This Greek Pork Tenderloin is easy, super juicy, and jam-packed with incredible flavors that will have everyone begging for more!
With its perfect blend of spices, herbs, and seasonings - combined with the pork's juicy tenderness- you are in for a treat that will become an instant favorite at any dinner table!
Serve the Greek Pork Tenderloin with sides like Greek salads, Lemon and Oregano Potatoes, or Rice Pilaf. It also makes excellent leftovers like sandwiches and wraps. So try it today and enjoy every bite of this flavorful and juicy dish!
The difference between pork tenderloin and pork loin
It is important to note that pork tenderloin and pork loin are different cuts of meat. Pork tenderloin is a smaller, more slender cut of meat, while pork loin is much thicker and has a higher fat content.
The pork tenderloin is the leanest cut of meat, taken from the muscle that runs along the backbone, and usually weighs between one to two pounds. It has a mild flavor and tender texture, making it ideal for marinating and baking. Pork loin, on the other hand, comes from the larger muscle near the pig's hip and is also known as sirloin roast. This type of pork often weighs at least four pounds and may be sold as a boneless roast, rib roast, or center-cut chops.
For this recipe, you want to use pork tenderloin.
Marinating your Greek Pork Tenderloin
Tenderloin is a very lean cut of meat, and it can dry out easily. However, a good marinade can help to add flavor, and then the quick cook helps to lock in the juices.
For this recipe, you will need the following:
- Pork Tenderloin: A tender cut of pork that is easy to find in grocery stores. It is a juicy cut if cooked correctly. I find the kids love it as it has no fat or gristle.
- Greek Seasoning Blend: You can make your own or buy this from the grocery store. Check the salt content before seasoning your pork with extra salt if using a premade blend.
- Extra Virgin Olive Oil: As the tenderloin has very little fat, adding some EVOO helps the pork color in the oven without needing a longer cooking time.
How to bake pork tenderloin
Once the pork tenderloin has been rubbed in the greek seasoning and olive oil, set it aside to come to room temperature while you preheat the oven to 400°F/205ºC.
Place the pork in a baking dish and bake for 25-30 minutes. You want an internal temperature of 145°F; I find using an instant-read thermometer gives me the most consistent results.
Check the temperature of the meat at its thickest part after 25 minutes, and once it reaches the desired temperature, take it out of the oven. Let the tenderloin rest for 10 minutes before slicing it into ½-inch thick medallions.
Serving Suggestions for the Greek Pork Tenderloin
This juicy baked pork is ideally served with a colorful Greek salad and fresh tzatziki sauce. Add some carbs with one of these delicious recipes:
How to use leftover meat
If you find yourself with leftover Greek pork tenderloin and are searching for ways to repurpose it, rather than simply reheating your meat and serving it as-is, consider transforming it into a delicious Mediterranean-inspired pita pocket filled with salad, tzatziki sauce, and your leftover pork slices. Alternatively, make a pizza topped with tomato, mozzarella, artichoke hearts, kalamata olives, bell peppers, and thinly sliced pork tenderloin.
If you make this Greek Pork Tenderloin, don't forget to come back and comment. You can also tag me on social media.
Any questions about the recipe? Use the comments section below.
Get the Recipe
Greek Pork Tenderloin
- 2 pork tenderloins, approx 1lb/450g each - see note 1
- 3 tablespoon greek seasoning - see note 2
- 1 teaspoon salt - see note 2
- 3 tablespoon olive oil
- Preheat your oven to 400F/205ºC.
- Use a small knife to remove any silver skin and fat from the tenderloins.2 pork tenderloins, approx 1lb/450g each
- Mix the seasoning blend, salt, and olive oil in a small bowl, then rub your paste all over the pork tenderloins.3 tablespoon greek seasoning1 teaspoon salt3 tablespoon olive oil
- Place the pork in a baking dish and bake on the middle shelf for 25-30 minutes. (You want an internal temperature of 145°F/63ºC).
- Remove the pork from the oven and let it rest for 10 minutes before slicing it into ½-inch thick medallions.
- The cooking temperature and times are for pork tenderloin, a thin, lean cut of meat, not to be confused with pork loin, which is much bigger.
- You can make your own Greek Seasoning or buy it from the grocery store. Grab my recipe here. If using a premade blend, check the salt content before seasoning your pork with extra salt
I gave this pork tenderloin a go yesterday and it was flavorful and delish! My dad requesting again for Father's day dinner.
Claire McEwen says
Oh I am so happy you and your Dad enjoyed it Rose 🙂