Sate of Pork
1 lb. lean boneless center-cut pork loin
1/2 C. red wine vinegar
2 T. olive oil
1 clove garlic, minced
1/4 t. dried oregano, crushed
Cherry tomatoes (optional)
Hot cooked long grain and wild rice (optional)
Partially freeze pork for 30 to 35 minutes; slice across the grain into 3 x 1 x 1/4-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 them in water 20 to 30 minutes before using).
Heat gas grill to medium-high. Brush meat with marinade and grill 5 to 8 minutes turning once.
Garnish with cherry tomatoes and serve with hot cooked rice, if desired.
Makes 4 servings.
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