Grilled Greek-Style Pork Roast with Yogurt Sauce

Lemon, garlic and oregano are the trinity of Mediterranean island cooking. And this culinary triumvirate marries perfectly with pork.

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Name: Grilled Greek-Style Pork Roast with Yogurt Sauce
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 3-lb boneless pork loin roast; 1/4 cup olive oil; 1/4 cup Lemon juice; 1 teaspoon Oregano; 1 teaspoon Salt; 1 teaspoon Black Pepper ground; 6 cloves garlic crushed; 1 cup Plain yogurt; 1 cucumber peeled, seeded, and chopped; 1/4 cup red onion minced; 1 clove garlic crushed; 1/2 teaspoon Ground coriander; 1/2 teaspoon Salt; 1/4 teaspoon crushed red pepper flakes

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INGREDIENTS

1 3-lb boneless pork loin roast
1/4 cup olive oil
1/4 cup Lemon juice
1 teaspoon Oregano
1 teaspoon Salt
1 teaspoon Black Pepper ; ground
6 cloves garlic ; crushed
1 cup Plain yogurt
1 cucumber ; peeled, seeded, and chopped
1/4 cup red onion ; minced
1 clove garlic ; crushed
1/2 teaspoon Ground coriander
1/2 teaspoon Salt
1/4 teaspoon crushed red pepper flakes

Servings

INSTRUCTIONS

Prepare medium-hot banked fire in covered kettle-style grill. Grill pork over indirect heat, away from fire, for 45 minutes-1 hour, until internal temperature reads 150-155 degrees F. Let rest 10 minutes before slicing to serve with Yogurt Sauce.

For Yogurt Sauce, stir together yogurt, cucumber, onion, 1 garlic clove, coriander, salt and red pepper flakes. Cover and refrigerate until ready to serve.

NOTES

Republished with Permission, National Pork Council

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Grilled Greek-Style Pork Roast with Yogurt Sauce

1 3-lb boneless pork loin roast 
1/4 cup olive oil 
1/4 cup Lemon juice 
1 teaspoon Oregano 
1 teaspoon Salt 
1 teaspoon Black Pepper ground
6 cloves garlic crushed
1 cup Plain yogurt 
1  cucumber peeled, seeded, and chopped
1/4 cup red onion minced
1 clove garlic  crushed
1/2 teaspoon Ground coriander 
1/2 teaspoon Salt 
1/4 teaspoon crushed red pepper flakes

Place pork in large self-sealing bag. Add olive oil, lemon juice, oregano, salt, pepper and 6 garlic cloves to bag; seal bag and toss gently to combine thoroughly. Refrigerate 8-24 hours. Remove pork from marinade; discarding marinade.
Prepare medium-hot banked fire in covered kettle-style grill. Grill pork over indirect heat, away from fire, for 45 minutes-1 hour, until internal temperature reads 150-155 degrees F. Let rest 10 minutes before slicing to serve with Yogurt Sauce.
For Yogurt Sauce, stir together yogurt, cucumber, onion, 1 garlic clove, coriander, salt and red pepper flakes. Cover and refrigerate until ready to serve.

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Nutrition

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Serving Size: 1 Serving (249g)
Recipe Makes: 8

Calories: 396
Calories from Fat: 164 (41%)

Amt Per Serving		% DV

	Total Fat 18.2g	24 %
	Saturated Fat 6.3g	32 %
	Monounsaturated Fat 8.6g
	Polyunsanturated Fat 1.5g
Cholesterol 137mg		42 %
Sodium 110.8mg		4 %
Potassium 864mg		23 %
Total Carbohydrate 6.2g		2 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 5.4g
Protein 49.6g		71 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 396

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