Grilled Greek Pork Tenderloin
A cool cheese, tomato, and olive topping is the perfect finishing touch to these tender and juicy tenderloins.
INGREDIENTS | SERVES 6
- ½ cup fresh lemon juice
- ⅓ cup olive oil
- 8 cloves garlic, divided
- 1 teaspoon salt
- 2 tablespoons fresh oregano leaves
- 1 teaspoon cayenne pepper
- 2 (1-pound) pork tenderloins
- ½ cup crumbled feta cheese
- 1 cup chopped tomatoes
- ⅓ cup sliced Kalamata olives
- ¼ cup minced flat-leaf parsley
- ½ teaspoon grated lemon zest
In large ziplock bag, combine lemon juice, oil, 4 cloves minced garlic, salt, oregano, and pepper.
Cut slits in the pork tenderloin. Cut the remaining four cloves garlic into thin slivers and insert into slits in the tenderloin. Add to bag with marinade, seal, and knead to coat. Refrigerate for 8–12 hours.
When ready to eat, prepare and preheat grill. In small bowl, combine feta cheese, tomatoes, olives, parsley, and lemon zest; set aside.
Drain tenderloin, reserving marinade. Grill for 20–25 minutes, turning twice and basting occasionally with marinade, until pork registers 155°F. Remove from heat and cover; discard marinade.
Slice pork crosswise and serve with feta cheese mixture.
Make sure that there's a grill ready and waiting for this recipe if you're taking it to the party. Pack the tenderloin, still in the marinade, in an ice chest with lots of frozen gel packs or bags of ice. Pack the tomato topping in a small, hard-sided container and add to the ice chest. Then just grill, slice, and serve at the party!