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Pork in Olive Oil Marinade

Pork in Olive Oil Marinade

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Marlies Monika

Marlies Monika

A light Mediterranean meal that is prepared in no time. Serve with French bread.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 311 kcal
  • 16%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 2g
  • < 1%
  • Protein:
  • 26.5 g
  • 53%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 157 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. Heat 2 tablespoons olive oil in a large heavy skillet over high heat. Saute pork until evenly browned, and fully cooked. Transfer to a bowl, and sprinkle with cilantro and garlic; keep warm.
  2. In a small bowl, combine 3 tablespoons olive oil, vinegar and port. Season with salt, black pepper, and cayenne. Whisk until consistency is creamy. Stir into cooked pork, and serve immediately.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SUNBIRD
46

SUNBIRD

8/27/2003

Turned out really good. Pork was still juicy and tender...I really loved the mediterranean touch of that meal and those wonderful spices!!

RogueOnion8
30

RogueOnion8

3/22/2005

The flavor of the pork was wonderful. I served it over white rice and had steamed brocolli as the side dish. I used dried parsley instead of cilantro (since I hate cilantro... I know I'm crazy). I also used Vermouth instead or Port Wine. The steamed white rice didn't go very well with this dish as the marinade / sauce was very strong. Next time I will add the marinade / sauce to the pork while it is cooking and simmer it down. This should thicken the marinade / sauce considerably and give the pork even more flavor. I will also serve the pork inside of pita bread with tzatziki sauce. As the brocolli didn't fit well either, next time I will use red potatoes as the side dish.

Momof2
26

Momof2

10/9/2003

This is very similar to Thai Pork (on this site). I did like this recipe, although I did change a thing or two. I cut the pork in thin pieces instead of bite-sized. I also forgot to add the cayenne (didn't matter much) and it tasted really great. I love the red wine vinegar flavor. It is just the right amount. I did add some mushrooms and a bit of green onion to color it up a bit. I will definately be making this one again. Thanks for posting.

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