Pharmacy Notices
Dinner

Greek Grilled Pork Tenderloin

  • 10 Mins

    Prep Time

  • 30-35 Mins

    Cook Time

  • 4

    Servings

  • 309 Calories
  • 18g Fat
  • 2g Carbs
  • 33g Protein
  • Instructions & Tools

    Instructions

Ingredients

  • 4 Servings
  • 309 Calories
  • 18g Fat
  • 2g Carbs
  • 33g Protein
  • 45 Mins Total Time
  • 1½ lbs Pork Tenderloin – Do not rinse raw meat
  • ¼ Cup Extra Virgin Olive Oil + more for grill grates
  • ¼ Cup Lemon Juice, gently rub lemon under cold running water before juicing
  • ½ Tsp Salt
  • ¼ Tsp Pepper
  • 1 Tsp Garlic Powder
  • 1½ Tbsp Dried Oregano
Recipe Created by Meijer Registered Dietitians, Beth Eggleston and Emily Parsell

Nourishment Note

Instructions

  • 4 Servings
  • 309 Calories
  • 18g Fat
  • 2g Carbs
  • 33g Protein
  • 45 Mins Total Time
  • 1

    Wash Hands Wash hands with soap and water.

  • 2

    Whisk Ingredients Together To a small bowl, add the olive oil, lemon juice, salt, pepper, garlic powder and dried oregano. Whisk until well combined.

  • 3

    Marinate Pour marinade into a zip-top bag. Add pork tenderloin and squeeze out extra air. Wash hands after touching raw meat. Allow pork to marinate for at least 2 hours or up to overnight.

  • 4

    Heat and Prepare Grill When ready to prepare meat, oil grill grates and heat grill, or grill pan, over medium-high heat.

  • 5

    Grill Grill tenderloin for approximately 30 minutes, turning slightly every 5 minutes. Do not reuse marinades used on raw foods.

  • 6

    Check Temperature Remove meat from grill and allow to rest for 5 minutes. Ensure pork has reached an internal temperature of at least 145°F on a meat thermometer before serving. Slice and enjoy!

  • 7

    Clean Up Wash hands with soap and water.

Recipe Created by Meijer Registered Dietitians, Beth Eggleston and Emily Parsell

Fatigue Buster

  • Lemon Juice

    Use bottled lemon juice instead of fresh squeezed.

  • Roast

    If turning the meat on the grill is too labor intensive, roast at 375°F for approximately 40 minutes or until internal temperature reaches 145° on a meat thermometer.

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