Ready In:

1 hr to marinate plus
45 minutes to prepare

Good For:


Marinated Pork Tenderloin with Greek Salad


  • 1 ½ lbs Pork Tenderloin
  • 4 cloves Garlic, finely chopped
  • Zest & juice from 1 Lemon
  • 1/3 cup Olive Oil
  • 1 tbsp Oregano
  • ½ tsp Salt
  • 20 Cracks fresh Black Pepper

Greek Salad

  • 1 Long English Cucumber, cubed
  • 1 cup Grape or Cherry Tomatoes, sliced in half
    (any type of tomato is fine)
  • ½ Onion, thinly sliced
  • 1 Red or Green Pepper, cubed
  • 2/3 cup pitted Kalamata Olives
  • 2/3 cup Feta Cheese, crumbled


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Greek Salad Dressing

  • ½ cup Olive Oil
  • ¼ cup Balsamic Vinegar
  • 1 tbsp Basil
  • ½ tsp Marjoram
  • ½ tsp Oregano
  • ½ tsp Salt
  • ½ tsp Black Pepper
  • 2 – 3 cloves Garlic, minced

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Step by Step Instructions

Step 1


In a small bowl, whisk together olive oil, lemon juice and zest, garlic, salt, pepper, and oregano for the pork marinade. Pour the marinade into a shallow dish and use a pastry brush (or your hands) to rub the marinade into the tenderloin.  Leave the tenderloin in the dish, cover with a towel (or plastic wrap) and let it marinate in the fridge for at least an hour. Overnight is great!

Once pork has been marinated, set oven to 425 °, uncover pork, and place in the oven. Roast for 20 to 35 min, until it reaches an internal temperature of 145 ° (the pork will be done to medium and still a bit pink in the center – cook longer if you prefer). Once pork is done, remove from oven, cover with tin foil, and allow to rest for 10 minutes before slicing.

While the pork is in the oven, prepare your salad and dressing.

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Step 2

Greek Salad Dressing

Place all ingredients into a small food processor and pulse until smooth. Pour dressing into a jar with a tight fitting lid and set aside – don’t put it in the fridge just yet, as you will be using it soon and you want it to remain liquid (if you put it in the fridge, the olive oil will harden and you won’t be able to pour it).

Step 3

Greek Salad

Chop all vegetables as noted above and toss all ingredients, except the feta cheese, into a large bowl. If your tenderloin isn’t ready yet, pop the salad into the fridge until the pork has finished resting.  Once the pork is done, toss the salad with a generous helping of Greek Salad Dressing and top with crumbled feta.

Step 4

Plate Up!

Once the pork has rested for 10 minutes, slice and serve to four plates, likewise with salad. A drizzle of Greek Salad Dressing or marinade over the pork is a lovely touch, if you like.

Dinner is ready – Enjoy!

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