Greek Pork Loin with Tzatziki

2 of the 1 lbs pork tenderloins
6 cloves of sliced garlic
3/4 cup of olive oil
1 1/2 cups of lime or lemon juice
2 tsp salt (depending on your taste)
6 Tblspns of dried oregano

Directions
1. Mix the olive oil, sliced garlic, oregano, lime juice, and salt in a resealable large plastic bag. Seal the bag and begin to shake ingredients until they are well mixed together. Then taste marinade and make sure there is no tartness flavor. If marinade seems too tart, you must add more oil until no longer tart. Or if you don’t have enough zing, then add more of the lime juice. The salt and garlic flavors are to be up front, but not too intense. Place your meat in the sealed bag and turn the meat to coat. Leave the meat in the marinade and refrigerate, marinate for 2 to 5 hrs.
2. Get grill ready and preheat the grill at medium heat.
3. Lastly begin to oil grill grate lightly, and then throw away the marinade. Begin to grill the meat for 20 to 30 minutes, only turn the meat one time, or to your preference of the meat being done.

Serve with grilled eggplant, tsatziki and a feta salad.

Tzatziki
16 ounces (2 cups) of thick Greek yogurt
4 to 10 cloves of garlic, finely chopped
1/2 cup of diced or grated cucumber (Kirby or "English")
1 tablespoon of olive oil
2 teaspoons of lemon juice
Preparation:

Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled.