Greek Style Marinated Pork With Lemon Rice Recipes

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.

Steps:

• Mix the garlic with 2 tsp of the oil, the lemon zest and 1 tsp juice, lots of black pepper, and ½ tsp oregano in a large bowl. Tip in the pork and mix so the meat is well coated. Set aside to marinate for 30 mins if you have time.
• Heat 1 tsp olive oil in a non-stick pan. Add the chopped onion, cover and cook for 5 mins, then remove the lid and stir in the rice, dried mint and bouillon. Pour in 300ml boiling water. Cover and cook for 30-35 mins until the liquid has been absorbed and the rice is tender. Stir in the dill and a squeeze of lemon juice.
• Meanwhile, heat the grill to high or light your barbecue. Thread the pork onto two skewers. Mix the tomatoes, cucumber, red onion and olives in a bowl with the remaining oregano, vinegar, remaining oil and a squeeze of lemon. Pile onto plates and top with the feta.
• Grill the souvlaki for about 4 mins each side until they are cooked, but still juicy. Serve with the salad and rice.

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.

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!