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Grilled Skewered Pork Loin - (Spiedini Di Lonza Di Maiale)

Juice of 2 lemons
1/4 cup olive oil -- plus
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
2 teaspoons spicy mustard
Fine sea salt -- to taste
Freshly-ground black pepper -- to taste
2 1/2 pounds boneless pork loin -- cut into 1" cubes
2/3 pound pancetta -- cut into 1" cubes
1 pound small button mushrooms -- stemmed and cleaned
10 small fresh sage leaves

In a glass dish large enough to hold the pork in a single layer, mix the lemon juice, olive oil, Worcestershire sauce, mustard, and salt and pepper. Add the pork, turning to coat, cover, and refrigerate for at least 3 hours, or overnight.

Drain the meat, reserving the marinade. Thread the pieces onto 10 skewers, alternating the meat with the pancetta and mushrooms and adding 1 sage leaf to each skewer.

Prepare the grill. Grill the spiedini, turning and basting occasionally with the remaining marinade, for 5 to 8 minutes. Remove the skewers and serve immediately.

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