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Cooking with Loretta Paganini: Grilled Pork Spiedini with Gremolata Sauce

September 18, 2017 - Loretta Paganini
Grilled Pork Spiedini with Gremolata Sauce Serves 8

These little skewers are bursting with Italian flair. Sold already prepared at many Italian butchers I like to prepare them ahead and marinate them in white wine, mustard herbs and sugar in the refrigerator overnight before grilling them. Served with Gremolata sauce and farro salad they make a delicious meal to be served to family or friends.

Chef Tip: Cover half of the grill with foil and place naked skewers on it this way they will not burn.

2 pork tenderloins, trimmed, cut into 1 inch cubes ½ cup dry white wine 1/4 cup brown sugar 1 Tbsp. Dijon mustard 2 teaspoons fresh rosemary, chopped 2 teaspoons fresh Italian parsley, chopped 2 teaspoons fresh sage, chopped 1 teaspoon fresh thyme leaves 1 teaspoon Sea salt ½ teaspoon freshly ground black pepper 16 pre-soaked skewers 1 cup cherry tomatoes 2 red and yellow bell peppers, core and sliced 1 red onion, peeled and sliced

Gremolata Sauce: 1/4 cup fresh Italian parsley, chopped 2 cloves garlic, minced Zest from 1 lemon 2 teaspoons capers, drained and rinsed 1/2 cup extra virgin olive oil

Combine fresh herb mixture and marinate in the refrigerator overnight: wine, herbs, salt, sugar and pepper in a small bowl. Toss pork cubes with mustard. Coat pork cubes in the herb mixture. Heat the grill to medium.

In a small, non-reactive bowl, combine gremolata ingredients and set aside until ready to serve.

Heat the grill over medium-high heat. Brush the rack or pan with vegetable oil to prevent the spiedini from sticking. Skewer 4 pork cubes on an 8-inch pre-soaked skewer with cherry tomatoes, pepper and onion slices. Prepare all the skewers. Grill the pork spiedini on each side, until lightly charred, about 15 minutes. Serve warm over farro salad, topped with gremolata sauce.

Loretta Paganini is the author of "My Sanibel Kitchen."


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