Greek Style Roasted Pork Loin
- Preheat the oven to 350 degrees.
- 4-5 pound pork loin or lean pork roast
- 2-3 cloves garlic, slivered (I use 3)
- 2 teaspoons high mineral salt
- 2 teaspoons dried oregano
- 1/2 cup dry red cooking wine (available in all grocery stores or regular wine if you have it)
- *1/2 cup tomato juice
- 3 tablespoons strained fresh lemon juice
- You will need a standard 13x9 baking dish - I used a glass one and the roast will bake uncovered.
- Rinse and then wipe the roast with paper towels and place it in the baking dish.
- Peel and sliver the garlic cloves then pierce the roast with a sharp knife in many places on both sides.
- Insert the garlic slivers into the slits made with the knife. They don't have to be perfectly spaced at all just try to distribute the garlic flavors well.
- Sprinkle the side of the roast with the least fat with half the salt and oregano then flip it over and sprinkle the fattiest side with the rest of the salt and oregano. (You want the fat to cook into the meat and not into the pan.)
- Place the meat in the middle of your PREHEATED 350 degree oven and set the timer for 30 minutes.
- Combine the red wine, tomato juice and fresh lemon juice and after 30 minutes of cooking pour the juices OVER the roast and return it to the over for another 2 hours. Check the meat occasionally and baste it a couple of times during the cooking. If the juices appear to be getting thin add a 1/2 cup or so water to the juices in the pan and NOT over the roast.
- Remove from the oven when done and let it set for 10 minutes or longer before removing from the pan and slicing.
*If you don't have tomato juice handy just use half tomato sauce and half water to approximate this ingredient.
Recipe by Nana's Little Kitchen at https://www.nanaslittlekitchen.com/greek-style-roasted-pork-loin/