This zesty lemon and garlic marinade tenderises pork fillets beautifully before barbecuing. Slice thinly and serve in pitta with fresh tzatziki sauce.
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I also halved the recipe, et it marinate overnight, cooked it in a 350 degree oven for about 45 mins. It was perfect -- so moist and tender. Plus, the leftovers make great Greek pita sandwiches with lettuce, tomatoes, olives, feta, red onion, pepperocini and greek dressing. Yum! - 25 Nov 2003 (Review from Allrecipes US | Canada)
This is an extraordinary dish! I followed the recipe as directed and it turned out great! The taste of the lime on the pork is absolutely remarkable. I added extra marinade on top of the pork tenderloin before inserting it in the oven at 400 degrees Farenheit for 30 minutes and it turned out to perfection. (Since it's winter and quite cold here in Ottawa, Canada, I couldn't use my bbq so I used the oven instead). I served this great dish with Asiago toasted cheese puffs (see recipe on allrecipes.com) along with risotto with artichokes! What a great combination! - 09 Dec 2007 (Review from Allrecipes US | Canada)
Bar none, this is one of the tastiest ways to prepare pork tenderloin I have ever tried. I accidentally forgot to add the oregano, and it was STILL just great. Next time, of course, I will try to remember the oregano! Per some of the other reviews, I halved all the marinade ingredients and had plenty for 2 tenderloins. I used fresh lemon juice to make it "authentic" Greek, rather than lime juice, minced about 1/3 of the garlic for the marinade & made slits in the tenderloins & inserted the garlic slices. We cooked it on our gas grill over indirect heat for exactly 25 minutes (to 160 degrees), and it was superb! Thanks, Dave, for this keeper of a recipe. - 14 May 2002 (Review from Allrecipes US | Canada)