Pork Tenderloin Marinated in Garlic, Lemon and Oregano with Greek Salad
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.
Watch how to make this recipe.
Combine the garlic, zest, juice, oregano and oil in blender and blend until smooth.
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.
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.
Brush the radicchio and tomatoes with oil and grill until lightly charred.
Remove the pork from the grill to a cutting board and loosely tent with foil.
Let rest 10 minutes before slicing.
Remove the radicchio and tomatoes from grill and set aside to cool slightly.
Whisk together vinegar, mustard, anchovy paste and a touch of honey in a medium bowl. Slowly whisk in the olive oil until emulsified.
Add the radicchio, tomatoes, arugula, cucumber, olives, and capers and toss to combine.
Transfer to a platter and top with feta and pork slices.
Garnish with fresh oregano and serve.
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 NoirRipe 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.