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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)
Hot cooked long grain and wild rice (optional)
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.
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.
TO BROIL: Place skewers on rack in broiler pan. Broil about 5 inches from heat for 10-15 minutes, turning and brushing with marinade occasionally.
An Indonesian favorite of marinaded meat threade on skewers and grilled or broiled. Often served as appetizers or as a main dish.
Calories 207 calories; Protein 22 grams;
Fat 12 grams; Sodium 50 milligrams;
Cholesterol 57 milligrams; Saturated Fat 3 grams;
Carbohydrates 1 grams; Fiber 0 grams
Recipe courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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