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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (187g) Recipe makes 8 servings |
||
| Calories 390 | ||
| Calories from Fat 238 | (61%) | |
| Amount Per Serving | %DV | |
| Total Fat 26.5g | 40% | |
| Saturated Fat 7.8g | 38% | |
| Monounsaturated Fat 13.7g | ||
| Polyunsaturated Fat 2.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 100mg | 33% | |
| Sodium 219mg | 9% | |
| Potassium 687mg | 19% | |
| Total Carbohydrate 1.7g | 0% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 0.2g | ||
| Protein 34.6g | 69% | |
Ingredients
- 3 lbs boneless pork loin roast (single loin)
- 1/4 cup olive oil (use a good one)
- 1/4 cup lemon juice (fresh squeezed, about 2 avg lemons)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 6 garlic cloves (minced or crushed, use fresh)
Directions
1
Place pork loin in a large zip-loc bag.2
(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.3
Seal and refrigerate overnight.4
Remove pork and discard the marinade.5
Grill over indirect heat on a covered grill until meat thermometer registers 155°F, about 1 to 1/2 hours.6
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.7
Cook on low for 6 to 8 hours.
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- Course > Main Dish
- Main Ingredient > Meat > Pork
- Cuisine > European > Southern (Mediterranean) > Greek
- Preparation > Time to Make > < 4 hours
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- Occasion > Everyday
- Dietary > High in... > High Protein
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Featured Reviews for This Recipe
From: CulinaryGourmetQueen
On Oct 9, 2008
Loved this roast! The flavors were great, and not overpowering. I added some dried onion flakes in the marinade for added flavor. As I grilled, I kept basting with the marinade, and then thew out what was left. The key to a tender roast is not to turn it often, and to let the meat sit for 10-15 minutes before cutting it, so the juices stay in the roast and not in the dish. Will make again. Thanks for sharing!
From: CaramelPie
On Aug 30, 2008
I really enjoyed this. DH thought it was a bit salty, but I thought it was great as is. I cooked it in the crockpot, and it was very tender and very good. Thanks.
From: Wileysmom
On Jan 14, 2003
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.
From: CindiJ
On Mar 18, 2005
Very easy to prepare. We roasted in the oven -thought it was very moist and tender. Felt it was lacking in the flavor department. Will make again and add some additional herbs.
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