Pork in Olive Oil Marinade

Pork in Olive Oil Marinade

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"A light Mediterranean meal that is prepared in no time. Serve with French bread."
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25 m servings 311 cals
Serving size has been adjusted!

Original recipe yields 4 servings



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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 36 Ratings

Most helpful positive review

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

Most helpful critical review

This was good, but not the best. It was a bit bland for my tastes. To make it a complete meal I added one each of a red, green and yellow bell pepper, and served it over macaroni pasta. I triple...

Most helpful
Most positive
Least positive

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

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)....

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 ca...

I give it a four because although the sauce is a very nice blend of flavor, I had to make some changes to intensify the taste of it in the pork. First, I cooked the pork with the garlic and c...

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 ...

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

Very good. I used stir fry pork instead. As well I used burgundy cooking wine instead of vinegar and port. I left the browned pork in the pan and sprinkled with cilantro and garlic and then s...

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 por...

This turned out pretty good. After sautating the pork in EVOO, we then scraped the bits of pork up and glazed with about 1/3 cup of white wine, added some onion and garlic and cooked for about ...

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