Greek-Style Marinated Pork With Lemon Rice - cooking recipe

Ingredients

1/2 cup olive oil
1/2 cup fresh lemon juice
1/4 cup grape juice
1/4 cup red wine vinegar
6 minced garlic cloves
salt and pepper
2 lbs boneless pork loin
1 onion, sliced
2 teaspoons dried Italian seasoning
1/2 teaspoon dried basil
2 bay leaves, crumpled (optional but good to add)
LEMON RICE
2 tablespoons butter
1 1/2 cups rice
3 cups good quality chicken broth
1 lemon
salt and pepper

Preparation

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!