Description
Seasoned bits of pork or lamb are allowed to season in a Mediterranean marinade for as long as you can stand it! Wonderful with rice and a cucumber and tomato salad. Serve with lemon slices and chopped parsley.
Ingredients
- 2 pounds pork tenderloin, cut into 1 1/2-inch cubes
- ½ cup olive oil
- ½ cup dry white wine
- 1 lemon, juiced
- 2 cloves garlic, chopped
- 2 teaspoons dried oregano
- salt and ground black pepper to taste
- 3 bay leaves, broken into pieces, or more to taste
Instructions
- Place pork tenderloin cubes into a gallon-sized resealable bag.
- Stir olive oil
- dry white wine
- lemon juice
- garlic
- oregano
- salt
- and pepper together in a bowl. Pour over pork in the bag and mix well.
- Let pork marinate in the refrigerator for at least 1 day
- up to 5 days.
- Remove pork cubes from marinade and thread onto metal skewers. Place bay leaf pieces between meat cubes.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Arrange skewers on the preheated grill. Turn the kabobs and baste with marinade frequently for the first 10 minutes of cooking
- then discard marinade. Cook about 5 minutes longer
- until pork is cooked through and juices run clear.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 1 day
Servings: 8