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

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.

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.

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 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.

GRECIAN PORK TENDERLOIN

Steps:

• Place lime juice, olive oil, garlic, salt, and oregano in a large resealable plastic bag. Shake sealed bag until ingredients are well mixed. Taste the marinade for tartness. If too tart, add a little more oil. Not enough zing, add more lime. The garlic and salt flavors should also be up front, yet not overpowering. Place tenderloins in the bag, seal, and turn to coat. Marinate in the refrigerator for 2 to 5 hours.
• Preheat grill for medium heat.
• Lightly oil the grill grate, and discard marinade. Grill tenderloins for 20 to 30 minutes, turning once, or to desired doneness.

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.