pepper. It came out great! I was looking for a marinade free of soy (soy sauce, teriyaki, etc.), and this is perfect. We make this all the time now! We usually cut up the pork into large cubes before marinating, and then grill them as kabobs with green peppers, cherry tomatoes, and pineapple. Always a favorite in our house--and we never have any leftover!

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BETHANY S.

Cooking Level: Expert

Living In: Columbus, Ohio, USA

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Reviewed: Aug. 12, 2008

This was a great recipe. I substitued a greek spice mixture for some of the salt and sprinked feta on top after slicing. Absolutely delish!

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Michelle

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Reviewed: Aug. 11, 2008

This was fantastic! I halved the marinade and baked in the oven at 350 for 45 mins. No leftovers here! Great recipe.

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Marie M.

Cooking Level: Intermediate

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Reviewed: Jul. 22, 2008

I loved this recipe it was very refreshing and clean tasting. I cooked it on the BBQ on a low heat for 3 hours. My guests raved and ranted over this. I did use fresh limes and I would make this again any day, it was simple and no clean up. Love it Love it.

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Chris

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Reviewed: Jul. 11, 2008

Wow this is so flavorful! I only had two hours available to marinate it, but the pork was still full of flavor! This marinade would be good on chicken too! I halved the recipe as many others advised and it was more than enough for two pounds of pork. I also used both lime and lemon juice, reduced the oregano to just under 2T. and added greek seasoning. Next time I will keep the 2 tsp. of salt instead of 1 tsp and will marinate for three hours instead of two. Try this, it's easy and so yummy!! Update: forgot to add that we melted feta cheese on top of the sliced pork. WOW, so amazingly delicious!!

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Carrieh82

Cooking Level: Intermediate

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Reviewed: Jul. 3, 2008

LOVED IT! I followed the recipe as written, except I didn't have fresh limes (just the lime juice in the green plastic "lime") excellent anyway. I also added a very small amount of fresh rosemary (about a tsp.) to the marinade. We couldn't get enough of the pork. I can't wait to try this marinade with chicken!

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IM COOKIN

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Reviewed: Jul. 2, 2008

My husband and I really enjoyed this recipe. I served it with Oregano Cubed Potatoes and Greek Style Green Beans (recipes from this site)and a Greek Salad. I also roasted it as I was too lazy to get the coals going. Next time, though I will just add the potatoes to the pork and drizzle with the marinade in one dish.

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kellyg73

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Reviewed: Jun. 30, 2008

When I made this for my relatives (12 people including myself) everyone found it to be absolutely delicious. I found the meat to be very tender even when cooked well done and the lime gave it a pow! The aromas of garlic and oregano filled the kitchen and had everyone salvating in anticipation. For a pork roast, this was very satisfying and I'm sure I'll get the cravings to make this dish again.

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Jenni Rose

Cooking Level: Intermediate

Living In: Cypress, California, USA

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Reviewed: Jun. 17, 2008

I'm sorry I didn't review this before...I actually made this dish for Easter several years ago and I still remember it. I use the marinade on occasion for other meats - I used it tonight for lamb chops.

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NeitherSparky

Cooking Level: Expert

Living In: Sacramento, California, USA

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Grecian Pork Tenderloin

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