Grilled Pork Tenderloin with Oregano Olive Oil Blend and Garlic

Juicy pork tenderloin, fresh garlic, bright lemon, and a smoky grill finish come together in a simple dinner that feels special without asking for much extra work. Oregano Infused Olive Oil brings earthy oregano, savory herb depth, and a rounded olive oil richness that soaks into the pork and carries through every slice, making this an easy fit for a cookout, family dinner, or relaxed dinner party.

Garden Infuzions

Grilled Pork Tenderloin with Oregano Olive Oil Blend and Garlic

Juicy grilled pork tenderloin gets a bold, herb-forward finish from Oregano Infused Olive Oil, garlic, lemon, and black pepper for an easy dinner with big flavor.

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Prep Time 15 minutes mins

Cook Time 16 minutes mins

Total Time 31 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds pork tenderloin
• 1/4 cup Oregano Infused Olive Oil
• 4 cloves garlic minced
• 1 tablespoon lemon juice
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 tablespoon chopped fresh parsley
• 1 tablespoon olive oil for the grill grates
• Lemon wedges for serving

Equipment

• 1 Grill Preheated to medium-high
• 1 Instant-read thermometer For checking doneness
• 1 Mixing bowl For the marinade
• 1 Tongs For turning the pork
• 1 Cutting board For resting and slicing
• 1 Sharp knife For clean slices

Method

 

Instructions

1. 1. Pat the pork tenderloin dry with paper towels and trim away any silver skin if needed.
2. 2. In a small bowl, stir together Oregano Infused Olive Oil, minced garlic, lemon juice, kosher salt, black pepper, dried oregano, and chopped parsley.
3. 3. Rub the mixture all over the pork tenderloin, then let it rest while the grill heats.
4. 4. Preheat a grill to medium-high heat and oil the grates lightly.
5. 5. Grill the tenderloin for 12 to 16 minutes, turning every few minutes, until the outside is nicely charred and the center reaches 145°F.
6. 6. Move the pork to a cutting board and let it rest for 5 to 10 minutes before slicing.
7. 7. Slice into medallions and serve with lemon wedges and any pan juices from the board.

Notes

For the best texture, avoid overcooking the tenderloin and let it rest before slicing so the juices settle back into the meat. If your grill runs hot, move the pork to a cooler zone after the first few minutes to finish gently.

A dry spice rub can be added under the oil mixture if you want a deeper crust, but keep the seasoning balanced so the oregano blend stays in front.

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Recipe Tips

Let the pork sit at room temperature for about 20 minutes before grilling so it cooks more evenly. Use a meat thermometer and pull the tenderloin when it reaches 145°F at the thickest part, then rest it before slicing.

Serving Suggestions

Serve this pork with grilled potatoes, a crisp green salad, buttered corn, or roasted vegetables. It also works well sliced thin for sandwiches or tucked into rice bowls.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Rewarm gently in a skillet over low heat or enjoy the slices chilled for a simple lunch.

Variations

Add crushed red pepper to the marinade for a little heat, or finish the sliced pork with chopped parsley for a fresh herbal note. You can also swap in lime juice for a brighter citrus finish.

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