1 cup extra virgin olive oil
1/2 cup red wine vinegar
10 garlic cloves, crushed
1/2 teaspoon thyme
2 pounds pork steaks
1 plastic bag
1/2 pound watercress, chopped
4 tomatoes, seeded and chopped
1/3 chopped cup mint
1 teaspoon salt
1 teaspoon pepper
Whisk together olive oil, red wine vinegar, crushed garlic cloves, thyme, salt and pepper in a bowl. Reserve half of the mixture and pour the remainder over pork strips and marinate in a plastic bag, refrigerated, for 4 hours.
Grill pork steaks until the pork reaches an internal temperature of 160*F to 165*F
Meanwhile, in a bowl, combine chopped watercress, chopped tomatoes, and chopped mint. Drizzle reserved marinade mixture over the watercress mixture and serve with the grilled pork.
makes 6 servings.