Ingredients Jump to Instructions ↓

  1. 1 (3-pound) boneless pork loin roast

  2. 1/4 cup olive oil

  3. 1/4 cup lemon juice

  4. 1 teaspoon oregano

  5. 1 teaspoon salt

  6. 1 teaspoon ground black pepper

  7. 6 garlic cloves, crushed

  8. 1 cup plain yogurt

  9. 1 cucumber, peeled, seeded and chopped

  10. 1/4 cup minced red onion

  11. 1 garlic clove, crushed

  12. 1/2 teaspoon ground coriander

  13. 1/2 teaspoon salt

  14. 1/4 teaspoon crushed red pepper flakes

Instructions Jump to Ingredients ↑

  1. Place pork in large self-sealing bag. Add olive oil, lemon juice, oregano, salt, pepper and 6 garlic cloves to bag; seal bag and toss gently to combine thoroughly. Refrigerate 8 to 24 hours. Remove pork from marinade; discarding marinade. Prepare medium-hot banked fire in covered kettle-style grill. Grill pork over indirect heat, away from fire, for 45 minutes to 1 hour, until internal temperature reads 150°C to 155°F (approximately 65°C). Let rest 10 minutes before slicing to serve with Yogurt Sauce. For Yogurt Sauce: Stir together yogurt, cucumber, onion, 1 garlic clove, coriander, salt and red pepper flakes. Cover and refrigerate until ready to serve.


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