Greek Marinated Pork Tenderloin

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
Yields 4
greek marinated pork tenderloin

Ingredients

  • 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
  • Assembly
  • 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

Preparation

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.

Tips

Tuck the tail (small end) of the pork tenderloin under so that the pork tenderloin cooks evenly.

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Nutrition

Nutritional Information

per serving
Energy: 346 Calories
Protein: 33 g
Carbohydrate: 17 g
Fat: 16 g
Fibre: 3.1 g
Sodium: 493 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 19 % / 209 mg
Thiamin: 107 %
Selenium: 89 %
Vitamin B6: 73 %
Vitamin B12: 58 %