Boneless Pork Loin

Slice & serve.  To bring back the flavor of the marinade drizzle some of the greek dressing & a little lemon.

Notice the blush and pink color of the pork.  The tendency to cook pork until it is gray & dry comes from the fear of Trichinosis which is associated with eating undercooked pork.  Fortunately, modern food production practices have vastly improved the safety  and wholesomeness of todays pork.  The Trichinosis organism is destroyed at 137 degrees which is well below the recommended internal cooking temp.

Easter Lamb

Tomato paste with wine, garlic, salt & pepper, oregano and olive oil than placed on the Big Green Egg until internal temp reaches about 130.
Always, always let your meat rest before slicing. Wine goes well with lamb.
Slice & serve!!!!!

Another real good way to prep the lamb is to marinade it in a Greek salad dressing. Whisk together: 1/2 cup of Olive Oil, the juice of 2 Lemons, 1/4 cup of Red Wine Vinegar, 1 Tablespoon of Oregano, 3 cloves of chopped Garlic, Salt & Pepper to taste and at least 1/4 cup Feta cheese. Rub the Lamb with the marinade and save some for later. When the Lamb is cooked and after you slice it pour some of the left over marinade over the Lamb. The next day make a Greek Salad, heat some Pita bread and enjoy the left overs!!!!!

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