Tuesday, January 24, 2012

Grilled Pork Loin

This recipe is ALWAYS a big hit with my family and guests as well. And it is so easy. It pairs perfectly with Pioneer Woman’s Crash Hot Potatoes and a big salad, such as this Greek Salad. The only trick is remembering to marinate your pork at least 3-6 hours ahead of time so it can soak up the flavor and get nice and tender. It is actually best when you marinate overnight. The acid of the lemon juice really tenderizes the pork.

I buy Good Nature pork from BJ’s. Their pork is raised without EVER giving them antibiotics or growth stimulants and feed them a 100% vegetarian diet. You can read more about Good Nature here.

I can’t afford to buy organically raised, pastured meat all the time for my family of five. I know that Good Nature might not be doing everything right, but at least I feel like it’s a better choice, and one I can afford. A boneless pork loin at BJ’s is $2.99/lb. It comes whole and I slice it into steaks for this recipe. Last time I made this, my very picky four year old asked me if I could make this every night!

2 lbs. boneless pork loin, sliced into steaks of medium thickness
¾ cup lemon juice* (or lime)
½ cup olive oil
3 cloves garlic, sliced or minced
1 tsp sea salt
3 Tbsp dried oregano
Mix all ingredients except pork to make the marinade. Place pork in a large resealable bag or place it in a large glass baking dish. Pour the marinade over the pork and seal the container. Place it in the refrigerator for 3 hours or overnight. Preheat the grill and grill the pork turning once until done. Meat should reach an internal temperature of 140-160 degrees farenheit on a meat thermometer.

*I keep a bottle of 100% lemon juice in the fridge. Minute Maid makes a good one sold in the freezer section that is just lemon juice, no preservatives. Also, Lakewood Organic does too. It’s easier and more affordable than keeping fresh lemons all the time. 

1 comment: