The under rated pork tenderloin is an inexpensive meat option that when done right, can taste as good or better than a high end steak or roast. As beef prices keep rising, pork is always an affordable option. Just because it costs less than beef, doesn’t mean it cannot taste as good. The right Greek marinade can take the pork tenderloin to a new level. Best of all, it is extremely simple and I keep my ingredients down to three core items. Greek spice mix (buy it or make it yourself), lemons and cooking oil.
One important step to ensure a success is giving yourself a bit of time to allow the tenderloin to marinate. I usually let the tenderloin marinate for a minimum of 2 hours but ideally 4-6 generates the best results.
You can do this recipe in Souvlaki style, which traditionally means the pork is cut into cubes and put onto skewers. I don’t really do it this way, as I like to grill the tenderloin whole and then cut it after the cook is complete. It’s easier to handle on the grill and there is a lower chance of overcooking the pork. There is also less of a mess on your grill grates doing it this way.
You’ll want to keep track of your temperatures since pork tenderloin can cook quickly. I usually get my grill to a searing heat and turn the tenderloins regularly to keep an even cook. 145F is all you need for a finishing temp so you can remove the tenderloin from the grill around 140F, let it rest in some foil and it will continue cooking to 145F on its own. Make sure to let it rest for 10 minutes as a minimum so the juices do not come pouring out. I’m going to do this Pork Tenderloin on our Camp Chef SG24 Pellet Grill today.
Once the tenderloin is done, you can simply eat is as the main entrée or make a Greek Souvlaki Pita with some romaine lettuce, diced tomatoes, red onion, feta cheese and tzatziki sauce. These are absolutely delicious and are a family favorite. Check out our spin on Greek/Turkish food with our donair recipe.
Grilled Pork Tenderloin Greek Style
Serves 4-6
Equipment
- Cutting board
- Sharp knife
- Mixing Bowl/Serving Bowl
- Pellet Grill, Charcoal Grill or Gas (Pellet or Charcoal Preferred)
- Apple Smoking Pellets (If you are using a Pellet Grill)
- Aluminum Foil
- Large Ziploc Bag
Ingredients
- 1 x 2 -3 lbs Pork Tenderloin
- 3 x TBSP Olive Oil
- 2 x Lemons
- 2 x TBSP Souvlaki Seasoning
- That’s it. Simple!
Instructions
- Trim off any excess fat on the tenderloin.
- Prepare souvlaki marinade ingredients. Half two whole lemons, 2 TBSP of Souvlaki Seasoning and 3 TBSP of Olive Oil.
- Put the tenderloin, seasoning and oil in a Ziploc bag.
- Squeeze the lemon juice from the fresh lemons into the ziploc bag.
- Close the ziploc bag and mix the marinade all around the tenderloins. Make sure they are mixed well. Refrigerate for 2-4 hours.
- Preheat your grill to 450F (I’m using a Camp Chef Pellet Grill) and once to temp, add the tenderloin.
- Roll the tenderloin 90 degrees every couple minutes until the tenderloin gets to 145-150F. Then remove.
- Quickly wrap in foil and let rest for 8-10 minutes. Then cut to whatever size you please and serve. Tender, juicy and delicious.
Grilled Pork Tenderloin With Greek Marinade
Equipment
- Cutting Board
- Sharp Knife
- Mixing Bowl/Serving Bowl
- Pellet Grill, Charcoal Grill or Gas (Pellet or Charcoal Preferred)
- Apple Smoking Pellets (If you are using a Pellet Grill)
- Aluminum Foil
- Large Ziploc Bag
Ingredients
- 3 lbs Pork Tenderloin
- 3 TBSP Olive Oil
- 2 Lemons
- 2 TBSP Souvlaki Seasoning
Instructions
- Trim off any excess fat on the tenderloin.
- Prepare souvlaki marinade ingredients. Half two whole lemons, 2 TBSP of Souvlaki Seasoning and 3 TBSP of Olive Oil.
- Put the tenderloin, seasoning and oil in a Ziploc bag.
- Squeeze the lemon juice from the fresh lemons into the ziploc bag.
- Close the ziploc bag and mix the marinade all around the tenderloins. Make sure they are mixed well. Refrigerate for 2-4 hours.
- Preheat your grill to 450F (I’m using a Camp Chef Pellet Grill) and once to temp, add the tenderloin.
- Roll the tenderloin 90 degrees every couple minutes until the tenderloin gets to 145-150F. Then remove.
- Quickly wrap in foil and let rest for 8-10 minutes. Then cut to whatever size you please and serve. Tender, juicy and delicious.
