Ingredients

• 4.5 lbs Pork tenderloin (trimmed of silver skin)
• 2 1/4 cups Plain Greek yogurt
• 1/2 cup Extra virgin olive oil
• 7 cloves Garlic, minced
• 3 tbsp Dried oregano
• 1 tbsp Dried thyme
• 2 large Lemons (zested and juiced)
• 2 1/4 tbsp Honey
• 1 tbsp + 1/2 tsp Kosher salt
• 1 1/4 tsp Black pepper

Instructions

1. Trim the pork tenderloins of any tough silver skin.
2. In a large bowl, whisk together the Greek yogurt, olive oil, minced garlic, oregano, thyme, lemon zest, lemon juice, honey, salt, and black pepper to create the marinade.
3. Place the pork in large zip-top bags or a large dish. Pour the marinade over the pork, massaging it to ensure an even coat. Marinate in the fridge for at least 2 hours (up to 12 hours for the best results).
4. Preheat your oven to 400°F (200°C). Line two baking sheets with foil or parchment paper.
5. Remove the pork from the marinade, letting the heavy excess drip off, but leaving a thin coating on the meat. Place on the baking sheets, ensuring the tenderloins are spaced out so they roast rather than steam.
6. Roast for 20-25 minutes, or until a meat thermometer inserted into the thickest part reads 145°F (63°C).
7. Remove from the oven, tent loosely with foil, and let the pork rest for 10 minutes before slicing to keep it perfectly juicy.