The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 16, 2008
Very good flavor! Grilled for 30 minutes since I like mine a little more done, and it was still moist and tender.
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Cooking Level: Intermediate

Home Town: Medina, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 16, 2008
Very good. I found that 1/2 of the marinade was sufficient for 2lbs of meat. The lime added just the right subtle tang. Using real limes is important to the taste. I used about 9 regular limes to get 3/4c. The amount of oregano was just right. After marinating don't be surprised that the meat looks greyish. It is reacting to the lime juice. I think the 2-5 hrs recommended shouldn't be far exceeded or you may end up "cooking" the meat. Make sure you have some left-overs. This tenderloin is delicious cold. Thank you Dave Nash for a wonderful recipe.
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 10, 2008
This was WONDERFUL!!!! It is our new favorite! I followed other reviews & cut the recipe in half and there was plenty. I also decided to use half lime & half lemon juice… so tasty! The other changes I made from the original recipe were to add fresh cracked pepper & go a little shy on the oregano. I also broiled the meat instead of grilling & it was prefect. Great recipe! Thanks so much Dave!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: May 31, 2008
Awesome recipe, my family loved it. I have to add a little more olive oil though, because the lime tends to be a little overpowering for my taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: May 29, 2008
This is a great marinade! Left it in the fridge for about 3 hours and then grilled...we loved the sour lime taste and it wasn't overwhelming.
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Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: May 21, 2008
Great, served with feta cheese and stuffed grape leaves.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: May 15, 2008
My wife's verbal review after a couple of bites said it best: "I'd given up on pork tenderloin because they're usually just about tasteless, but this is so good!" Very easy, too.
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Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA
Living In: Ellijay, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: May 1, 2008
Absolutely delicious. Used lemon juice instead of lime juice.
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Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 26, 2008
Very flavorful and moist. Will definately make this again and again!
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Cooking Level: Expert

Living In: Candia, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 15, 2008
Very good!! We took the advice of other reviewers and mixed some lemon in it.
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Ker
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Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 7, 2008
This was the best pork tenderloin I have ever had! This one will become a regular in my families rotation...looking forward to trying this on chicken!
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Cooking Level: Beginning

Living In: Grand Rapids, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 21, 2008
YUM!! I used 1 cup lemon juice and a 1/2 cup of freshly squeezed lime juice. Cut the oregano down to 3 tablespoons and added 2 tablespoons of greek seasoning. Also, I didn't want to use up all of my expensive olive oil so I swapped it with canola. So good!!
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Cooking Level: Expert

Living In: Monroe, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 20, 2008
I've served this recipe so many times over the last couple of years, and it always gets rave reviews, kids love it too! Last time was New Year's Eve and I added some fresh tangerine & navel orange juice, since I was running short on lime juice and it worked well. I've lost track of the times I've printed the recipe to give to friends. It can also be cooked in thr oven if you don't have time to use the grill.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 18, 2008
This was excellent. I only made half the marinade for one pork tenderloin. After marinating it I cut it into thick slices and made kabobs with red onion, red pepper and green pepper. We grilled it and served it over white rice. Very tasty. I will definitely make this again.
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Cooking Level: Expert

Living In: Richmond, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 5, 2008
Wondereful!!! I used two .75lb. tenderloins, marinated for a little under 3 hours. The meat was very moist and the lime juice gives it a nice subtle tangy flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 1, 2008
This was wonderful. My husband and I loved it.
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Home Town: Hollywood, Florida, USA
Living In: West Palm Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 16, 2008
Absolutely delicious. I followed a tip and baked it in the oven for 40min on 400F. My husband couldn't stop talking about how delicious and moist it was. I've already started sharing this one with friends.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 11, 2008
Excellent flavors! I took the suggestions from others who've tried this before me. Upped the garlic to 8 cloves, took the oregano down to about 8½ Tbls, added black pepper to the marinade, and roasted in the oven. ~did use the meat thermometer(good call)~ Cut the temp down to 375° to keep in oven a little longer. This kept it moist. Then turned up the oven to 400° in the last few minutes. Made a roastpan gravy to spoon over while the meat "rested". Will be making this satisfying tenderloin again for the family.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 14, 2008
This turned out really well. Even the "picky" eaters of the group devoured it. I prepped the meat the night before and let it marinate for about 24 hours. It was so moist. I tossed it in a roasting pan (along with all the marinade) and baked it at 450 for about 20 minutes. I served it with Tzatziki I (recipe from this site) and it was a huge hit.
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Cooking Level: Intermediate

Home Town: Southern Pines, North Carolina, USA
Living In: Raeford, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 5, 2008
I decided to cook an entire Greek meal for friends and I found all the recipes I used on this site. I marinated the tenderloins overnight so they would be very flavourful. I did substitute the lime for lemon because it seemed more Greek to me, but next time I will try with the lime just to get a comparison. Everyone was impressed with the meal. Very tasty recipe.
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Cat

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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