Pork Tenderloin Marinated In Garlic, Lemon And Oregano With Greek Salad
Serves: 6
Lilian Bahringer
1 January 1970
Based on User reviews:
47
Spice
53
Sweetness
44
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
4 cloves
Garlic (chopped)1 cup
Canola Oil680 g
Pork Tenderloin1
Salt1 cup
Red Wine Vinegar1 tbsp
Anchovy Paste1
Honey1 cup
Extra-Virgin Olive Oil1 cup
Pitted Kalamata Olives1 tbsp
CapersDirections:
1
Watch how to make this recipe
2
Combine the garlic, zest, juice, oregano and oil in blender and blend until smooth
3
Put the pork in a baking dish, add the marinade and turn to coat
4
Cover and refrigerate for at least 1 hour and up to 4 hours
5
Heat a grill to high
6
Remove the pork from marinade and season with salt and pepper, to taste
7
Grill until golden brown on all sides and cooked to medium doneness
8
Brush the radicchio and tomatoes with oil and grill until lightly charred
9
Remove the pork from the grill to a cutting board and loosely tent with foil
10
Let rest 10 minutes before slicing
11
Remove the radicchio and tomatoes from grill and set aside to cool slightly
12
Whisk together vinegar, mustard, anchovy paste and a touch of honey in a medium bowl
13
Slowly whisk in the olive oil until emulsified
14
Add the radicchio, tomatoes, arugula, cucumber, olives, and capers and toss to combine
15
Transfer to a platter and top with feta and pork slices
16
Garnish with fresh oregano and serve