Grecian Pork Tenderloin
This zesty marinade makes tenderloins even more tender than they already are. Olive oil, garlic, fresh lime juice, and oregano coat the meat, sealed in a plastic bag for a few hours before grilling.

A large resealable plastic bag should be filled with lime juice, olive oil, garlic, salt, and oregano.

Shake the contents of a sealed bag thoroughly until combined.

Look for tartness in the marinade.

Add a little more oil if it’s too tart.

Add more lime if you want more zing.

The flavours of salt and garlic should also be noticeable but not overpowering.

Tenderloins should be put in a bag, sealed, and turned to coat.

For two to five hours, marinate food in the fridge.

Fire up the grill to medium.