Name: Bright Star Restaurants Greek-style Tenderloin Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 kg Pork tenderloin (boneless); 3 tbs Olive oil; 2 tbs Lemon juice; 1 tsp Lemon zest; 3 cloves Garlic cloves; 1.5 tsp Dried oregano; 0.5 tsp Dried thyme; 0.25 tsp Crushed red pepper flakes; 0 to taste Salt; 0.5 tsp Ground black pepper; 0.5 cup Greek yogurt; 0.5 cup Cucumber, grated; 1 clove Garlic (for tzatziki); 1 tbs Fresh dill, chopped; 1 tbs Fresh parsley, chopped

cocktail of shrimp, flavored with gallo, & our sliced special avocado sauce, pico de veg.

Shrimp delicious Cocktail

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Vida Mezcal, Domaine de Canton, ginger shrub, simple syrup, lemon juice; on the rock, stemmed

GOLDEN EMBERS

Trim excess fat from the pork tenderloin and pat dry. In a bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, red pepper flakes, salt (to taste), and black pepper.

Rub the pork with the marinade, turning to coat evenly. Cover and refrigerate 2–4 hours to let flavors penetrate.

Preheat the oven to 425°F (220°C). Heat a heavy skillet over medium-high heat with a splash of oil.

Remove pork from marinade and sear in the hot skillet on all sides until a golden crust forms, about 2–3 minutes per side.

Transfer the seared tenderloin to a roasting pan and roast in the oven until the internal temperature reaches 145°F (63°C), about 18–22 minutes for a 1 kg tenderloin. Remove and tent to rest for 5–10 minutes.

While the meat rests, make the tzatziki: in a bowl, combine Greek yogurt, grated cucumber, minced garlic, chopped dill, and a pinch of salt. Mix well and chill until ready to serve.

Slice the rested pork and garnish with chopped parsley. Serve with tzatziki on the side and lemon wedges.

Pork tenderloin (boneless)

Olive oil

Lemon juice

Lemon zest

Garlic cloves

Dried oregano

Dried thyme

Crushed red pepper flakes

Salt

Ground black pepper

Greek yogurt

Cucumber, grated

Garlic (for tzatziki)

Fresh dill, chopped

Fresh parsley, chopped

Greek-style tenderloin

crab and lobster au gratin

GREEK STYLE BEEF TIPS

To get the true experience, we recommend the mixed plate, which comes with four or five big and meaty ribs, an ample serving of sliced pork, several slices of white bread and a small Styrofoam cup of Archibald’s atomic-orange barbecue sauce.

mixed plate

When you’re at the birthplace of Alabama white sauce, you get the pit-smoked chicken, which is cooked to a golden brown for precisely three-and-a-half hours and then dunked into a big pot of the legendary sauce before serving.

pit-smoked chicken

The smoked turkey sandwich with chow-chow and coleslaw at Full Moon Bar-B-Que is so good it might make you forget you aren't eating pork.

smoked turkey sandwich with chow-chow and coleslaw

The SAW’s Sampler comes with two ribs, pulled pork and a smoked quarter-chicken, white bread and the choice of two sides.

SAW’s Sampler

Make Greek-style Tenderloin Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Greek-style Tenderloin Recipe

Ingredients

Marinade and tenderloin

Tzatziki sauce and garnish

Method

Marinade and roasting

Tzatziki sauce and finish

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