Ingredients
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1/2 cup olive oil
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1/2 cup fresh lemon juice
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1/4 cup grape juice
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1/4 cup red wine vinegar
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6 minced garlic cloves
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salt and pepper
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2 lbs boneless pork loin
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1 onion, sliced
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1/2 teaspoon dried basil
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2 bay leaves, crumpled (optional but good to add)
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1 1/2 cups rice
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3 cups good quality chicken broth
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1 lemon
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2 teaspoons dried Italian seasoning
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2 tablespoons butter
Instructions
- Prepare the marinade by combining the olive oil, lemon juice, grape juice, vinegar, garlic, salt, pepper (to taste), Italian seasoning, basil and crumbled bay leaves.
- Cut the pork into 1-inch cubes( or a little larger if desired).
- Place the pork in a single layer in a glass 13x9-inch pan.
- Slice the onion and seperate into rings.
- Place onion over top of meat.
- Pour the marinade over meat.
- Cover, and refrigerate for 4-24 hours (the longer, the better!).
- Drain marinade, or save to baste meat while cooking (see note below).
- Thread meat on metal skewers; grill or broil in oven (4-5 inches) from heat until pork is cooked.
- Note: if marinade is to be used to baste meat when cooking, heat the marinade to a boil for 3 minutes, and use to baste the meat frequently while cooking.
- Serve hot on a bed of lemon rice (recipe below).
- For lemon rice: grate at least 2 tablespoons lemon peel (or more for a stronger lemon taste); set aside.
- Squeeze out juice from lemon, and combine with butter, rice and broth (salt and pepper to taste).
- Bring to a boil, reduce heat and simmer, cover and simmer (without peeking!) for 20-30 minutes, or until the liquid is absorbed.
- Remove from heat, and stir in lemon peel.
- Serve hot with cooked meat.
- DELICIOUS!