Lemon, garlic and oregano are the “trinity”
of Mediterranean island cooking. And this culinary triumvirate
marries perfectly with pork. If desired, thinly slice leftovers
and tuck into pita pocket bread, topped with Yogurt Sauce. Serve
roast with Italian bread, marinated tomatoes, rice pilaf and
roasted asparagus.
Grilled Greek-Style
Pork Roast with Yogurt Sauce
- 1 (3-pound) boneless pork
loin roast
1/4 cup olive oil
1/4 cup lemon juice
1 teaspoon oregano
1 teaspoon salt
1 teaspoon ground black pepper
6 garlic cloves, crushed
1 cup plain yogurt
1 cucumber, peeled, seeded and chopped
1/4 cup minced red onion
1 garlic clove, crushed
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
- Place pork in large self-sealing
bag. Add olive oil, lemon juice, oregano, salt, pepper and 6
garlic cloves to bag; seal bag and toss gently to combine thoroughly.
Refrigerate 8 to 24 hours.
- Remove pork from marinade;
discarding marinade.
- Prepare medium-hot banked
fire in covered kettle-style grill.
- Grill pork over indirect
heat, away from fire, for 45 minutes-1 hour, until internal temperature
reads 150 to 155 degrees F.
- Let rest 10 minutes before
slicing to serve with Yogurt Sauce.
- For Yogurt Sauce: Stir
together yogurt, cucumber, onion, 1 garlic clove, coriander,
salt and red pepper flakes. Cover and refrigerate until ready
to serve.
Serves 8.
Nutrition Facts
Calories 250 calories
Protein 35 grams
Fat 10 grams
Sodium 290 milligrams
Cholesterol 85 milligrams
Saturated Fat 3 grams
Carbohydrates 4 grams
Fiber 0 grams
Recipe and photograph provided
courtesy of Pork: The Other White Meat.
