Thursday, April 30, 2009

Greek Grilled Pork with Yogurt Sauce

It's raining and chilly in Chicago right now but I'm going to dream of the nicer weather that's coming and talk about grilling. One usually thinks of quick grilled meats but this recipe is for a slow grilling of a pork roast. The roast is marinated overnight in a garlic lemon marinade and then grilled over low heat for about an hour and a half. After the pork comes off the grill to rest, turn the heat up and grill some vegetables like zucchini and red peppers. These are great with the yogurt sauce also. This week pork loin is on sale at Dominicks for $1.99 per pound.

Greek Grilled Pork

One pork loin or top pork loin roast (about 3 - 8 pounds will work, the leftovers make fantastic sandwiches)
8 cloves garlic, chopped
2 lemons, juiced
2 tablespoons oregano, chopped
1/3 cup olive oil
1 tablespoon kosher salt

Combine all ingredients in a plastic bag and marinate overnight or for at least 6 hours. Heat grill to 250 - 300 degrees and roast pork over indirect heat for about and hour and half. When the internal temperature of the pork reaches 155 degrees, remove and tent meat for about 10 minutes. Slice pork and serve with yogurt sauce.

While the pork is resting, turn up heat and grill vegetables such as zuchini, red peppers, or onions.

Yogurt Sauce

1 cup plain yogurt (greek yogurt works well - I use non-fat but any type will work)
2 scallions, sliced
1 teaspoon cumin
1 teaspoon salt
fresh ground black pepper to taste

Mix all ingredients and let flavors meld for at least 1/2 hour.

1 comment:

  1. Thanks for the tip. I'm definitely going to try this.