Simple, Greek pork tenderloin without the BBQ!


This dreary winter weather has me dreaming of sunny, faraway places and eating seaside! I love grilling in the summer, but it is not always feasible in the wintertime in southwestern Ontario, Canada.

I used to grill in all seasons when I had my rural property and cooking school. Now after having lived in a condo and having downsized to a small, lakeside property I have adapted my grilling recipes to indoors in the winter. This is a recipe that can be grilled or browned first in a pan and finished in the oven. I love it and make it often. By adding the potatoes to the marinade, you reduce waste plus get delicious Greek style potatoes too.

I just add a Tzatziki sauce and Greek salad and dinner is good to go! I make 2 tenderloins, so we have some leftover for Greek pitas. Tenderloin, lettuce and Tzatziki in a pita is the best for a quick lunch to go!

Another recipe you may enjoy is One pan Rosemary chicken!

Enjoy, and if you are dreaming of seaside dining, why not join us in the Mediterranean for a Spring or Fall Tour?

Puglia, Abruzzo, Sicily, and Malta with Natalina.

Small group tours with like-minded travelers enjoying food, wine, and cultural experiences. We travel off-the-beaten path to discover and enjoy small town, Mediterranean hospitality. 

Ciao for now! Natalina

Greek pork tenderloin and potatoes!

Simple pork with a marinade and potatoes that can be baked in the oven or grilled.
Servings 6


  • 2 pork tenderloins trim extra fat and silver skin
  • 1 cup olive oil
  • 2 tsp lemon pepper
  • 1 lemon, juiced
  • 1 tbsp dried oregano
  • 2 large garlic cloves, minced (or more!)
  • salt to taste
  • pepper to taste
  • 2 tbsp mayonnaise
  • 1 1/2 pounds mini potatoes I like a variety of types, red, yellow etc.


  • In a medium size baking dish mix the olive oil, lemon pepper, lemon juice, oregano, and garlic. Add the tenderloins and coat. Cover with plastic wrap and place in the fridge for 6 or more hours. Turn occasionally.
  • 1 hour before dinner, take the pork out of the fridge.
  • Preheat the oven to 400 F
  • Cover the potatoes with water in a medium sized pot. Bring to a boil and then boil until they are just fork tender. Strain the water in the sink. Cool potatoes.
  • Meanwhile, heat a large frying pan on the stove and add the tenderloins one at time and just brown the exterior. Save the pan and drippings.
  • Add the browned tenderloins back to the marinade and bake in the oven, uncovered, until desired doneness. I like medium rare. The internal temperature is 145 F, about 15 minutes… depending on the size.
  • While the pork is baking slice the potatoes each in half and add to the same pan as shown. Brown the cut side on high temperature. Set aside.
  • Remove the pork to a serving platter and cover with tinfoil to rest.
  • While pork rests, add the potatoes to the pan with the marinade, salt and pepper, to taste, and add 2 tbsp of mayonnaise. Coat thoroughly.
    Add the pan back to the oven and let the potatoes continue cooking until done and the pork has rested about 10 minutes.
  • Slice the pork after resting and serve with tzatziki sauce, potatoes and salad or vegetable of choice.
Author: Natalina Campagnolo
Course: Main Course
Cuisine: Mediterranean
Keyword: glutenfree, Meat, Quick & Easy
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