Pork Tenderloin Marinated in Garlic, Lemon and Oregano with Greek Salad

Name: Pork Tenderloin Marinated in Garlic, Lemon and Oregano with Greek Salad
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 4
Cuisine: Mediterranean, European, Greek
Ingredients: 1 Tbsp anchovy paste; 473 milliliters baby arugula; 2 beefsteak tomatoes, cut into wedges; 118 milliliters canola oil; 1 Tbsp capers; 1 Tbsp heaping tablespoon Dijon mustard; 1 English cucumber, cut into big hunks; 113 grams Greek feta, crumbled; 4 cloves garlic, chopped; 4 servings Honey; 237 milliliters pitted kalamata olives; 1 lemon, zested and juiced; 118 milliliters extra-virgin olive oil; 2 Tbsps chopped oregano leaves, plus more for garnish; 680 grams pork tenderloin; 1 head radicchio, cut into quarters; 59 milliliters red wine vinegar; 4 servings Salt and freshly ground black pepper

Pork Tenderloin Marinated in Garlic, Lemon and Oregano with Greek Salad is a Mediterranean recipe that serves 4. One serving contains 533 calories, 45g of protein, and 30g of fat. This recipe covers 44% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 1 hour and 50 minutes. Plenty of people really liked this main course. Head to the store and pick up anchovy paste, greek feta, dijon mustard, and a few other things to make it today. It is a good option if you're following a gluten free diet. Users who liked this recipe also liked Pork Tenderloin Marinated in Garlic, Lemon and Oregano with Greek Salad, Greek Salad with Oregano Marinated Chicken, and Greek Salad with Oregano Marinated Chicken.

Instructions

Watch how to make this recipe.

Combine the garlic, zest, juice, oregano and oil in blender and blend until smooth.

Ingredients you will need

Oregano

Garlic

Juice

Cooking Oil

Equipment you will use

Blender

Put the pork in a baking dish, add the marinade and turn to coat. Cover and refrigerate for at least 1 hour and up to 4 hours.

Ingredients you will need

Marinade

Pork

Equipment you will use

Baking Pan

Heat a grill to high.

Equipment you will use

Grill

Remove the pork from marinade and season with salt and pepper, to taste. Grill until golden brown on all sides and cooked to medium doneness.

Ingredients you will need

Salt And Pepper

Marinade

Pork

Equipment you will use

Grill

Brush the radicchio and tomatoes with oil and grill until lightly charred.

Ingredients you will need

Radicchio

Tomato

Cooking Oil

Equipment you will use

Grill

Remove the pork from the grill to a cutting board and loosely tent with foil.

Ingredients you will need

Pork

Equipment you will use

Cutting Board

Grill

Aluminum Foil

Let rest 10 minutes before slicing.

Remove the radicchio and tomatoes from grill and set aside to cool slightly.

Ingredients you will need

Radicchio

Tomato

Equipment you will use

Grill

Whisk together vinegar, mustard, anchovy paste and a touch of honey in a medium bowl. Slowly whisk in the olive oil until emulsified.

Ingredients you will need

Anchovy Paste

Olive Oil

Mustard

Vinegar

Honey

Equipment you will use

Whisk

Bowl

Add the radicchio, tomatoes, arugula, cucumber, olives, and capers and toss to combine.

Ingredients you will need

Radicchio

Cucumber

Tomato

Arugula

Capers

Olives

Transfer to a platter and top with feta and pork slices.

Ingredients you will need

Cooked Pork

Feta Cheese

Garnish with fresh oregano and serve.

Ingredients you will need

Fresh Oregano

Equipment

Ingredients

Servings:

1Tbsp

anchovy paste 473milliliters

baby arugula 2

beefsteak tomatoes, cut into wedges 118milliliters

canola oil 1Tbsp

capers 1Tbsp

heaping tablespoon Dijon mustard 1

English cucumber, cut into big hunks 113grams

Greek feta, crumbled 4cloves

garlic, chopped 4servings

Honey 237milliliters

pitted kalamata olives 1

lemon, zested and juiced 118milliliters

extra-virgin olive oil 2Tbsps

chopped oregano leaves, plus more for garnish 680grams

pork tenderloin 1head

radicchio, cut into quarters 59milliliters

red wine vinegar 4servings

Salt and freshly ground black pepper

Recommended wine: Pinot Noir, Malbec, Sangiovese

Pinot Noir, Malbec, and Sangiovese are great choices for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Burn Cottage Cashburn Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.

Burn Cottage Cashburn Pinot Noir

Ripe dark cherry, redcurrant and chocolate notes precede savoury notes of wild thyme, briar, and earth. Supple mouthfilling tannins give depth to the palate, while the freshness and red-berry acidity retain lovely length, focus, and balance.