I haven’t made this in so long and I don’t know why! The adults loved it, I fed the boys working on the basement, E liked it and K was ok with it. I served it with pitas, vegan tzatziki (shhh), and greek potatoes.
1 1⁄2 lbs boneless pork loin or 1 1⁄2 lbs pork tenderloin
1⁄4 cup lemon juice
1⁄4 cup olive oil
4 garlic cloves, smashed
1 tablespoon dried oregano
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
Trim and cut pork into 1 inch cubes.
In large bowl, whisk together lemon juice, oil, garlic, oregano, salt and pepper.
Add pork and stir to coat.
Marinate for 10 minutes (make ahead: cover and refrigerate for up to 24 hours).
evenly thread pork onto six 8 inch skewers; place on foil lined baking sheet.
Brush with marinade.
Broil 6 inches away from heat, turning halfway through, until just a hint of pink remains inside, about 12 minutes.
12 ounces firm silken tofu (1 box) (I use one box of regular firm tofu usually)
3 tablespoons lemon juice
1 tablespoon white wine vinegar
1⁄2 teaspoon salt
2 -3 garlic cloves, chopped
2 tablespoons olive oil
pepper, to taste
1 cucumber, seeded and grated
1 tablespoon chopped fresh dill (optional) or 1 tablespoon of fresh mint (optional)
In a blender/food processor blend silken tofu, lemon juice, vinegar and 1/2 tsp salt. When creamy, add chopped garlic and oil. Blend again.
Taste, add pepper to taste and more salt if needed. Set aside.
Squeeze the grated cucumber between hands. (Squeeze out as much water as possible.).
Add cucumber (and herbs, if using) to tofu dip, and stir to blend.
Cover and refrigerate for at least 2-3 hours.
2 pounds potatoes peeled and chopped into chunky wedges (I used 5 medium potatoes)
6 garlic cloves crushed
1/2 cup chicken broth
1/2 cup olive oil
1 lemon juice of (medium to large) (I guesstimated and used bottled)
1 tablespoon oregano dried
1 teaspoon salt
1/2 teaspoon pepper
parsley for sprinkling at the end (completely optional)
Grease a large baking dish or tray with olive oil and preheat the oven to 400.
Pour the potato wedges into the dish/tray in an even layer.
Combine the garlic, stock, olive oil, lemon, oregano and salt and pepper. Stir well, then pour over the potatoes.
Bake uncovered for 45 minutes. Then stir well, turning all the potatoes and spooning over the liquid. Bake again for another 45 minutes or until the potatoes are well browned.
Scatter with parsley (if using) and serve with some of the delicious juices. Don’t forget the burnt crispy bits on the bottom of the pan. Mmmm!