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Marinated Greek Pork

Source of Recipe


From KSL TV web site, Salt Lake City, UT. Recipe by Becky Low






List of Ingredients



• 1/2 c. olive oil
  
• 1/2 c.lemon juice
  
• 1/4 c. grape juice
  
• 1/4 c. red wine vinegar
  
• 6 cloves garlic, minced
  
• Salt and pepper, to taste
  
• 2 lbs. boneless pork loin
  
• 1 onion, sliced
  
• 2 tsp. Italian seasoning
  
• 1/2 tsp. dried basil leaves
  
• 2 bay leaves, crumpled
  






Instructions



1. Prepare marinade by combining oil, lemon juice, grape juice, vinegar, garlic, seasoning, basil and bay leaves. Add salt and pepper to taste.
   
   
2. Cut pork into 1 inch cubes (if desired) and place in single layer in a 9x13" pan. Slice onion and separate into rings. Place onion on top of meat. Pour marinade over meat.
   
   
3. Cover and refrigerate for 2-24 hours. Drain and reserve marinade. Heat marinade to a boil to be used to baste meat.
   
   
4. Thread meat on metal skewers and grill or broil in oven 4-5 inches from heat. Baste frequently with marinade while cooking.
   
   
5. Serve hot on a bed of lemon rice. (See Lemon Rice recipe.)