Greek Roast Pork Dinner
This is our beautiful daughter Dre. She is a floral designer who is taking this gorgeous fall bouquet to her sister.
October is Pork month and what better way to celebrate than to cook Greek pork loin!! I love combining Mediterranean flavours with pork or chicken.
Take a piece of pork loin and slice open like a book. Do not cut through the loin. To make the rub add 1 tablespoon of Greek Seasoning, 1 tablespoon Magic Spice, 2 teaspoons of lemon pepper, 1 tablespoon lemon zest and 1 tablespoon of Za’ater into a bowl and mix well. Rub all over both sides of roast. Let sit while you make the stuffing.
In a skillet saute 1 large diced onion in 2 tablespoons of sun dried tomato oil until the onion is translucent. Grate 4 or 5 large garlic cloves into onion mixture. Add 1 cup chopped sun dried tomatoes, zest and juice of 1 large lemon and 1/2 cup drained capers. Stir and turn off heat. Taste, add salt and pepper and more lemon and capers if needed. Stir in 1 cup crumbled feta cheese, 1/2 cup chopped fresh parsley and enough Panko crumbs to form a loose stuffing, about a cup or so. Taste again, add 1 teaspoon Greek seasoning, few shakes of Magic Spice and a teaspoon of dried oregano. Stir well and add more sun dried tomato oil if stuffing is dry. Form into balls and stuff pork loin. Fold loin and tie with roast with string to keep together. Rub roast with grapeseed oil and place in roasting pan on a bed of sliced onions and carrots. Sprinkle with oil and magic spice. Bake 350 degrees until center of pork reads 160 degrees on meat thermometer. Usually takes 2 plus hours. Take out of oven, put roast and onions on platter and tent with foil to rest before slicing. About 15 minutes.
Time to make the gravy. Put roasting pan on medium heat, heat until roast drippings start to bubble. Add enough flour to make a loose paste and stir continuesly to brown the flour. Add cold liquid stirring until gravy is smooth with no lumps. I use veggie broth, chicken stock, water or any liquid that works for gravy. Taste, add a few dashes of soya sauce, magic spice, bouillon, whorchestershire sauce to deepen the flavour.
Cook on a simmer for 10 minutes. Serve with the roast pork slices.
GREEK LEMON POTATOES
These are the best potatoes to serve with pork, lamb or chicken.
You will need 3 pounds of yukon gold potatoes to cook in a 9 x 13 roasting pan.
Wash and dry potatoes and cut into wedges. In bowl mix the dressing, 1 cup of good quality olive oil, zest and juice of 2 lemons, 3 cloves of grated garlic, 1 teaspoon each of oregano, dijon mustard, Greek seasoning and salt. Stir and add 1/2 cup of veggie or chicken stock and a dash of ground pepper. Stir again. Taste. Dressing should have a really good tang. If not, add more lemon juice. Coat all pieces and add fresh rosemary to pan. Bake in oven with roasting pork for 1 hour or until pieces are browned and soft when a knife is inserted.
You can also add artichokes or slices of fennel to roast with potatoes. All are delicious.