- 1 (3 1/2- to 4-lb.) boneless pork loin roast*
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1/2 cup vegetable oil
- 3 tablespoons cider vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon dried dillweed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Garnishes: flat-leaf parsley sprigs, lemon halves
How to Make It
Cut roast into 8 (1-inch-thick) pieces, and place in a large shallow dish or large zip-top plastic freezer bag.
Stir together chopped onion, minced garlic, and next 8 ingredients; pour over pork. Cover or seal, and chill at least 2 hours, turning occasionally. Remove pork from marinade, discarding marinade.
Grill pork, covered with grill lid, over medium heat (300º to 350º) 20 minutes or until a meat thermometer inserted into thickest portion registers 155º, turning once. Remove from grill, and let stand until meat thermometer registers 160º. Garnish, if desired.
*8 (1-inch-thick) boneless pork chops may be substituted.
Cooking School, Summer 2005