Greek Style Marinated Pork With Lemon Rice Recipes

GREEK PORK CHOPS

Steps:

• In a large bowl, mix first 9 ingredients. Add pork chops and turn to coat. Cover; refrigerate 8 hours or overnight., Drain pork, discarding marinade. Grill chops, covered, over medium heat or broil 4 in. from heat until a thermometer reads 145°, 4-5 minutes per side. Let stand 5 minutes before serving.Freeze option: Freeze chops with marinade in a freezer container. To use, thaw in refrigerator overnight. Drain pork, discarding marinade. Grill as directed.

GREEK LEMON RICE RECIPE

Steps:

• Wash rice well and then soak it for about 15 to 20 minutes in plenty of cold water (enough to cover the rice by 1 inch). You should be able to easily break a grain of rice by simply placing it between your thumb and index finger. Drain well.
• Heat about 3 tbsp extra virgin olive oil in a large sauce pan with a lid (like this one) until oil is shimmering but not smoking. Add onions and cook for about 3 to 4 minutes until translucent. Add garlic and orzo pasta. Toss around for a bit until the orzo has gained some color then stir in the rice. Toss to coat.
• Now add lemon juice and broth. Bring liquid to a rolling boil (it should reduce a little), then turn heat to low. Cover and let cook for about 20 minutes or until rice is done (liquid should be fully absorbed and rice should be tender but not sticky.)
• Remove rice from heat. For best results, leave it covered and do not disturb rice for about 10 minutes or so.
• Uncover and stir in parsley, dill weed and lemon zest. If you like, add a few slices of lemon on top for garnish. Enjoy!

MARINATED GREEK PORK TENDERLOIN

Steps:

• Combine marinade ingredients in a 2 cup measure and whisk until combined. I use a fork to whisk it together.
• Place tenderloin in a zip top bag. Pour 1/2 of marinade over pork. The remaining marinade will be our finishing sauce.
• Remove all the air in the bag and close. Swish it around so the marinade covers the tenderloin. Marinade for at least 1 hour, 2 - 3 hours is better, and 4 hours is perfect. Don't let it go for more than overnight or it will start to get mushy.
• Remove tenderloin from the fridge and let sit at room temperature while grill is heating.
• Preheat the grill to medium high heat.
• Remove tenderloin from bag allowing excess marinade to drip off. Discard marinade.
• Grill over direct heat for 15 - 20 minutes, covered, turning once halfway through. The temp should be at least 137 degrees and not more than 140 degrees. It will continue to cook as it rests and a slight pink interior is desired.
• Transfer pork to a cutting board and let rest 5 minutes before slicing. Spoon any sauce from pan over pork. Serve.
• Let rest for 5 minutes on a cutting board. Slice and drizzle with reserved marinade. Enjoy.
• When ready to roast, set one oven rack on top position of oven and one rack on the bottom (lowest) position of oven.
• Preheat oven 425 degrees.
• Use a large cast iron skillet or other ovenproof skillet. Place tenderloin in skillet.
• Roast on bottom rack for 10 minutes. Remove skillet from oven and flip over tenderloin.
• Place skillet back onto bottom rack for another 10 minutes.
• Remove skillet from oven and check the temperature by placing a meat thermometer into thickest part of loin. It should read 137* - 140 degrees. If not, place back in the oven for a few minutes.
• Transfer pork to a cutting board and let rest 5 minutes before slicing. Spoon any sauce from pan over pork. Serve.

LEMON GARLIC MARINATED GRILLED PORK CHOPS

Steps:

• Whisk Marinade ingredients in a bowl (or ziplock bag). Add pork. Marinade for 1 hr minimum, 3 hours ideal, 12 hours max (Note 3).
• Take the pork out of the fridge 20 minutes before cooking.
• Shake excess marinade off (but don't wipe dry) and cook using preferred method. Pictured in post served with Minted Yoghurt - see notes!

PORK TENDERLOIN MARINATED IN GARLIC, LEMON AND OREGANO WITH GREEK SALAD

Steps:

• Combine the garlic, zest, juice, oregano and oil in blender and blend until smooth. Put the pork in a baking dish, add the marinade and turn to coat. Cover and refrigerate for at least 1 hour and up to 4 hours.
• Heat a grill to high. Remove the pork from marinade and season with salt and pepper, to taste. Grill until golden brown on all sides and cooked to medium doneness. Brush the radicchio and tomatoes with oil and grill until lightly charred. Remove the pork from the grill to a cutting board and loosely tent with foil. Let rest 10 minutes before slicing. Remove the radicchio and tomatoes from grill and set aside to cool slightly.
• Whisk together vinegar, mustard, anchovy paste and a touch of honey in a medium bowl. Slowly whisk in the olive oil until emulsified. Add the radicchio, tomatoes, arugula, cucumber, olives, and capers and toss to combine. Transfer to a platter and top with feta and pork slices. Garnish with fresh oregano and serve.

GREEK-STYLE PORK KABOBS

Steps:

• In a bowl mix the first 9 ingredients until well blended.
• Add in the pork cubes and place into a large resealable bag; seal and refrigerate for 8-24 hours turning the bag occasionally to coat pork cubes evenly with the marinade.
• Remove the pork cubes from the bag and thread on skewers.
• Season the pork cubes with seasoned salt and black pepper.
• Grill over medium-high heat turning occasionally for about 5 minutes or until the pork is cooked to desired doneness.

GREEK RIBS

Steps:

• Combine baby back ribs, onion, olive oil, lemon juice, oregano, honey, garlic, salt, and pepper in a large resealable plastic bag. Turn to ensure ribs are well coated.
• Marinate in the refrigerator, turning occasionally, 4 to 8 hours.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; grease with cooking spray.
• Arrange ribs on the prepared baking sheet, leaving space between them.
• Bake in the preheated oven until browned, about 10 minutes. Reduce oven temperature to 300 degrees F (150 degrees C). Continue baking until ribs are tender, about 1 hour.

GREEK-STYLE MARINATED PORK WITH LEMON RICE

Steps:

• 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.
• Cut the pork into 1-inch cubes( or a little larger if desired).
• Place the pork in a single layer in a glass 13x9-inch pan.
• Slice the onion and seperate into rings.
• Place onion over top of meat.
• Pour the marinade over meat.
• Cover, and refrigerate for 4-24 hours (the longer, the better!).
• Drain marinade, or save to baste meat while cooking (see note below).
• Thread meat on metal skewers; grill or broil in oven (4-5 inches) from heat until pork is cooked.
• 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.
• Serve hot on a bed of lemon rice (recipe below).
• For lemon rice: grate at least 2 tablespoons lemon peel (or more for a stronger lemon taste); set aside.
• Squeeze out juice from lemon, and combine with butter, rice and broth (salt and pepper to taste).
• Bring to a boil, reduce heat and simmer, cover and simmer (without peeking!) for 20-30 minutes, or until the liquid is absorbed.
• Remove from heat, and stir in lemon peel.
• Serve hot with cooked meat.
• DELICIOUS!

GREEK PORK TENDERLOIN MARINADE

Steps:

• In a large bowl, whisk oil, lemon juice, Greek seasoning, garlic salt and black pepper until well combined.
• Submerge pork tenderloin in marinade and refrigerate until you're ready to cook (or freeze).
• When you're ready to cook, remove pork from the refrigerator. Spray grill with cooking spray and preheat to medium high.
• Place pork tenderloin on grill turning periodically. Discard leftover marinade.
• Cook until it reaches an internal temperature of just before 145 degrees, around 15 minutes depending on thickness.
• Remove from heat to a clean plate and rest for 5-10 minutes. Carve and serve.