I love chicken. I’ve always loved chicken. My parents always joke about how when I was a kid, I’d order chicken whenever we went out. Any way I could get it. Even for breakfast. (okay, that may be an exaggeration, but it’s not far off)
But pork tenderloin runs a close second. It’s been showing up a lot here lately, hasn’t it? Well, here’s why:
It’s not very expensive.
It takes just minutes to cook.
It’s low in fat.
It’s totally versatile.
So juicy and tender…and EASY! Another perfect weeknight main dish!
Greek Pork Tenderloin
1 (approximately 1 pound) pork tenderloin
1-2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
3 garlic cloves, chopped
2 tablespoons oregano
salt and pepper
Combine all ingredients with pork in a large ziploc bag. Move around gently, then marinate at least half an hour (over an hour is better!), turning a few times.
Preheat oven to 425 degrees. Heat skillet over medium high heat. Add a little oil, then place pork inside and pan sear for 3 minutes on each side. Place in a baking pan and cook for about 15 minutes.
***this can also be grilled, if you like…in which case you can skip the pan sear***