Judy's StoryOne of my favorite restaurants in my home town of Salt Lake City, Utah served Marinated Steak and Eggs, which was my "usual" when I went there. This recipe is very similar to that dish. Served with eggs and cottage potatoes... can't be beat!
red wine vinegar
salt and pepper, to taste
boneless pork loin
dried basil leaves
bay leaves, crumbled
1Prepare marinade by combining oil, lemon juice, grape juice, vinegar, garlic, seasoning, basil and bay leaves. Add salt and pepper to taste.
2Cut pork into 1 inch cubes (if desired) and place in single layer in a 9x13" pan. Slice onion and separate into rings. Place onion on top of meat. Pour marinade over meat.
3Cover and refrigerate for 2-24 hours. Drain and reserve marinade. Heat marinade to a boil to be used to baste meat.
4Thread meat on metal skewers and grill or broil in oven 4-5 inches from heat. Baste frequently with marinade while cooking.
5Serve hot with eggs and cottage potatoes for breakfast, or on a bed of lemon rice for dinner.