The meat had GREAT flavor and we loved combining it with other fun components to make a meal -- tzatziki and hummus, along with a "salad" I threw together of grape tomatoes, marinated artichoke hearts, Greek olives, and feta.
Ingredients
¼ cup red wine vinegar
¼ cup fresh lemon juice
2-3 cloves garlic, minced
½ tsp dried oregano
½ tsp kosher salt
½ tsp ground black pepper
2 pork tenderloins (1¼ lb each)
Instructions
In a large ziplock bag, combine the vinegar, lemon juice, garlic, oregano, salt, and pepper; zip the top of the bag and gently massage and shake to combine. Add the tenderloins, zip the top of the bag removing any excess air, and roll the tenderloins to coat on all sides. Marinade in the refrigerator for at least 4 hours, or overnight.
Preheat the grill to 400 F. Grill meat for about 20-25 minutes, turning every 5 minutes or so. Allow the meat to rest for at least 5 minutes before slicing into ½-inch thick slices.
Serve with tomato, feta, olive, and artichoke salad and/or hummus, tzatziki, and whole wheat pita bread.