Greek Pork Loin
Infuse your dinner table with the vibrant flavors of the Mediterranean with this Greek Pork Loin recipe. This dish features a tender, three-pound pork loin marinated in a zesty blend of olive oil, fresh lemon juice, garlic, and traditional Greek herbs like oregano and thyme, delivering a symphony of savory and citrusy notes in every bite. Roasted to perfection with aromatic rosemary sprigs, sweet red onion, and a touch of chicken broth for added moisture, the pork is beautifully juicy and flavorful. This impressive yet approachable recipe is perfect for weeknight meals or entertaining, and it pairs wonderfully with roasted potatoes or a crisp Greek salad. Ready in just 90 minutes, including prep and cook time, this Greek-inspired masterpiece will transport your taste buds straight to a sun-soaked Aegean coast.
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Recipe Information
Ingredients
- 3 pounds Pork loin
- 0.25 cups Olive oil
- 0.25 cups Fresh lemon juice
- 4 pieces Garlic cloves, minced
- 2 teaspoons Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Ground cumin
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 4 pieces Fresh rosemary sprigs
- 1 medium Red onion, sliced
- 1 cup Chicken broth
Instructions
In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, cumin, salt, and black pepper to create the marinade.
Place the pork loin in a large resealable plastic bag or a shallow dish and pour the marinade over it. Ensure the pork is evenly coated, seal the bag or cover the dish, and refrigerate for at least 2 hours or overnight for best results.
Preheat your oven to 375°F (190°C).
Remove the pork loin from the marinade, allowing the excess to drip off. Reserve the remaining marinade for roasting.
In a large ovenproof skillet or roasting pan, place the pork loin and arrange the rosemary sprigs and sliced red onion around and under the meat.
Pour the reserved marinade and chicken broth into the skillet or pan.
Cover the skillet or roasting pan with aluminum foil and roast in the preheated oven for 45 minutes.
Remove the foil and continue roasting for an additional 30 minutes, or until the internal temperature of the pork loin reaches 145°F (63°C) when checked with a meat thermometer.
Once cooked, remove the pork loin from the oven and let it rest for 10 minutes before slicing.
Serve the Greek pork loin with the roasted onions and pan juices. Optionally, pair with a side of roasted potatoes or a Greek salad.
Nutrition Facts
Calories |
650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 721 mg | 31% | |
| Total Carbohydrate | 4.3 g | 2% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 1.2 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1072 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
