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Herbed Yogurt Pork Tenderloin with Peach Olive Relish

Dive into fresh, vibrant flavors with this Herbed Yogurt Pork Tenderloin with Peach Olive Relish. Summer is just around the corner with this grilling favorite!
Prep Time15 minutes
Cook Time12 minutes
marinating time4 hours
Total Time27 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: dill, herbs, lemon, olives, parsley, peaches, pork, tenderloin, yogurt
Servings: 4 servings

Ingredients

For the herbed yogurt:

  • 1 cup plain whole milk Greek yogurt
  • 2 teaspoons fresh squeezed lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh mint finely chopped
  • 2 teaspoons fresh dill finely chopped
  • 2 teaspoons fresh parsley finely chopped
  • 1 1/2 teaspoons sugar or honey
  • 1/4 teaspoon garlic powder
  • 1/4-1/2 teaspoon salt
  • 1/8 teaspoon pepper

For the pork tenderloin:

  • 1 1/2 pound pork tenderloin fat trimmed
  • 1/3 cup prepared herbed yogurt
  • olive oil
  • salt
  • pepper

For the peach olive relish:

  • 1 peach ripe but still slightly firm, pitted and roughly chopped
  • 1/4 cup olives roughly chopped
  • 1/3 cup roma tomatoes seeded and roughly chopped
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons fresh mint finely chopped
  • 2 teaspoons fresh dill finely chopped
  • 2 teaspoons fresh parsley finely chopped
  • 1-4-1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon sugar or honey
  • 1/4 cup crumbled feta cheese

Instructions

To make the Herbed Yogurt:

  • In a small mixing bowl, combine all ingredients for herbed yogurt and stir until evenly mixed. Reserve 1/3-1/2 cup yogurt to marinate pork. Cover and chill remaining yogurt in fridge until meal is served.

To make the Pork Tenderloin:

  • Trim any excess fat off tenderloin. Place in a large Ziploc bag. Pour 1/3-1/2 cup herbed yogurt over tenderloin. Remove air and seal bag closed. Massage pork with fingers to coat in marinade. Place in fridge and marinate for 4-8 hours.
  • Remove pork from fridge 30 minutes before grilling. Preheat grill to medium high heat. Once pork has sat, remove from bag, scraping off excess marinade. Drizzle olive oil on outside of pork and rub to cover. Generously season outside of pork with salt and pepper.
  • Grill pork for 6-8 minutes on each side until pork reaches an internal temperature of 135 degrees. (Test doneness with a meat thermometer) Remove pork from heat, tent with foil, and let rest for 10 minutes before slicing.
  • While pork is cooking, prepare peach olive relish.

To make the Peach Olive Relish:

  • Cut and chop peach, olives, and tomato. Place in a medium sized mixing bowl. Add remaining ingredients (except feta) and gently stir and toss to coat evenly. Cover and chill until ready to serve.

To assemble plates:

  • Once pork has rested, slice into 1/2" thick slices. Place pork slices on plate. Add a dollop of yogurt on side. Top pork slices with a scoop of relish. Sprinkle feta cheese on top of relish.