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Marinated Greek Pork

Judy Garcia Recipe

By Judy Garcia

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!

pinch tips: How to Skin Carrots, Potatoes and Apples

24 Hr
20 Min


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
onion, sliced
2 tsp
italian seasoning
1/2 Tbsp
dried basil leaves
bay leaves, crumbled

Directions Step-By-Step

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.

About this Recipe

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