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Recipe for To Chirino Tis Annas – Greek Baked Pork Loin

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Traditionally, this dish was prepared at home and placed in clay pots. Since wood was scarce in Greece, communities often only had one or two ovens so people would take turns using them. Nowadays, this dish is still cooked fairly often, although many people use their family’s electric oven unless they happen to have access to a traditional wood-fired oven. You can also prepare this recipe with a boneless pork roast.

To Chirino Tis Annas Ingredients:

  • 1/2 cup Greek olive oil
  • 4 garlic cloves, minced
  • 1 tablespoon dried thyme
  • 1 tablespoons dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1 boneless pork loin, about 4 pounds
  • Juice of 1 lemon

Directions:

Add the olive oil, garlic, thyme, oregano, red pepper flakes, and salt to small dish and mix with a small spoon. Rub the pork loin with the mixture and then place in a dutch oven. Cover the pork loin with aluminum foil and then place the lid on the dutch oven. Place the dutch oven in the refrigerator for 24 hours.

Preheat the oven to 400 degrees Fahrenheit.

Remove the aluminum foil from the pork loin and place the lid back on the dutch oven. Place the pan in the center of the preheated oven and bake for 30 minutes. Remove the dutch oven from the oven and squeeze the lemon juice over the pork loin. Replace the lid and place it back in the oven. Lower the heat to 375 degrees Fahrenheit and bake for another hour. Baste the pork loin every twenty minutes with its own juices, replacing the lid after each basting session.

The pork loin will be done when a meat thermometer reads about 160 degrees Fahrenheit. Continue cooking the pork until that temperature is achieved. Remove from the oven and let pork loin sit for ten minutes in the pan before cutting it.

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This post was written by GreekBoston.com