If you like Greek flavors and delicious meals, this easy Greek Marinated Pork Loin recipe is for you. Marinate and roast one pork loin, and then enjoy quick and delicious pita sandwiches all week long! I could eat this for lunch every. single. day. Enjoy!
Easy Greek Marinated Pork Loin Recipe
A few weeks ago, I picked up some organic tzatziki from Costco at the recommendation of my friend Robin. She’s often my inspiration for the recipes I share on this blog and in fact, she wrote the recipe for the Homemade Shrimp Lo Mein I shared recently. I had intended to eat the tzatziki with marinated chicken, but I didn’t have anything other than whole chickens on hand, so I decided to use a pork tenderloin I had in my freezer instead.
I was inspired by Bobby Flay’s marinade recipe when I decided to try to make Greek pork. I combined fresh garlic, oregano and lemon with grapeseed oil and marinated my pork loin in the fridge for several hours. By the way, the Microplane Zester/Grater in the picture above is my new most favorite kitchen tool. It is awesome for zesting lemons, grating hard cheese and grating fresh ginger! My sister gave it to me for Christmas and it rocks!!
Then I seared the marinated pork loin on medium-high heat in an oven safe braiser for three minutes on each side. I really love my Le Creuset braisers – I may have a slight obsession with them – because they go so easily from stove-top to oven and they’re just so darn pretty. I’m working on a rainbow collection of Le Creuset, but it’s slow going because they are expensive.
Anyway, after the pork is seared, roast it in the oven at 400 degrees until the internal temperature reaches 145 degrees. This took about 45 minutes in my oven, but may take more or less time in yours. It’s important to verify the temperature of your pork before eating it. An easy way to verify the temperature is to invest in a good oven-safe meat thermometer that will alert you when your meat is ready. After the pork has reached 145 degrees, remove it from the oven and let it rest for at least three minutes before slicing.
At this point, you can eat the pork for dinner, slice it for pita sandwiches, or eat it on a Greek Salad too. I will admit that we ate it in pitas until I ran out of pitas and then I actually used the rest of the pork in a Chinese stir fry, so it’s a really versatile recipe.
For the printable Greek Pork Tenderloin recipe and to see how to turn it into easy pita sandwiches, click NEXT PAGE .