Greek Pork Loin

"I printed this years ago from who listed it from the National Pork Producers Council. This is a great recipe and when my grill was out of commission, I tried in my crock pot as well. I am glad I fought the temptation to increase the lemon and garlic, because the amounts listed are just right."
photo by Serah B. photo by Serah B.
photo by Serah B.
Ready In:
1hr 35mins




  • Place pork loin in a large zip-loc bag.
  • (If I will be pressed for cooking time or my roast is very thick, I will butterfly it at this point.) Combine remaining ingredients and pour over pork in bag.
  • Seal and refrigerate overnight.
  • Remove pork and discard the marinade.
  • Grill over indirect heat on a covered grill until meat thermometer registers 155°F, about 1 to 1/2 hours.
  • Let rest 10 minutes before slicing thinly to serve OR proceed as above except place roast in crock pot with 1/4 cup good chardonnay and 2 Tablespoons water.
  • Cook on low for 6 to 8 hours.

Questions & Replies

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  1. I turned this into an experiment. I followed the recipe but had two 1 1/2 lb. pork tenderloins. I cooked one in a crock pot and the other in the oven. My dinner guests were the judges. The oven tenderloin won for looks and being able to identify the ingredients. The crockpot version won for tenderness and overall taste. The final vote was in favor of the crock pot. When I ran into my guests two nights later at a restaurant that served pork tenderloin, they were discussing whether or not my pork was better than the restaurant's. The restaurant's chef is excellent. That makes it a repeater.
  2. Easy to prepare, I followed recipe exactly. I cooked in the crockpot all day while I worked. The house smelled wonderful, the roast was extremely tender and moist. My family loved it, and they hardly like anything! I will definetly make it again!
  3. I think that this could also be called Pork Afalia but pieces of pork are used instead of a joint
  4. This is a good recipe. I used the ingredients listed but in amounts to suit my taste. The whole family enjoyed it. I baked it in the oven at 400 degrees for about 2 hours. To make sure it didn't dry out I covered it with aluminum foil as it cooked with the fatty side up.
  5. I made this for my family; we liked it ok, nothing special but again it was not bad. We liked the lemon juice but there was not much other flavor there, it needs something. I cooked this in the crock pot for 7 hours and it was a bit dry so I would cut the cook time or add more chardonnay and water. Thanks for posting.


  1. This was tasty and smelled amazing! We cooked it in the crock pot and used pork chops, fresh and powdered garlic, added a little lemon zest, and substituted sake instead of wine, since that was all we had on hand. Nice and tender. We served the pork with a couscous/tomato/feta salad.
  2. Excellent, easy and flavorful! My family enjoyed it; it also fit into my low carb diet. I used 2 lbs of pork tenderlion but kept all other ingredient measurements the same. I cooked it on Low in the crockpot for 8 hours. I substituted Vermouth for the Chardonnay. Next time, I will double or triple the alcohol and water for more juice in the end result. The roast itself came out very melt in your mouth moist. I served this with a side of garlic butter rice and a marinated veggie salad. This recipe could also be used when roasting in the oven. Thanks; this is a keeper!



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