Pork Loin Spiedini with Pine Nut Soffritto

A splendid Italian Secondo, optionally served with Peperonata contorno. This is Grilled pork chunks, on a bed of arugula, garnished with a pine nut, raisin and olive oil soffritto.

Yield:
6 to 8 servings
Category:
Pork
Cuisine:
Italian

INGREDIENTS:

  • MEAT
  • 2 pounds (900 grams) boneless pork loin or tenderloin, cut into 1-inch cubes
  • 3 ounces arugula
  • SOFFRITO
  • 1/2 cup currants or raisins
  • 3/4 cup pine nuts
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • 2/3 cup garlic cloves, minced
  • MARINADE
  • 1.5 Tablespoons Dijon mustard
  • 2 Tablespoons olive oil
  • 1 Tablespoon lemon juice
  • 2 Teaspoons anchovies, minced
  • 1 Teaspoon Worcestershire sauce
  • 3 Tablespoons red wine
  • 2 cloves garlic, minced
  • 2 teaspoons finely chopped fresh ginger
  • 1/2 teaspoons black pepper

DIRECTIONS:

  1. MARINADE
    Mix together all the marinade ingredients and place in a sealable plastic bag. Add the pork cubes and refrigerate for 1 to 2 hours.
  2. SOFFRITTO
    Soak the currants in just enough warm water to cover for about 20 minutes. Meanwhile, add the pine nuts and 1/2 cup of the olive oil to a small, heavy pot and place over low heat. Gradually bring to a low simmer, stirring frequently, and cook, stirring, for about 5 minutes, or until the pine nuts have started to brown. Stir in the garlic and continue to cook on low heat for about 5-8 minutes, or until the garlic is a light golden brown. Watch the soffritto carefully; the pine nuts and garlic will burn easily. Drain the currants, add them to the pot, and then remove the pot from the heat. Let the soffritto cool to room temperature. It will keep, tightly covered, in the refrigerator for 2 weeks.
  3. About 30 minutes before cooking, remove the pork from the refrigerator. If using wooden skewers, soak them in water to cover to prevent them from scorching. Prepare a hot fire in a grill, stacking the coals to one side so you have two areas of heat, one with direct heat and one with indirect heat.
  4. Drizzle the remaining 1 tablespoon olive oil over the pork and toss to coat evenly. Drain the skewers, and thread about 5 pieces of pork onto each skewer.
  5. Place the skewers over the coals and grill for about 1 minute on each side, or until well seared. Move the skewers to the cooler side of the grill and continue to cook over indirect heat for 8 to 10 minutes, until cooked medium-well but still juicy.
  6. Arrange a bed of arugula on a platter. Place the pork skewers on top. Drizzle some of the soffritto over the top of the pork and the arugula. Pass the remaining sauce at the table. Serve immediately.

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This recipe can be found online at: lemonzest.ca/Home/Recipes/2060