Pork in Olive Oil Marinade Recipe - Allrecipes.com
Pork in Olive Oil Marinade Recipe
  • READY IN 25 mins

Pork in Olive Oil Marinade

Recipe by  

"A light Mediterranean meal that is prepared in no time. Serve with French bread."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 27, 2003

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
May 25, 2008

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 tripled the sauce, though doubling probably would have worked. I would maybe make this again, but only if I really had nothing else to make.


36 Ratings

Mar 22, 2005

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). I also used Vermouth instead or Port Wine. The steamed white rice didn't go very well with this dish as the marinade / sauce was very strong. Next time I will add the marinade / sauce to the pork while it is cooking and simmer it down. This should thicken the marinade / sauce considerably and give the pork even more flavor. I will also serve the pork inside of pita bread with tzatziki sauce. As the brocolli didn't fit well either, next time I will use red potatoes as the side dish.

Oct 09, 2003

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.

Dec 16, 2004

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 cilantro until it's half done. Then, after taking the pork out of the skillet, I poured in the sauce, and reduced it until thick. I then tossed the pork in the sauce and cooked it through. We ate the pork wrapped in lettuce leaves and the texture complimented each other well. It's a five after the modifications.

Dec 05, 2003

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!!

Aug 27, 2003

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

Apr 23, 2005

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 sauteed the liquid until half of it was dissolved. Awesome over a bed of rice with some drippings from the pan!


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

* Percent Daily Values are based on a 2,000 calorie diet.

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