Grecian Pork Tenderloins on the Grill
A simple marinade to make the most tender, flavorful pork tenderloins ever. Cook on the grill or in the oven, this recipe is fabulous as a main dish with rice or potatoes but this is also an excellent meat sliced thin with Gyro fixings. You can also use this marinade for chicken, substituting the lime with lemon juice.
Recipe courtesy of GoodDinnerMom.com, click the link for more tips and pictures!
- 3/4 cup fresh lime juice (about 4 limes)
- 2/3 cup olive oil
- 6 cloves of garlic, crushed
- 2 tsp sea salt
- 3 tbsp dried oregano
- 2 pork tenderloins (1 pound each)
Squeeze the lime juice with our lemon lime squeezer.
Crush the garlic using our garlic press.
Place lime juice, olive oil, garlic, salt, and oregano in a large resealable plastic bag. Massage ingredients together a bit to mix.
Place the tenderloins in the bag, seal, and turn to coat. Marinate in the refrigerator at least 2 hours and up to 5 hours.
Preheat a gas grill to medium heat or heat roughly 75 charcoal briquets, leaving some room on 1/3 of the grill for indirect heat. Wait until briquets are white on the outside and glowing inside (about 30 minutes, depending on your grill).
Once ready to grill the tenderloins, discard the marinade. Place tenderloins on the grill for 20 to 30 minutes, covered. Check on the tenderloins every 5 to 10 minutes to ensure they don't burn (for charcoal grilling especially). Move tenderloins to indirect heat if browning too quickly.
Remove the tenderloins and tent under aluminum foil for about 3 minutes. Slice as desired and serve immediately.