In a large bowl, stir together the pepper flakes, 1 teaspoon each salt and pepper, and ¾ teaspoon of the dried oregano, Add the pork and toss.

In a 12-inch skillet over medium-high, heat the grape seed oil until barely smoking. Add the pork in a single layer and cook without disturbing until dark golden brown on the bottom, about 5 minutes. Stir and cook until no longer pin, about 2 minutes. Using a slotted spoon, transfer to a large plate.

Pour off and discard the fat from the pan, then return to medium-high. Add the olive oil, leeks, garlic, the remaining 2 teaspoons dried oregano, and ½ teaspoon salt. Cook, stirring and scraping up any browned bits, until the leeks begin to soften, 3 to 4 minutes. Stir in the pork, then the wine. Bring to a simmer and cover, then reduce to low and cook until the pork is tender. about 30 minutes.

Stir in the roasted red peppers and olives. Taste and season with salt and pepper. Transfer to a serving plate and sprinkle with fresh oregano. Serve with lemon wedges.