Greek pork tenderloin and potatoes!
Simple pork with a marinade and potatoes that can be baked in the oven or grilled.
Ingredients
- 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.
Instructions
- 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.
