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Marinated Greek Pork


1/2 cup olive oil
1/2 cup lemon juice
1/4 cup grape juice
1/4 cup red wine vinegar
6 cloves garlic, minced
salt and pepper, to taste
2 pounds boneless pork loin
1 onion, sliced
2 teaspoons Italian seasoning
1/2 teaspoon basil leaves, dried
2 bay leaves, crumpled


Prepare marinade by combining oil, lemon juice, grape juice, vinegar, garlic, seasoning, basil, and bay leaves. Add salt and pepper to taste. Cut pork into 1 inch cubes (if desired) and place in single layer in a 9×13 pan. Slice onion and separate rings. Place onion on top of meat. Pour marinade over meat. Cover and refrigerate for 2-24 hours. Drain marinade. Thread meat on metal skewers and grill or broil in oven 4 -5 inches from heat. If marinade is to be used as a baste after meat is partially cooked, heat marinade to a boil. Baste frequently with marinade while cooking. Serve hot on a bed of lemon rice.
Lemon Rice
2 tablespoons butter
1 1/2 cups rice
3 cups chicken broth
1 lemon
fresh parsley, snipped, (optional)


Grate at least 2 tablespoons peel from lemon, set peel aside. Juice lemon and combine with butter, rice and broth. Bring to a boil, reduce heat to simmer, cover and simmer (with out peeking) for 20-30 minutes or until liquid is absorbed. Stir lemon peel into rice. Sprinkle with fresh snipped parsley, serve hot.

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