Greek Style Grilled Pork Loin Served Over Roasted Garlic And Fresh Veggie Couscous Recipes

GREEK PORK TENDERLOIN WITH ISRAELI COUSCOUS

Steps:

• Preheat the oven to 375 degrees F. Combine the allspice, oregano and garlic powder in a bowl. Pierce the pork all over with a fork. Season with 1/2 teaspoon salt and a few grinds of pepper; rub with the spice mixture.
• Heat 1 tablespoon olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the pork and cook, turning, until browned all over, about 5 minutes. Transfer the skillet to the oven. Cook until a thermometer inserted into the center of the pork registers 145 degrees F, about 20 minutes. Transfer to a cutting board and let rest 5 minutes.
• Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the couscous and cook, stirring, until toasted, 5 minutes. Add 1 3/4 cups water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, then reduce the heat to low; cover and cook until the liquid is absorbed, about 15 minutes.
• Fluff the couscous with a fork; let cool. Add the feta, cucumbers, herbs, sun-dried tomatoes, lemon juice and the remaining 1 tablespoon olive oil; toss. Season with salt and pepper. Serve with the pork and lemon wedges.

GREEK STYLE GRILLED PORK LOIN SERVED OVER ROASTED GARLIC AND FRESH VEGGIE COUSCOUS

Steps:

• Prepare medium to hot fire in a charcoal grill (with cover). Make sure you oil the grill with olive oil (I use as paper towel to rub oil onto warm grill) if using a gas grill preheat to medium of medium high or 300 degrees. . I use charcoal and wood chips for all my grilling.
• Remove pork loin from package and place on platter rub olive oil all over the loin cover with plastic wrap.
• Boil 1 ½ cups water on stovetop in small pot. Pour couscous into large bowl add ground black pepper, and Greek Seasoning then pour boiling water over couscous cover with plastic wrap and set aside for 5 minutes then flake with fork cover and place in frig until all veggies have been prepared. I do my couscous the day before so the veggies have time to flavor the couscous.
• Quarter cherry tomatoes, chop cucumber,red onion,fresh basil leaves and mint leaves, I used canned sliced black olives add all to the cooled couscous and mix well. Add 1/4 cup extra virgin olive oil mix well.Cover with plastic wrap and return to frig. While you grill pork loin.
• Place pork loin in center of grill turn every 15 minutes on every side. On my grill it took 45 minutes Close grill last 15 minutes Note: You could do the same recipe on a large grill pan on your stovetop too! Remove pork loin from grill when done and cover with a piece of foil to tent pork loin to rest
• Plating begins with 2-3 large spoons of couscous in a dinner size pasta plate with sides or just a dinner plate. Slice 4 slices of pork loin and place on top of couscous drizzle a bit of extra virgin olive oil on top of meat and garnish with fresh mint.

GREEK PORK LOIN

Steps:

• 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.