John Myers
Greek Pork Tenderloin
The perfect greek pork tenderloin recipe with a picture and simple step-by-step instructions.
- 650 g Pigfiels
- 3 Stems Oregano
- 2 Garlic cloves
- 1 Organic lemon
- 50 ml Ouzo
- 125 ml White wine dry
- 2 tbsp Olive oil
- 1 tsp Fennel seeds
- Pepper from the grinder
- Cut the fillet across the meat fibers into 2 cm thick slices and place them next to each other in a flat dish.
- Rinse off the oregano and shake dry, pluck the leaves off and chop. Peel the garlic and cut into thin slices. Wash the lemon with hot water, dry it and also cut it into thin slices. Mix the ouzo with the wine and oil. Mix in the oregano, garlic and lemon wedges with the fennel seeds, pepper and spread on the pork fillet slices. Leave to marinate for at least 4 hours (or overnight).
- Oil the grillage. Strip the marinade from the meat slices. Place the pork tenderloin on the grid and grill over medium heat for 5-6 minutes on each side.
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