Greeky Pork Loin

I was lucky enough to go to Greece some years ago. While it might have been my host’s preference coloring my view, I was surprised to find just how much pork got eaten there — I’d expected a lot more lamb. (And we did have some seriously delicious lamb, let me not indicate otherwise.) And it was DELICIOUS pork. So I decided when I got home that I’d figure out how to make it. It took a little experimenting, but the flavors are bold and simple to identify, so not that much. It lends itself to a flavorful, juicy pork loin, or if you cube the pork before marinating it makes an excellent pita filling. Roommates both like this quite a bit.

This marinade also works well for chicken; I haven’t tried it with lamb or beef. The lemon means if you use it on fish you can’t leave it on very long, and it’s also pretty strong, so it’ll overpower more delicate fish.

Greeky Pork Loin

zest and juice of 2 lemons
1 1/2 tsp. salt
4 cloves garlic, smashed
2-3 sprigs fresh oregano or 1 tsp. dried oregano
a bunch of black pepper
1/4-1/2 c. extra virgin olive oil
1 pork tenderloin, about 1 lb.

Combine the lemon zest, lemon juice, salt, garlic, oregano, black pepper and olive oil in a large zip-top bag. Inflate, seal, and shake vigorously until all is combined. Add the pork tenderloin and marinate for two hours or up to overnight.

Preheat the oven to 400F. Spray a baking dish big enough for the pork loin with cooking spray, or oil it. Pull the pork loin out of the marinade, shake the chunks off, and put a thermometer in it. Roast for 25-30 minutes, until the thermometer reads 140-145 degrees. Pull it out of the oven, cover, and let rest for about ten minutes. Slice into medallions and serve!

This goes well with a lot of things; it’s got a good strong flavor, so it’ll stand up to most side dishes.

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~ by iliadawry on 10 October 2012.

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