GREEK-STYLE LOIN ROAST

Greek-Style Loin Roast image

Provided by Nicole Bredeweg @nikkitten

Categories Pork

Number Of Ingredients 15

3 pound(s) pork loin roast
1/4 cup(s) olive oil
1/4 cup(s) lemon juice
1 teaspoon(s) dried oregano leaves, crushed
1 teaspoon(s) salt
1 teaspoon(s) black pepper
6 clove(s) garlic, minced
1 tablespoon(s) olive oil
SPICY YOGURT SAUCE:
1 cup(s) plain yogurt
1 - cucumber, peeled and chopped
1/4 cup(s) minced red onion
1/2 teaspoon(s) crushed garlic
1/2 teaspoon(s) crushed coriander seeds
1/4 teaspoon(s) crushed red pepper

Steps:

Place pork loin in large resealable plastic food storage bag. Combine all remaining ingredients, except for the Spicy Yogurt Sauce, in small bowl; pour over pork. Seal bag and marinade in refrigerator overnight, turning bag occasionally.
Meanwhile, combine all of the Spicy Yogurt Sauce ingredients in a small bowl; blend well. Cover and refrigerate until ready to serve.
Prepare grill with rectangular foil drip pan. Bank briquets on either side of drip pan for indirect cooking. Remove pork, discarding marinade. Place pork on grill over drip pan. Grill, on covered grill, over low coals 1-1/2 hours or to an internal temperature of 155*F. Let rest 10 minutes. (Internal temperature will rise slightly upon standing.) To serve, thinly slice roast and serve with Spicy Yogurt Sauce.
Alternate roast method: Before marinating, slice off the silver-skin (see America's Test Kitchen for tips on how to do this). Before cooking, temper (bring to room temperature) and dry. Prepare a large fry pan by adding a tablespoon of olive oil and heating it over medium-high heat until the oil ripples and wisps of smoke rise. Sear the loin for 4 - 5 minutes per side. Place in a roasting pan and roast at 400* for 12 minutes. Properly cooked loin will have a slightly pink middle.