Greek Pork Tenderloin

I've recently discovered the beauty of pork tenderloins. While my favorite recipe is, hands down, Orange and Rosemary Pork Tenderloin , I'm always on the lookout for new ways to prepare it. My supermarket sells pork tenderloin in a club pack with four tenderloins, which is a great deal and means I've always got a few tenderloins in the freezer.


Melissa posted this Greek Pork Tenderloin awhile back and I knew I had to make it ASAP. I was especially intrigued by the Mediterranean Couscous she served with it. Look for that post on Monday. One word - delicious. Check out this sneak peak in the photo below:


I marinated the pork all day and I think it would be even better overnight. The flavors really got into the meat and made it juicy and flavorful. I slightly overcooked the pork so definitely keep to the 3 minutes per side for the searing and 15 minutes in the oven.

This recipe has a permanent spot in my pork tenderloin rotation. Thanks for a fantastic meal, Melissa!

Greek Pork Tenderloin
I Was Born to Cook

1 (approximately 1 pound) pork tenderloin
1-2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
3 garlic cloves, chopped
2 tablespoons dried oregano
Salt and pepper

Combine all ingredients with pork in a large ziploc bag. Move around gently, then marinate at least 8 hours or as long as overnight, turning a few times.

Preheat oven to 425 degrees.

Heat a skillet over medium high heat. Add a little oil, then place pork inside and pan sear for 3 minutes on each side. Put skillet in the oven and cook for about 15 minutes.

Remove from the pan to a cutting board, tent with foil and let rest for 5 minutes before slicing.