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Dinner

Greek Grilled Pork Tenderloin

  • 10 Mins

    Prep Time

  • 30-35 Mins

    Cook Time

  • 4

    Servings

  • 309

    Calories

  • 18g

    Fat

  • 2g

    Carbs

  • 33g

    Protein

Recommended For:

HIV

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Ingredients

  • 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

What You’ll Need

  • Knife

  • Cutting Board

  • Measuring Cups

  • Measuring Spoons

  • Small Bowl

  • Whisk

  • Zip-Top Bag

  • Grill

    Grill or Grill Pan

  • Tongs

  • Meat Thermometer

Instructions

  • 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.

    Wash Hands Wash hands with soap and water.

Recipe Created by Meijer Registered Dietitians

Nourishment Notes

Pork Tenderloin

Pork tenderloin is a high-quality, lean protein source. Protein needs may be elevated for those with HIV.

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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