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Grilled Greek Pork Tenderloin/Oven Roasted Greek Potatoes (5/25/2007)

Grilled Greek Pork Tenderloin

1 cup lime juice
½ cup Olive oil
4 cloves garlic, sliced
2 teaspoons salt
4 tablespoons dried oregano
2 (1 pound) pork tenderloins

Place lime juice, olive oil, garlic, salt and oregano in a 1 gallon zip lock plastic bag. Mix ingredients in bag until well blended. Taste the mixture. If it's too tart, add a little more oil, not enough lime flavor, add more lime juice. Put pork loins in bag, seal, and turn to coat. Marinate in the refrigerator 6-8 hours, or, overnight. Preheat grill to medium (350-degrees). Use indirect cooking method. Oil grill grate. Sear meat on all sides. Move pork off of direct heat to cooler portion of the grill. Cook for 20-30 minutes, turn and cook for another 20-30 minutes, or internal temperature reaches 160-degrees. Remove from grill and let stand 5-10 minutes. Slice and serve.

Oven Roasted Greek Potatoes

6-8 large russet potatoes, washed and cut into wedges
3 teaspoons minced garlic
½ cup olive oil
1 cup water, plus another ½ cup water
1 ½ tablespoons oregano
Juice of 1 lemon
½ teaspoon salt
½ teaspoon pepper

Preheat oven to 440-degrees. Put all ingredients in a 9 x 13 baking, or a pan large enough to hold everything. Toss all to mix well. Bake 40 minutes. Turn and stir potatoes, and, sprinkle with a little more oregano. Add the other ½ cup water. Return to oven and bake another 40 minutes. Remove from oven, and let rest for about 5 minutes. Serve.

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