Satay of Pork



  • 1 pound boneless pork loin
  • 1/2 cup red wine vinegar
  • 2 tablespoons olive oil
  • 1 clove garlic (minced)
  • 1/4 teaspoon dried oregano (crushed)
  • cherry tomatoes (optional)
  • wild rice (long grain and, cooked)
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    1. Partially freeze pork for 20-30 minutes; slice across the grain into 3x1x1/4-inch strips. Arrange pork in a shallow baking dish. For marinade, combine vinegar, olive oil, garlic and oregano; pour over pork. Cover and refrigerate 4 hours or overnight, turning pork occasionally.
    2. Drain pork, reserving marinade. Thread pork on skewers (if using wooden skewers, soak in water 20-30 minutes before using). Place skewers on grill about 4 inches over medium coals. Grill for 12-15 minutes, turning and brushing with marinade occasionally. Garnish with cherry tomatoes and serve with hot cooked rice, if desired.
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