 |
Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 8 |
|
I printed this years ago from who listed it from the National Pork Producers Council. This is a great recipe and when my grill was out of commission, I tried in my crock pot as well. I am glad I fought the temptation to increase the lemon and garlic, because the amounts listed are just right. 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:
1. Place pork loin in a large zip-loc bag.
2. (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.
3. Seal and refrigerate overnight.
4. Remove pork and discard the marinade.
5. Grill over indirect heat on a covered grill until meat thermometer registers 155°F, about 1 to 1/2 hours.
6. 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.
7. Cook on low for 6 to 8 hours.
|
|