Greek Pork Tenderloin (Or Sirloin)

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“From the Washington Post.”
2hrs 30mins

Ingredients Nutrition


  1. For the pork: Rub together the oregano, lemon zest, pepper and salt in a small bowl. Lay the tenderloins out on a platter or large sheet of aluminum foil. Sprinkle the rub and 1 tablespoon of the oil over the tenderloins; rub the seasonings and oil over the pork to coat it evenly. Wrap or cover the tenderloins. Refrigerate for at least 2 hours and up to 12 hours.
  2. Preheat the oven to 375 degrees. Heat the remaining tablespoon of oil in a roasting pan set over medium-high heat. When the oil is hot, add the pork tenderloins; cook for 5 to 6 minutes, turning them every 1 to 2 minutes to evenly brown the tenderloins on all sides. Transfer the pan to the oven.
  3. Roast for 20-30 minutes, or until the internal temperature of the pork registers 145 degrees on an instant-read thermometer. Remove the pan from the oven; transfer the pork to a platter to rest, and cover loosely with aluminum foil.
  4. For the jus: While the pork rests, combine the chicken broth, lemon juice, oregano, sugar, and salt and pepper to taste in a medium saucepan over medium-high heat. Bring the liquid to a boil; boil for about 8 minutes, until the liquid is reduced by half. Taste, and adjust the seasoning as needed.
  5. Slice the pork on the diagonal; serve with the jus poured over it or passed at the table.

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