This Greek-style marinade of garlic and lemon tenderises the pork before barbecuing. Delicious served in pita bread with tzatziki.
Altered ingredient amounts. This is one of the tastiest ways to prepare pork fillet I have ever tried. I accidentally forgot to add the oregano, and it was STILL just great. Next time, of course, I will try to remember the oregano! I halved all the marinade ingredients and had plenty for 2 fillets. I minced about 1/3 of the garlic for the marinade & made slits in the fillet & inserted the garlic slices. We cooked it on our gas barbecue over indirect heat for exactly 25 minutes, and it was superb! Thanks, Dave, for this great recipe. - 08 Oct 2008
Altered ingredient amounts. Good recipe with a few modifications. Makes way too much marinade - cut it in half and there is still more than enough for two whole fillets. I reduced the amount of oregano. Also added fresh ground pepper to the marinade. Roasted uncovered in a 180 degree oven for about 40 minutes. Use an oven thermometer to get it perfect. If it's overcooked it dries right out. - 08 Oct 2008
Used different ingredients. Very tasty. I used boneless, skinless chicken breasts. Marinated them for about 5 hours starting from semi-frozen state. I think I'll marinate a little longer next time to bring out the lime. Will make again. - 08 Oct 2008