In Greek: χοιρινό με θυμάρι και φασκόμιλο, pronounced hee-ree-NO meh thee-MAH-ree kay fahs-KOH-mee-loh
The combination of herbs, citrus juices, and wine makes for a delicious dish. The recipe calls for boneless pork loin, orange and lemon juice, white wine, sage, marjoram, and thyme.
Prep Time: 3 hours
Cook Time: 50 minutes
Total Time: 3 hours, 50 minutes
- 3-3 1/2 pounds of boneless pork loin
- 4 tablespoons of extra virgin olive oil
- 2 tablespoons of lemon juice
- 4 tablespoons of orange juice
- 1 cup of white wine
- 2 sprigs of thyme
- 2 sprigs of marjoram
- 2 sprigs of sage
Marinade: Combine olive oil, orange juice, lemon juice, and white wine in a small bowl with a fork or whisk.
Rinse the meat, pat it dry, and place it in a large bowl or pan. Cut slits around the meat and insert sprigs of thyme, marjoram, and sage in the incisions. Season with salt and pepper and drizzle with the marinade. Cover loosely and let it stand in the marinade for 2-3 hours, turning it from time to time to make sure all sides are well marinated.
Preheat the oven to 375F (190C).
Transfer to an ungreased roasting pan and roast until tender and browned.
Yield: serves 4