Grilled Pork Tenderloin With Greek Marinade
Here we take a whole pork tenderloin and do a souvlaki style marinade without cutting the tenderloin into small pieces. I grill it whole which ensures a more juicy tenderloin that is not overdone. Cut to serving size after the cook.
Prep Time4 hours hrs
Cook Time20 minutes mins
Total Time4 hours hrs 20 minutes mins
Course: Main Course
Cuisine: BBQ, Mediterranean
Keyword: bbq chicken marinade, greek marinade, pellet grill, pork tenderloin, souvlaki
Servings: 6
Calories: 360kcal
Author: Michael Haas
Cost: $15
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
- 3 lbs Pork Tenderloin
- 3 TBSP Olive Oil
- 2 Lemons
- 2 TBSP Souvlaki Seasoning
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.
Calories: 360kcal | Carbohydrates: 7g | Protein: 48g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 120mg | Potassium: 975mg | Fiber: 2g | Sugar: 1g | Vitamin A: 142IU | Vitamin C: 20mg | Calcium: 72mg | Iron: 4mg