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Marinated Greek Pork Tenderloin with Tzatziki Sauce and Salad

Want to wow your guests and not have to work very hard? Try some marinated grilled or broiled pork tenderloin. Whether prepared indoors or out, this recipe will be healthy and delicious! Serve this recipe with freshly made Tzatziki sauce and a Greek Mediterranean salad. Recipes below! If you do not eat pork, you may substitute boneless skinless chicken thighs of the same weight. If you keep Kosher, substitute another dip such as Hummus or Taramosalata to serve with pita as an appetizer, called in Greece a Meze.

Ingredients For Pork Tenderloins

Two whole pork tenderloins 11/2 pounds each

1/2 cup white wine vinegar

1/2 cup lemon juice

3 large cloves garlic minced

1/2 cup olive oil

3 teaspoons fresh oregano

1/2 t ground black pepper

3 t Kosher salt

Spice Rub: 3 teaspoons kosher salt, 3 teaspoons ground white pepper, 3 teaspoons fresh oregano, 3 teaspoons cardamom, three teaspoons garlic minced, one teaspoon sweet paprika.

Ingredients for Tzatziki Sauce

1/2 an English Cucumber peeled, minced, and dried of excess moisture

11/2 cups plain Greek yogurt

1t olive oil

2t lemon juice

1 t dill

1 t Kosher salt

1/2 t ground black pepper

Two cloves minced garlic

Ingredients for Greek Salad

Eight cups chopped Romaine lettuce

One red onion cut into rings

One cup crumbled soft feta cheese

Four scallions minced

Three Tablespoons Minced Fresh Oregano

Six Tablespoons Red Wine Vinegar

Two mince large garlic cloves

Six Tablespoons Olive oil

One teaspoon ground black pepper

One teaspoon Kosher salt

One teaspoon dried oregano

Five diced Roma tomatoes

One peeled and diced English cucumber

Pepperoncini peppers

Kalamata olives

Method For The Tenderloin

1) In a large baking dish prepare the marinade. In a large bowl mix the white wine vinegar, lemon juice, olive oil, honey, cardamom, allspice,minced garlic, oregano, salt and pepper. Pour over the tenderloins and cover with plastic wrap. Chill for four hours. If you do not have this amount of time, make sure they marinate for at least twenty minutes chilled.

2) Bring to room temperature for 20 minutes. Remove tenderloins from the marinade but reserve it in a large saucepan. Sprinkle the tenderloins with a mixture of: Three teaspoons Kosher salt, three teaspoons ground black pepper, three teaspoons fresh oregano, three teaspoons minced garlic clove, three teaspoons cardamom and 1 teaspoon sweet paprika.

3) Coat the bottom of a large frying pan with a bit of olive oil. Brown the tenderloins roughly two minutes per side for a total of seven minutes. Let rest.

4) Preheat your oven to 400 degrees F. In a deep baking dish, slightly oiled, place the seared pork tenderloins. Bake on the top rack for ten to fifteen minutes, turning frequently. Make sure the internal temperature is 145 degrees farenheit.

5) Boil the marinade in a large saucepan. Mix one cup of hot boiled marinade with one tablespoon flour. Add back to the marinade and boil stirring. Strain out any lumps.

6) Slice tenderloins in to medallions and serve on a platter with the hot sauce and garnished with oregano sprigs. Spoon a bit of the sauce over the medallions and serve the rest on the side in a gravy dish.

Excellent with Roasted Potatoes, or Rice

Method For Tzatziki Sauce

1) Peel and wash the cucumber and dice. In a food processor or blender, mince. Squeeze out excess moisture and sprinkle with a bit of salt to taste.

2) Mix the cucumber with the yogurt and add the rest of the ingredients. Mix well and chill. Garnish with Kalamata olives, and dill sprigs. Drizzle with a bit of olive oil if desired before serving.

Method For Greek Salad

1) Chop the romain lettuce into bite sized pieces, pat dry. Cut the Roma tomatoes into wedges. Cut the Red onion into rings.

2) In a small bowl place the minced scallion and minced fresh oregano. Set to the side

3) Mix together the red wine vinegar, oil, salt, pepper, dried oregano, and minced garlic. Set to the side.

4) Take five to ten Kalamata olives and drizzle with olive oil. Sprinkle with dried or fresh oregano. Set to the side.

5) In a large bowl place the Romain Lettuce. Top with the tomato wedges and onion rings. Sprinkle with the crumbled feta cheese. You may also use Feta triangles if you prefer of the same proportion.

6) Pour the dresssing over the salad. Sprinkle the top with the scallion oregano mixture. Garnish with the Kalamata olives and Pepperoncini peppers.

Enjoy, and Opa!

Recipe Developed By: Sarah J. Hall World Cuisine Today Originally Published: January 19, 2017