Yum. This was delicious. Nice and light, and the writer was right, perfect with french bread and a salad. I already reccomended it to all my family! I wouldn't change a thing.

This was extremely easy and quick to prepare, and the end result was soooo tasty! My boyfriend even said to make it again soon! After browning the pork, I added a bit more sherry(didn't have port wine) to the skillet to deglaze it and then added that in with the olive oil/vinegar that I tossed with the pork pieces. Didn't have fresh cilantro, so used dried, and still tasted wonderful! So quick and easy, thanks Marlies!

That was so good! I really liked the vinaigrette- it was very special!!!! Overall: thumbs up!!!!

Best served with rice and french bread. Added green onions per previous review. The sauce is good on the french bread.

I've been spoiled by marinades that you can whip up, dump in the meat and throw on the grill. This is not one of those marinades. I was hoping for more flavor from the port wine. The vinegar seemed to negate the port. Disappointing. I won't use again until grilling season is over.

So simple and delicious! Didn't change a thing except I poured out the little remaining oil in the pan and added just a little of the oil, red vinegar and port to the hot pan to deglaze it and poured it over the pork - couldn't let the taste of the browning go to waste! Then added the remainder of the whisked ingrediants to the pork. The minced garlic over the meat is a must. I didn't have fresh cilantro, so used a tsp. of dried, crushed it in the palm of my hand and sprinkled it on. We had it today, a hot 90 degree day. I served it with Adrienne's Cucumber Salad (on site) using the first batch of fresh cucumbers from the back yard and sliced tomatoes. The rest of the Port wine was declicious over ice at the end of the meal with sliced apples, pears and cheese. Felt like I was on the Riviera - again a very simple, elegant meal - Oh yes, definitely have the french bread to sop up the juice!!! Thanks Marlies - looking forward to serving this to company!!

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.

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