BBQ Bible Strikes Again! The Pork Loin!

I'm not sure if they have these in every grocery store or not but we have these pre-marinated pork tenderloins that are vacuum sealed with some sort of wonderfulness. They are fantastic. Especially, if you add a little sumthin' sumthin' to it while grilling!

My maid of honor and her husband (my fiance's best friend) came over for an impromptu dinner tonight. Impromptu only because I worked all day and then when I stopped at the store, decided to have a brain-fart and only buy what sounded good at the time: wine, fresh mozzarella, a red onion, a couple red skin potatoes, and greek salad dressing. Random, much???

So I get home and just start pulling out whatever meat and veggies I had in the fridge. And since I have been honeymoon planning for Santorini the last 3 days, I had Greece on my mind.

Chicken + pork + veggies + BBQ Bible = Greek goodness!

And the best part: James had given me a little patio garden for my birthday this year, which I fully took advantage of my fresh herbs this evening and used fresh oregano in everything! (Can you hear me salivating???)

I found another BBQ Bible gem: the Greek Baste! If you haven't already bought this book, do it. Seriously, it's life changing.



Cheesy Factory (0 no cheese, 10 all cheese): 0 Sorry!
Time Factor (0 shortest, 10 longest): 5 (It shouldn't take this long, but it did for me. No idea why.)
Dummy Factor (0 easiest, 10 hardest): 2

Greek-ish Pre-Marinated Pork Tenderloin With Extras!
1 pre-packaged, pre-marinated pork tenderloin (for this recipe, get the Lemon Garlic flavor)
1/2 cup olive oil
1/4 cup fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons fresh oregano (or 2 teaspoons dried oregano)
2-3 garlic gloves, minced

Mix all ingredients together with a whisk (except pork, of course). Grill the pork tenderloin while continually basting with "baste", but be careful not to let too much drip off, as it will set on fire, and cause a soot taste. Grill tenderloin until center is 145 deg (just use a meat thermometer, I don't have any eye-ball tricks for this). Let pork then rest inside for 5 minutes or so before slicing, to let juices set in.

This is really mouth watering. And I don't care what your meat thermometer says is a good temperature for pork. Don't go below or above 145 deg. If you let it sit after taking off the grill, for just a couple of minutes, it will be the absolute perfect taste. Not dry, not dangerous. Trust me. Or trust your thermometer, however you want to look at it.