Greek-Style Marinated Pork With Lemon Rice |
|
 |
Prep Time: 300 Minutes Cook Time: 20 Minutes |
Ready In: 320 Minutes Servings: 6 |
|
Plan ahead, the meat has to marinade for 4-24 hours, best when left 24 hours - this is best made on the grill but can be broiled in the oven. Ingredients:
1/2 cup olive oil |
1/2 cup fresh lemon juice |
1/4 cup grape juice |
1/4 cup red wine vinegar |
6 minced garlic cloves |
salt and pepper |
2 lbs boneless pork loin |
1 onion, sliced |
2 teaspoons dried italian seasoning |
1/2 teaspoon dried basil |
2 bay leaves, crumpled (optional but good to add) |
2 tablespoons butter |
1 1/2 cups rice |
3 cups good quality chicken broth |
1 lemon |
salt and pepper |
Directions:
1. Prepare the marinade by combining the olive oil, lemon juice, grape juice, vinegar, garlic, salt, pepper (to taste), Italian seasoning, basil and crumbled bay leaves.
2. Cut the pork into 1-inch cubes( or a little larger if desired).
3. Place the pork in a single layer in a glass 13x9-inch pan.
4. Slice the onion and seperate into rings.
5. Place onion over top of meat.
6. Pour the marinade over meat.
7. Cover, and refrigerate for 4-24 hours (the longer, the better!).
8. Drain marinade, or save to baste meat while cooking (see note below).
9. Thread meat on metal skewers; grill or broil in oven (4-5 inches) from heat until pork is cooked.
10. Note: if marinade is to be used to baste meat when cooking, heat the marinade to a boil for 3 minutes, and use to baste the meat frequently while cooking.
11. Serve hot on a bed of lemon rice (recipe below).
12. For lemon rice: grate at least 2 tablespoons lemon peel (or more for a stronger lemon taste); set aside.
13. Squeeze out juice from lemon, and combine with butter, rice and broth (salt and pepper to taste).
14. Bring to a boil, reduce heat and simmer, cover and simmer (without peeking!) for 20-30 minutes, or until the liquid is absorbed.
15. Remove from heat, and stir in lemon peel.
16. Serve hot with cooked meat.
17. DELICIOUS!
|
|