GRILLED PORK TENDERLOIN WITH GREEK FLAVORS

Grilled Pork Tenderloin with Greek Flavors image

Provided by Marilena Leavitt

Categories BBQ

Time 30m

Yield 5

Number Of Ingredients 7

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1 med. lemon (the zest and the juice)
5 med. garlic cloves, minced
1 TBSP. dry Greek oregano
½ cup olive oil
1½ lbs. pork tenderloin (two pieces)
1 tsp. sea salt
½ tsp. freshly ground black pepper

Steps:

In a small blender, combine the lemon zest, juice, garlic, oregano and olive oil. Blend until smooth. Put the pork in a re-sealable plastic bag, add the marinade and turn to coat. Refrigerate the meat for 2 hours and up to 4 hours.
Take the tenderloin out of the fridge and let it sit at room temperature for half an hour. Remove it from the marinade and season with salt and pepper.
Heat a grill to high. Grill the tenderloin until golden brown on all sides, making sure not to overcook. The internal temperature should be 140°F to 145° F in the thickest part of the meat. Transfer the pork to a cutting board and cover it loosely with foil. Let it rest for 10 minutes before slicing.