Greek Pork Roast

A spicy yogurt sauce with cucumber and coriander seed provides a fresh blanket of taste for this gently marinated roast. Slice the roast thin after cooking and serve it with a vinegary marinated salad of red onions, tomatoes and goat cheese.

Serves: 8
Cook Time: 60 Minutes

Ingredients

• 1 3-pound Smithfield Boneless Pork Loin Roast
• 1/4 c. olive oil
• 1/4 c. lemon juice
• 1 t. oregano
• 1 t. salt
• 1 t. black pepper
• 6 garlic cloves minced
• Spicy Yogurt Sauce (recipe follows)

Steps

Place pork loin in large ziplock bag. Combine remaining ingredients except Spicy Yogurt Sauce; pour over pork in bag. Seal bag and refrigerate overnight. Remove pork from marinade discard marinade. Place pork over drip pan on grill. Grill over indirect heat in covered grill about 1 to 1-1/2 hours. Let rest 10 minutes before slicing thinly to serve. Serve with Spicy Yogurt Sauce.

Spicy Yogurt Sauce:
In small bowl stir together 1 c. plain yogurt, 1 peeled & chopped cucumber, 1/2 t. crushed garlic, 1/2 t. crushed coriander seed, 1/4 c. minced red onion and 1/4 t. crushed red pepper. Cover and refrigerate until ready to serve.

Serving Suggestions

Serve with Italian bread, marinated tomatoes, rice pilaf and roasted asparagus.

Recipe and photo courtesy of National Pork Board. For more information about Pork. The Other White Meat®, visit our website www.otherwhitemeat.com

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