Greek Style Marinated Pork with Lemon Rice
Transport your taste buds to the Mediterranean with this vibrant Greek Style Marinated Pork with Lemon Rice. Tender pork medallions are infused with bold flavors from a zesty marinade featuring garlic, lemon juice, oregano, and smoky paprika, then perfectly seared for a mouthwatering finish. Paired with fragrant lemon rice, toasted in olive oil and simmered in savory chicken stock, this dish strikes the perfect balance of bright citrus and hearty depth. A garnish of fresh parsley ties it all together, making this recipe a fantastic option for an easy weeknight dinner or an impressive weekend feast. Ready in just an hour, this wholesome, flavor-packed meal brings the essence of Greece right to your table!
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Recipe Information
Ingredients
- 500 grams Pork tenderloin
- 4 tablespoons Olive oil
- 3 Garlic cloves, minced
- 3 tablespoons Lemon juice
- 2 teaspoons Dried oregano
- 1 teaspoon Paprika
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 cup White rice
- 2 cups Chicken stock
- 1 teaspoon Lemon zest
- 1 tablespoon Butter
- 2 tablespoons Fresh parsley, chopped
Instructions
Trim any excess fat from the pork tenderloin and cut it into 1-inch thick medallions.
In a large bowl, whisk together 3 tablespoons olive oil, minced garlic, lemon juice, dried oregano, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper to create the marinade.
Add the pork medallions to the marinade, ensuring they are well-coated. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
Rinse the white rice under cold water until the water runs clear. Set aside to drain.
In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the rice and toast it for 2-3 minutes, stirring frequently.
Pour in the chicken stock, add the lemon zest, and season with 1 teaspoon salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes or until the rice is tender and the liquid has been absorbed.
Once the rice is cooked, remove it from the heat and stir in 1 tablespoon butter and 1 tablespoon chopped parsley. Cover to keep warm.
Heat a grill pan or large skillet over medium-high heat. Add the marinated pork medallions and cook for 3-4 minutes per side, or until the internal temperature reaches 145°F (63°C).
Remove the pork from the grill and let it rest for 5 minutes.
Serve the Greek-style marinated pork medallions over the lemon rice. Garnish with the remaining chopped parsley for a fresh and vibrant touch.
Nutrition Facts
Calories |
1705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.5 g | 119% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 416 mg | 138% | |
| Sodium | 6748 mg | 293% | |
| Total Carbohydrate | 58.4 g | 21% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 3.7 g | ||
| Protein | 155.2 g | 310% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 170 mg | 13% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2627 mg | 56% | |
*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.
