Ingredients

• 0.5 cups olive oil
• 0.5 cups dry white wine
• 1 medium lemon , juiced
• 2 cloves garlic , chopped
• 2 teaspoons dried oregano
• salt and ground black pepper to taste
• 2 pounds pork tenderloin , cut into 1 1/2-inch cubes
• 3 large bay leaves , broken into pieces, or more to taste

Instructions

1. 1 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.
2. 2 When ready to cook, preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove pork from marinade and shake off excess. Thread pork onto metal skewers, placing broken bay leaves between some pieces. Reserve marinade for basting.
4. 4 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).

Nutrition per serving