Greek Pork Loin Recipe #32883
I printed this years ago from about.com 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.
by Deborah1
1¾ hours | 5 min prep
SERVES 8
- 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)
- 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.
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5 stars