Judy Garcia Recipe

Marinated Greek Pork

By Judy Garcia snflwr8351


Recipe Rating:
 1 Rating
Prep Time:
Cook Time:
Cooking Method:
Grill

Judy's Story

One 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!

Ingredients

1/2 c
olive oil
1/2 c
lemon juice
1/4 c
grape juice
1/4 c
red wine vinegar
6 clove
garlic, minced
salt and pepper, to taste
2 lb
boneless pork loin
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1
onion, sliced
2 tsp
italian seasoning
1/2 Tbsp
dried basil leaves
2
bay leaves, crumbled

Directions Step-By-Step

1
Prepare marinade by combining oil, lemon juice, grape juice, vinegar, garlic, seasoning, basil and bay leaves. Add salt and pepper to taste.
2
Cut 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.
3
Cover and refrigerate for 2-24 hours. Drain and reserve marinade. Heat marinade to a boil to be used to baste meat.
4
Thread meat on metal skewers and grill or broil in oven 4-5 inches from heat. Baste frequently with marinade while cooking.
5
Serve hot with eggs and cottage potatoes for breakfast, or on a bed of lemon rice for dinner.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Greek
Hashtag: #greek