Greek Pork Fillets
Recipe by:
Dave Nash
This zesty lemon and garlic marinade tenderises pork fillets beautifully before barbecuing. Slice thinly and serve in pitta bread with fresh tzatziki sauce.
Ready in 5 hours 35 minutes
Saved as a favourite by 34 cook(s)
Ingredients
Serves: 6
- 1 1/2 cups (375ml) fresh lemon juice
- 3/4 cup (190ml) olive oil
- 6 cloves garlic, sliced
- 2 teaspoons salt
- 4 tablespoons dried oregano
- 1 kg pork fillets
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Preparation method
Prep: 15 minutes | Cook: 20 minutes | Extra time: 5 hours, marinating1.
Place lemon juice, olive oil, garlic, salt and oregano in a large resealable plastic bag. Shake sealed bag until ingredients are well mixed. Taste the marinade for tartness. If too tart, add a little more oil. Not enough zing, add more lemon juice.
2.
Place pork fillets in the bag, seal and turn to coat. Marinate in the refrigerator for 2 to 5 hours.
3.
Preheat barbecue for medium heat.
4.
Lightly oil the cooking grill hotplate. Discard marinade. Barbecue pork fillets for 15-20 minutes, turning once or to desired doneness.
Provided by: Allrecipes
Last updated:
29 Mar 2012
Reviews
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.
Posted:
08 Oct 2008
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CBARBUSCA
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.
Posted:
08 Oct 2008
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RUTH-ANN
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.
Posted:
08 Oct 2008
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CHUMCHUM
Altered ingredient amounts.
I was never too sure about this recipe until I tasted it....Outstanding! I cut the marinade in half as previous reviewers sugessted.
Posted:
08 Oct 2008
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KERRIE73
Easy
This is an extraordinary dish! I followed the recipe as directed and it turned out great!
Posted:
08 Oct 2008
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