Marinated Greek Pork
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!
salt and pepper, to taste
boneless pork loin
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dried basil leaves
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 into rings. Place onion on top of meat. Pour marinade over meat.
Cover and refrigerate for 2-24 hours. Drain and reserve marinade. Heat marinade to a boil to be used to baste meat.
Thread meat on metal skewers and grill or broil in oven 4-5 inches from heat. Baste frequently with marinade while cooking.
Serve hot with eggs and cottage potatoes for breakfast, or on a bed of lemon rice for dinner.