Pork tenderloin is marinated in the classic Mediterranean flavours of yogurt, dill, and basil. Served over a fresh Greek salad, it’s perfect to serve up and enjoy on a hot day.
- Prep: 15 min
- Cooking: 25 min
- Marinating time: 2 h - 6 h
- Pork with Marinade
- 2 tbsp (30 mL) plain Greek yogurt
- 2 tbsp (30 mL) grated cucumber seeded and drained
- 1/2 tsp (2 mL) lemon juice
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) black pepper
- 1/2 tsp (2 mL) dry basil
- 1/2 tsp (2 mL) dry dill
- 1 lb (450 g) pork tenderloin
- Greek Salad Dressing
- 2 tbsp (30 mL) vegetable oil
- 1 clove garlic minced
- 1/4 tsp (1 mL) honey
- 1/4 cup (60 mL) red wine vinegar
- 1 tsp (5 mL) lemon juice
- 1/4 tsp (1 mL) dried oregano
- 1/4 tsp (1 mL) dried basil
- Salt and pepper to taste
- 3/4 cup (175 mL) crumbled Feta cheese
- 2 cups (500 mL) diced tomatoes
- 2 cups (500 mL) diced red onion
- 4 cups (1 L) diced cucumber
In a small bowl, whisk together yogurt, cucumber, lemon juice, salt, black pepper, basil, and dill. Rub over the tenderloin and place in a resealable plastic bag. Let sit in the refrigerator for 2 to 6 hours.
When ready to cook, preheat oven to 400°F (200°C). Place pork on a parchment lined baking sheet and bake for 25 minutes or until just a hint of pink remains in the pork.
Greek Salad Dressing:
In a medium-sized bowl, whisk together oil, garlic, honey, red wine vinegar, lemon juice, dried oregano, dried basil, salt, and pepper.
In a large bowl, mix together Feta cheese, diced tomatoes, red onion, cucumber and 2 tbsp (30 mL) Greek salad dressing. Serve with sliced pork tenderloin.
Tuck the tail (small end) of the pork tenderloin under so that the pork tenderloin cooks evenly.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||19 % / 209 mg|
|Vitamin B12:||58 %|
|Vitamin B6:||73 %|