In May, I went to Pammy’s restaurant in Cambridge, MA to celebrate my birthday. Their menu at the time was prix fixe—any three dishes you want. One of them was a grilled pork chop that changed my perception of both how tender pork chops could be and how oregano can actually work as the dominant spice.
With every bite, my taste buds said the same thing: “This tastes like pizza. Juicy, meaty pizza.” There could have been some umami-tomato flavoring happening, but the star of the show was 100 percent the oregano. It was bright and citrusy without being overpowering.
While I am still trying to recreate the tenderness of that pork chop, I knew I could take a whack at creating the same flavor profile with pork tenderloin. Try this recipe to see how pork and oregano make the perfect pairing.
- 1 package ButcherBox Pork Tenderloin
- 2 teaspoons salt
- 1 tablespoon oregano
- 2 tablespoons avocado or grapeseed oil
- Heat grill to 400°F.
- Place pork tenderloin on a sheet pan.
- Mix salt and oregano in a small bowl.
- Rub avocado or grapeseed oil onto pork tenderloin, followed by the oregano salt mixture.
- Grill pork tenderloin for about 18 minutes, flipping it halfway through the cooking time. Remove the pork from the grill when it reaches an internal temperature of 145°F, as measured by a meat thermometer.
- Serve with a lemony, garlicky hummus, or tomato jam for some real pizza vibes.