2 tablespoons olive oil
1 1/2 pounds pork tenderloin, cut into bite-size pieces
2 cloves garlic, minced
4 sprigs fresh cilantro, chopped
3 tablespoons olive oil
4 tablespoons red wine vinegar
2 tablespoons port wine
1 pinch salt
1 pinch black pepper
1 pinch cayenne pepper
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.
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.