34 Reviews of Greek Pork Loin

From: Wileysmom

On Jan 14, 2003

I turned this into an experiment. I followed the recipe but had two 1 1/2 lb. pork tenderloins. I cooked one in a crock pot and the other in the oven. My dinner guests were the judges. The oven tenderloin won for looks and being able to identify the ingredients. The crockpot version won for tenderness and overall taste. The final vote was in favor of the crock pot. When I ran into my guests two nights later at a restaurant that served pork tenderloin, they were discussing whether or not my pork was better than the restaurant's. The restaurant's chef is excellent. That makes it a repeater.

From: Sue L

On Dec 16, 2003

I did my roast a little differently by preparing it in the oven at 400F until it reached temp. It was cold out after all! The marinade gave the roast a good flavor, and the meat turned out tender and juicy. I served this with some tzatziki sauce I made. I also made some Greek potato wedges that I dipped in another batch of marinade (with just a little more oil) before baking. I also served some Greek salad to finish to meal. Very pleasant. Thanks for posting!

From: CindiJ

On Mar 18, 2005

Very easy to prepare. We roasted in the oven -thought it was very moist and tender. Felt it was lacking in the flavor department. Will make again and add some additional herbs.

From: Brandee Henry

On Sep 16, 2003

I forgot to marinate mine overnight, and threw it in the crockpot and it was still amazing. The smell alone was worth it. Delicious, will make this one again!

From: Ruth King

On May 6, 2004

I'd give this one 10 stars. OUTSTANDING! Thank you Deborah for posting it. My sisters and I are making a recipe book for a new bride to be and I'm adding this one! - I did mine in my slow cooker and threw in a few chunks of potato and some baby carrots cut in half - fantastic! My son (who is very picky about roasts) kept asking for more I can't wait to try it on the grill. Thank you again!

From: Pat Kolenda

On Feb 23, 2004

Easy to prepare, I followed recipe exactly. I cooked in the crockpot all day while I worked. The house smelled wonderful, the roast was extremely tender and moist. My family loved it, and they hardly like anything! I will definetly make it again!

From: Ty's Kitchen

On Apr 2, 2006

Excellent. Split the pork loin in half, and BBQed it in a foil-lined pan. Looked great sliced on the serving platter. Next time I will remember to start eariler and marinade overnight! Thanks for a great recipe!

From: Lightly Toasted

On Jun 5, 2006

oh, YUM!! This was excellent, and please the whole family, which is VERY hard to do, since DH, and DD#1 are not lemon lovers. This was tangy and delicious. I only had a few hours, so I cut the loin into nice, thick chops to marinate for 4 hours. Great recipe....will definitely make again!

From: incdeb

On Jun 5, 2004

Five stars because it is both easy and delicious... i followed SueL's idea about oven-roasting and it worked out perfectly.

From: GaylaJ

On Oct 21, 2007

This was good cooked in the crock-pot, but I do think it would have been better grilled, as I had originally planned to do. After checking the weather forecast for that evening, though, I opted to go ahead and put it in the crock-pot early in the day--I'm just not that fond of grilling in the midst of severe thunderstorms and tornado watches. I increased the oregano in the marinade to 2 teaspoons and marinated overnight as directed. Rather than discarding the marinade, I added it to the crock-pot with the roast to add more flavor, along with some vermouth and a little chicken broth (in lieu of chardonnay and water). I also cut some Yukon Gold potatoes into large chunks and added them to the crock-pot, then just served the meat and potatoes with a big Greek-style salad and homemade sourdough--made a wonderful, simple meal. Thanks for posting!