Community Pick
Greek Pork Loin
photo by Serah B.
- Ready In:
- 1hr 35mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 3 lbs boneless pork loin roast (single loin)
- 1⁄4 cup olive oil (use a good one)
- 1⁄4 cup lemon juice (fresh squeezed, about 2 avg lemons)
- 1 teaspoon dried oregano
- 1⁄2 teaspoon salt
- 1 teaspoon black pepper
- 6 garlic cloves (minced or crushed, use fresh)
directions
- Place pork loin in a large zip-loc bag.
- (If I will be pressed for cooking time or my roast is very thick, I will butterfly it at this point.) Combine remaining ingredients and pour over pork in bag.
- Seal and refrigerate overnight.
- Remove pork and discard the marinade.
- Grill over indirect heat on a covered grill until meat thermometer registers 155°F, about 1 to 1/2 hours.
- Let rest 10 minutes before slicing thinly to serve OR proceed as above except place roast in crock pot with 1/4 cup good chardonnay and 2 Tablespoons water.
- Cook on low for 6 to 8 hours.
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Reviews
-
I turned this into an experiment. I followed the recipe but had two 1 1/2 lb. pork tenderloins. I cooked one in a crock pot and the other in the oven. My dinner guests were the judges. The oven tenderloin won for looks and being able to identify the ingredients. The crockpot version won for tenderness and overall taste. The final vote was in favor of the crock pot. When I ran into my guests two nights later at a restaurant that served pork tenderloin, they were discussing whether or not my pork was better than the restaurant's. The restaurant's chef is excellent. That makes it a repeater.
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I made this for my family; we liked it ok, nothing special but again it was not bad. We liked the lemon juice but there was not much other flavor there, it needs something. I cooked this in the crock pot for 7 hours and it was a bit dry so I would cut the cook time or add more chardonnay and water. Thanks for posting.
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Tweaks
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Excellent, easy and flavorful! My family enjoyed it; it also fit into my low carb diet. I used 2 lbs of pork tenderlion but kept all other ingredient measurements the same. I cooked it on Low in the crockpot for 8 hours. I substituted Vermouth for the Chardonnay. Next time, I will double or triple the alcohol and water for more juice in the end result. The roast itself came out very melt in your mouth moist. I served this with a side of garlic butter rice and a marinated veggie salad. This recipe could also be used when roasting in the oven. Thanks; this is a keeper!
RECIPE SUBMITTED BY
Deborah1
United States