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white wine extra-virgin olive oil pork tenderloin salt very rosemary branches red onions vegetable oil
Viewed: 48 - Published at: 6 years agoIngredients
- 1/4 cup plus 2 tablespoons dry white wine
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 1/4 pounds pork tenderloin, cut into eighteen 3-inch lengths
- Salt and freshly ground pepper
- 1/2 pound very thinly sliced soppressata
- 6 large rosemary branches
- 2 large red onions, cut into 2-inch wedges
- Vegetable oil, for the grill
Method
- In a large bowl, mix the wine with the olive oil.
- Add the pork and turn to coat.
- Cover and refrigerate overnight.
- Drain the pork and discard the marinade.
- Lightly season the pork with salt and season generously with pepper.
- Overlap 2 slices of soppressata on a work surface; put a length of pork in the center and roll it up in the soppressata.
- Repeat with the remaining soppressata and pork.
- Strip 2 inches of leaves from the thick end of the rosemary branches.
- Using a sharp paring knife, whittle the ends to points.
- Thread 2 onion wedges onto each branch followed by 1 pork bundle; repeat twice.
- Light a grill.
- Lightly brush the grate with vegetable oil.
- Grill the skewers over a medium-low fire, turning until the pork and onions are cooked through and the soppressata is crisp, about 12 minutes.
- Serve at once.
