2 1/4- pounds boneless pork loin, trimmed of fat and cut into 12 slices
2 tablespoons olive oil
2 teaspoons dried oregano
2 large navel oranges, peeled and cut into 1/2-inch dice
2 large tomatoes, cored, peeled and cut into 1/2-inch dice
30 black olives, pitted
8 large basil leaves, minced
2 large garlic cloves, chopped
1/2 teaspoon salt
Black pepper Pinch, dried red pepper flakes
Directions: Gently pound pork slices 2 or 3 times to flatten slightly. Rub both side with 1 tablespoon of the oil. Srpinkle both sides with dried oregano. Cover with palstic wrap and refrigertae for 2 hours or more. Gently toss oranges, tomatoes, olives, basil, garlic, remaining 1 tablespoon of oil, salt, black pepper and red pepper. Heat grill or broiler. Broil or grill 2 inches from flame, until dark golden outside, but still juciy inside, about 2 to 3 minutes, per side. Serve by combining orange mixture with pork juices and spooning over pork. Makes 6 servings.
Notes: This sauce is also good with salmon or peeled shrimp which has been grilled or broiled the same way as the pork.