1 lb (450 g) pork tenderloin, lower into 2 lengthy items
¼ cup (60 ml) olive oil
2 Tablespoons Greek seasoning
1 Tablespoon (15ml) pink wine vinegar
1 Tablespoon (15ml) lemon juice
Salt and pepper
Components for the Greek Seasoning:
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon dried dill
½ teaspoon cinnamon
½ teaspoon parsley
½ teaspoon marjoram
*Combine all of the elements and place them in an hermetic container.
In a big ziplock bag, add the olive oil, lemon juice, vinegar, and seasoning.
Place the two pork tenderloin items into the bag and marinade in a single day within the fridge.
Place the pork right into a frying pan on medium warmth. Go away the pork to cook dinner on one facet. Then use tongs to show the pork so that each facet is browned correctly.
Hold turning the pork till the interior temperature reaches 145 F/63 C (use a meat thermometer to examine).
Serving Dimension: 112.5g