Photo: Pork Tenderloin Marinated in Garlic, Lemon and Oregano with Greek Salad Recipe
Ingredients
- 4 cloves garlic, chopped
- 1 lemon, zested and juiced
- 2 tablespoons chopped oregano leaves, plus more for garnish
- 1/2 cup canola oil
- 1 1/2 pounds pork tenderloin
- Salt and freshly ground black pepper
- 1 head radicchio, cut into quarters
- 2 beefsteak tomatoes, cut into wedges
- 1/4 cup red wine vinegar
- 1 heaping tablespoon Dijon mustard
- 1 tablespoon anchovy paste
- Honey
- 1/2 cup extra-virgin olive oil
- 2 cups baby arugula
- 1 English cucumber, cut into big hunks
- 1 cup pitted kalamata olives
- 1 tablespoon capers
- 1/4 pound Greek feta, crumbled
Directions
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.
Heat a grill to high. 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.
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By homewoodcook
Birmingham, AL
on September 16, 2011
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The BEST pork tenderloin I have ever made. I have tried so many different marinades because my whole family loves pork tenderloin but its never been a favorite of my husband. He loved it! This recipe is awesome. The BEST. Thanks Bobby.
By loriaburke_8535264
blaine, WA
on August 24, 2011
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The salad was hands down our favorite !! I never would have guessed that I would prefer a salad over pork. Don't get me wrong the pork was super good but it needed the salad. Also, made the shrimp which I would highly recommend because the two sauces were so good and made the meal complete. Thank You Bobby you did use right tonight :o
By dasiba_11755122
New York, CA
on June 19, 2011
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Loved the combination of the pork with the salad. The warm tomato and radicchio grounded the salad and made it feel substantial. It's a well-balanced, satisfying, low carb meal. Note: I only had time to marinate the pork for an hour; I believe it would have been even more flavorful had it stewed longer.
Read all 11 reviews