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.
Top 5 Nutrients
|Calcium:||19 % / 209 mg|
|Vitamin B6:||73 %|
|Vitamin B12:||58 %|