The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 6, 2007
Absolutely delicious! I only had 1 cup of lime juice - seemed to be the perfect amount of tanginess for me.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 18, 2007
YUM-O!! My hubby now actually likes something I cook! LOL! This is VERY EASY and you use ingredients you have on hand! I actually use it on boneless pork loin chops and I don't even have to marinate them very long and they turn out great! Try 'em, you'll definetly like them!
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Cooking Level: Beginning

Living In: Dallas, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 17, 2007
This is FABULOUS!! I marinate it over night and sometimes add 1/4 c of honey. The marinade makes a GREAT salad dressing when sweetened with honey and compliments the meal perfectly. Everybody RAVES over this one! It is perfect for summer nights.
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Cooking Level: Expert

Home Town: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 12, 2007
This was WONderful...I didn't have enough lime juice, but filled it out with lemon (lemon says "greek" to me more than lime anyway). I added another clove of garlic, and grilled the tenderloins on the George Forman grill. Tender, filled with flavor, a definite keeper! Thanks for a great recipe.
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Cooking Level: Intermediate

Living In: Sheridan, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 7, 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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 2, 2006
This is a family favorite. Generally I marinate the pork over night and then serve it with tzatziki, warm pita bread and a fresh greek salad and you have a perfect meal. ;)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 11, 2006
This is absolutely fabulous! Husband and I both adored it. Fixed tzatziki sauce and heated up storebought pita bread. Thanks for a definite keeper recipe!
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Cooking Level: Expert

Home Town: Frankfort, Kentucky, USA
Living In: Mckinney, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 4, 2006
Used this recipe (with a few tweaks listed below) and received rave reviews and requests for recipe from everyone at our birthday dinner. Because timing for marinating was limited, I peeled 2 limes and put the flesh into my VitaMix along with 6 cloves of garlic, 2 T dried onion, olive oil, 3 T oregano, salt, a splash of dry sherry, and a tablespoon of peach jam (to cut tartness a bit). Marinated for about 3 hours. The meat was especially tender and juicy and the flavors wonderful. Superb recipe which is adaptable to whatever tweaks cook may need to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 13, 2006
This is my new favorite recipe!! I served with white rice & made a key lime pie for desert.
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Cooking Level: Expert

Living In: Long Beach, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 16, 2006
Wonderful recipe. I slightly modified, using the zest (peel) of four limes. Didn't have six cloves of garlic, so I used the two I had, added a couple of teaspoons of garlic powder and a little minced garlic (I hate vampires). Let marinade about three hours. I also poured/brushed the marinade over the meat repeatedly as I cooked it, rather than discarding. It was one of the best tenderloin recipes I have ever tried. The marinade permeates nearly to the center of the meat. Exquisite!
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Cooking Level: Beginning

Home Town: Newberry, South Carolina, USA
Living In: Columbia, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 14, 2006
Thought this was a great, delicious, and fairly simple recipe. I actually used this to marinade a 4lb pork loin, per the recipe I tossed it in a bag and threw in the fridge. I marinated overnight, and grilled for probably 1 to 1.5 hours. Great flavor, moist, and yummy!
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Cooking Level: Intermediate

Living In: Waterbury, Vermont, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 11, 2006
This was really really good. Easy and had a different flavor. I served it with lemon-dill rice from this website.
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Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA
Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 25, 2006
Just had this for dinner the other night and the family loved it! The only thing I would change is to decrease the amount of lime juice a bit. Didn't have oregano on hand so I used italian seasoning instead.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 19, 2006
My fiance loved this recipe, our guest made no specific comments about it, and I wasn't too fond of it. As I was preparing the marinade, I kept tasting and smelling it and I could already tell it was going to be bland, but I decided to give it a chance... I marinated it for about 4 hours and the lime was the only flavour I tasted, even though I followed the recipe to a 'T'. It was a little dry as well. I won't make this again as I've DEFINITELY had better tenderloin recipes! Sorry...
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Cooking Level: Expert

Home Town: Timmins, Ontario, Canada
Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 12, 2006
One of the best I've ever tasted! Hats off to you, Dave.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 3, 2006
This dish was very good for the whole family. The taste was a little strong for my husband, but he still liked it.
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Cooking Level: Expert

Home Town: Dro, Trentino-Alto Adige, Italy
Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 18, 2006
This recipe is one of my absolute all time favorites! I use pork chops that have a bone in/and some fat on em! I also changed the proportion's up a bit. I use the 666 method. 6 Cloves of garlic smashed, 6 Limes-juiced, and 6 teaspoons of dried oregano. Instead of salt, I add alot of fresh cracked pepper. I add evoo to equal the lime juice. Marinate 6 hours then grill em up. The smell from the grill is devine!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 10, 2006
I used key lime juice, cut back to 4 tbs of oregano. I also had to put it in the broiler since my grill ran out of gas. I was absolutely wonderful this way also. I will definately make this one again.
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Cooking Level: Intermediate

Home Town: Wilmington, Delaware, USA
Living In: Saint Cloud, Florida, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 9, 2006
I left mine to marinate 2 days in the fridge- I thought this was ok-i've done it with chicken. But it seemed the acid in the lime was breaking down the meat. It was unedible. So maybe my mistake?
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Cooking Level: Expert

Home Town: Rome, Lazio, Italy
Living In: New York, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 8, 2006
The flavor was wonderful, but it wasn't as moist and tender as I had hoped it would be though. We had trouble getting the internal temperature high enough on the grill, so had to cook for quite a bit longer than recommended (gas grill, not charcoal, so maybe that was the problem).
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