posted by jgarcia 06-25-103 7:19 PM
Marinated Greek Pork
Presented by Becky Low on the KSL-TV (Channel 5, Salt Lake City, UT) cooking show.
1/2 c. olive oil
1/2 c. lemon juice
1/4 c. grape juice
1/4 c. red wine vinegar
6 cloves garlic, minced
Salt and pepper, to taste
2 lbs. boneless pork loin*
1 onion, sliced
2 tsp. Italian seasoning
1/2 tsp. basil leaves, dried
2 bay leaves, crumbled
Prepare marinade by combining oil, lemon juice, grape juice, vinegar, garlic, seasoning, basil, and bay leaves. Add salt and pepper to taste. Cut pork into 1-inch cubes (if desired) and place in single layer in a 9x13" pan. Slice onion and separate rings. Place onion on top of meat. Pour marinade over meat. Cover and refrigerate for 2-24 hours. Drain marinade.
Thread meat onto skewers and grill or broil in oven 4-5 inches from heat. If marinade is to be used as a baste after meat is partially cooked, heat marinade to a boil. Baste frequently with marinade while cooking. Serve hot on a bed of lemon rice.
2 Tbsp. butter
1 1/2 c. rice, uncooked
3 c. chicken broth
Fresh parsley, snipped (optional)
Grate at least 2 Tbsp. peel from lemon; set peel aside.
Juice lemon and combine with butter, rice and broth. Bring to a boil; reduce heat to simmer, cover and simmer (without peeking) for 20-30 minutes or until liquid is absorbed. Stir lemon peel into rice. Sprinkle with fresh snipped parsley, if desired. Serve hot.
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