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Greek Pork Loin
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A picture of Greek Pork Loin.

Greek Pork Loin

ChefDoogles
ChefDoogles @ChefDoogles
Chicago, IL

Greek Pork Loin

ChefDoogles
ChefDoogles @ChefDoogles
Chicago, IL
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Ingredients

  1. 2 1/2 lbpork loin
  2. 1red onion; thick julienne
  3. 1lemon; zested and sliced
  4. 1 Tdried parsley
  5. 2 tgarlic powder
  6. 1 tonion powder
  7. 1 tdried minced onions
  8. 1large pinch kosher salt and black pepper
  9. as neededolive oil;
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Steps

  1. 1

    Toss pork loin with enough oil to coat. Season. Lay loin atop a bed of 1/2 the red onions and lemon slices on a baking sheet, casserole dish, or cast iron pan. Place remaining onions and lemon slices atop loin. Drizzle olive oil atop roast with a pinch of kosher salt and black pepper.

  2. 2

    Bake at 300° for approximately 1 hour or until pork reaches desired doneness. Garnish with lemon zest.

  3. 3

    Variations: Fresh parsely, basil, arugula, watercress, spinach, mint, celery seed, worchestershire, shallots, paprika, habanero, bacon, pancetta, parmesean, olives, rosemary, thyme, oregano, zucchini, squash, potato, sweet potato, celery root, turnips, butternut squash, sage, coriander seed,

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ChefDoogles
ChefDoogles @ChefDoogles
on January 12, 2016 19:35
Chicago, IL
Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience
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