Lemon Marinated Pork Tenderloin

The name basil is derived from Greek basileus “king”, because of the royal fragrance of this herb. Basileus “king” means essentially “people’s leader.

Basil belongs to the family of Lamiaceae. Its leaves show an intense green color on the upper side and a green-gray color in the bottom side. Today, basil is cultivated in many Asian and Mediterranean countries; main exporters (for the European market) are France, Italy, Morocco and Egypt. There is also significant basil production in California.

Lemon Marinated Pork Tenderloin

Basil was known since the times of Egyptians, who used it, together with other essences, during religious ceremonies. It seems it was also used as an ingredient for the preparation of the balms used for mummification. In the Middle Age, it was believed to have magic properties, it was used as a defense against “basilisk”, a monster which looked like a poisonous serpent. The origins of Basil are from India and Indonesia. It was probably introduced in Europe by Greeks and Romans, coming from the commercial routes which crossed the Middle East. Ancient Romans considered it the symbol of lovers, and it was also used as an aromatic herb in cooking. Apicius mentioned basil in a recipe with peas. In England was introduced around the sixteenth century, whereas in America will be introduced in the seventeenth century.

Lemon Marinated Pork Tenderloin

In its homeland – India – the use of basil in cooking is pretty limited. A type of basil – the famous “Tulsi” – is considered a sacred plant dedicated to Vishnu and Krishna, its seeds are used for the making of mala, and are being consumed by the ones who practice a vegetarian diet or want a sounder lifestyle. In India is pretty common to plant basil to check the salubrity of a soil: the good growing of the plant makes a place or soil good. Moreover, it is believed the presence of basil, or better to say, Tulsi, can keep evil spirits away while attracting divine blessings. The leaves are used during religious ceremonies dedicated to Vishnu, in particular the ones in favor of family wellness.

In the western world basil is the sign of fertility. Boccaccio told the story of Lisabetta who, after having hidden the head of her lover in the soil of a basil vase, she watered him with her tears.

The weather here is getting better every day and the BBQ has long started working especially during weekends that we have plenty of time. This pork tenderloin is marinated in lemon, olive oil and herbs and it is packed with Mediterranean flavors. Very simple to put together, yet so juicy and delicious.

Lemon Marinated Pork Tenderloin


5.0 from 3 reviews
Grilled Lemon Marinated Pork Tenderloin
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Mediterranean
Ingredients/ Συστατικά
For the Marinade
  • 1 cup lemon juice
  • ½ cup olive oil
  • 1 tbsp dried basil
  • 1 tsp dried oregano
  • 2 tsp rosemary
  • 1 tsp salt
  • ½ to 1 tsp pepper depending how spicy you want it
  • 2 tbsp honey
  • 2 whole pork tenderloins cut in half and butterflied
Instructions/ Εκτέλεση
  1. About 6 hours before grilling time mix all the ingredients of marinade and after placing pork in a non-reactive vessel, pour on top the marinade.
  2. Cover with cling film and put in the fridge to marinate.
  3. One hour before grilling time, take the pork out of the fridge to come to room temperature.
  4. Remove from marinade.
  5. Place all marinade but ¼ cup to a pot and bring to boil.
  6. Add half cup water in which you have dissolved 1 tsp of corn starch.
  7. Whisk it in to thicken the sauce.
  8. Fire up your BBQ or grill or broiler and place the pork on top or underneath.
  9. Grill for about 6 to 7 minutes per side and bust with the marinade when you turn side.
  10. Remove, let it rest for five minutes and serve.

5.0 from 3 reviews
Ψαρονέφρι Μαριναρισμένο Με Λεμόνι και Μυρωδικά
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Κυρίως Πιάτο
Cuisine/ Κουζίνα: Μεσογειακή
Ingredients/ Συστατικά
Για τη Μαρινάδα
  • 1 φλ. χυμό λεμονιού
  • ½ φλ. ελαιόλαδο
  • 1 κ.σ. αποξηραμένο βασιλικό
  • 1 κ.γ. αποξηραμένη ρίγανη
  • 2 κ.γ. δεντρολίβανο
  • 1 κ.γ. αλάτι
  • ½ σε 1 κ.γ. πιπέρι ανάλογα με το πόσο πικάντικο το θέλετε
  • 2 κ.σ. μέλι
  • 2 ολόκληρα φιλέτα χοιρινού κομμένα στη μέση και κατά μήκος σαν πεταλούδα
Instructions/ Εκτέλεση
  1. Περίπου 6 ώρες πριν από το ψήσιμο ανακατέψτε όλα τα συστατικά της μαρινάδας και αφού τοποθετήσετε το χοιρινό κρέας σε ένα γυάλινο ταψί, ρίξτε από πάνω τη μαρινάδα.
  2. Καλύψτε με μεμβράνη και βάλτε στο ψυγείο για να μαρινάρεται.
  3. Μια ώρα πριν από το ψήσιμο, βγάλτε το χοιρινό από το ψυγείο για να έρθει σε θερμοκρασία δωματίου.
  4. Βγάλτε το από τη μαρινάδα.
  5. Τοποθετήστε όλη τη μαρινάδα, εκτός από ¼ φλιτζάνι σε μια κατσαρόλα και βράστε.
  6. Προσθέστε μισό φλιτζάνι νερό στο οποίο έχετε διαλύσει 1 κουταλάκι του γλυκού κορν φλάουρ.
  7. Ανακατέψτε μέχρι να δέσει η σάλτσα.
  8. Ανάψτε το μπάρμπεκιου ή το γκριλ του φούρνου και τοποθετήστε το χοιρινό πάνω στην πρώτη περίπτωση ή από κάτω στη δεύτερη.
  9. Ψήστε στο BBQ για περίπου 6 έως 7 λεπτά ανά πλευρά και αλείψτε με τη μαρινάδα όταν πριν αλλάξετε πλευρά
  10. Αφαιρέστε, αφήστε το να ξεκουραστεί για πέντε λεπτά και σερβίρετε.


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