Summer is in full swing at our house.
We have put away the preschool back pack.
We have sunscreen smeared all over the wood floors.
We have sand coming out of Kate’s car seat and our washer is constantly filled with towels, suits and swim diapers.
Another major summer indicator: we have been going through propane like crazy.
Here is a fun new pork tenderloin recipe that was a success in this house! I served it over greek lentil salad.
Greek Grilled Pork Tenderloin
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 2 tablespoons chopped oregano or dried
- 1/2 cup canola oil or olive oil
- 1 tsp. rosemary
- 1/3 c. red wine vinegar
- Salt and freshly ground black pepper
- 1 1/2 pounds pork tenderloin
- In a blender, puree the garlic, red wine vinegar, spices, lemon juice and oil to make a marinade.
- Generously season the pork tenderloins on all sides with more oregano, salt and pepper.
- Put the tenderloins in a Ziploc bag and add the marinade.
- Mix the marinade so that it’s covering the pork.
- Marinate for at least a few hours or overnight in the fridge. Make sure to move the marinade around in the bag to make sure it’s covering all meat.
- When you’re ready to cook, heat the grill and place pork tenderloin on hot grill. Grill 20-25 minutes until meat is cooked through. Turn often.
- Allow meat to set on the counter for a few minutes before slicing.
Serve with greek grain salad or lentil salad!
