Saturday, July 7, 2012

Recipe: Pork Loin Spiedino

Pork Loin Spiedino with Pine Nut, Garlic, and Currant Soffrittoserves 4
Adapted from A16 Food + Wine

  • 1 1/2 pounds boneless pork loin, cut into 1-inch cubes
  • 2 teaspoons kosher salt
  • 1/3 cup dried currants or raisins
  • 1/2 cup pine nuts
  • 1/3 cup plus 1 tablespoon extra virgin olive oil
  • 1/4 cup garlic cloves, minced
  • 2 ounces arugula, a handful for each serving
  3. Meanwhile, add the pine nuts and 1/3 cup of the olive oil to a small, heavy pot and place over low heat.
  6. Watch the soffritto carefully; the pine nuts and garlic will burn easily.

  1. 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. If grilling, 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. If cooking stove-top, heat a cast iron skillet or grill pan.
  2. Drizzle the remaining 1 tablespoon olive oil over the pork and toss to coat evenly. If using skewers, drain them, and thread about 5 pieces of pork onto each skewer.
  3. Place the meat over the coals or on pan and cook for about 1 minute on each side, or until well seared. Move the skewers to the cooler side of the grill or pan and continue to cook over indirect heat for 8 to 10 minutes, until cooked medium-well but still juicy.
  4. Arrange a bed of arugula on a platter. Place the pork 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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