Ingredients
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½ cup olive oil
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½ cup dry white wine
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1 medium lemon, juiced
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2 cloves garlic, chopped
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2 teaspoons dried oregano
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salt and ground black pepper to taste
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2 pounds pork tenderloin, cut into 1 1/2-inch cubes
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3 large bay leaves, broken into pieces, or more to taste
Directions
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Whisk oil, wine, lemon juice, garlic, oregano, salt, and pepper together in a bowl; pour into a resealable plastic bag. Add pork, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 24 hours, or up to 5 days.
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When ready to cook, preheat an outdoor grill for medium heat and lightly oil the grate.
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Remove pork from marinade and shake off excess. Thread pork onto metal skewers, placing broken bay leaves between some pieces. Reserve marinade for basting.
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Cook skewers on the preheated grill for 10 minutes, turning and basting frequently. Discard marinade. Continue to cook until pork is cooked through and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Editor's Note:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts (per serving)
233 | Calories |
16g | Fat |
2g | Carbs |
18g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 233 | |
% Daily Value * | |
Total Fat 16g | 20% |
Saturated Fat 3g | 14% |
Cholesterol 49mg | 16% |
Sodium 59mg | 3% |
Total Carbohydrate 2g | 1% |
Dietary Fiber 1g | 3% |
Total Sugars 0g | |
Protein 18g | 36% |
Vitamin C 11mg | 12% |
Calcium 22mg | 2% |
Iron 1mg | 7% |
Potassium 323mg | 7% |
* 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.