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Grilled Pork Tenderloin Skewers
(Makes 8 skewers - Serves about 4)
A Note on Skewers:
You can use metal or wooden skewers. The ends of wooden skewers may burn if
your grill is very hot. To help retard burning, soak the skewers in water for 15
minutes before adding the food. Using a double set of skewers keeps the food
from turning on the skewer and makes for easier handling. To double skewer,
hold 2 skewers parallel to each other about 1/2-inch apart between your thumb
and forefinger. Begin piercing each ingredient onto the skewers and push up a
few inches. As more pieces are added, it becomes easier to handle.
your grill is very hot. To help retard burning, soak the skewers in water for 15
minutes before adding the food. Using a double set of skewers keeps the food
from turning on the skewer and makes for easier handling. To double skewer,
hold 2 skewers parallel to each other about 1/2-inch apart between your thumb
and forefinger. Begin piercing each ingredient onto the skewers and push up a
few inches. As more pieces are added, it becomes easier to handle.
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16 (10-inch) wooden skewers
1-1/2 to 2 pounds pork tenderloin, cut into 1-inch cubes
Small Italian bread, cut into 1-inch cubes
4 ounces sliced prosciutto, each slice rolled up and cut into 1-inch wide slices
About 24 fresh sage leaves
Olive oil
Salt and pepper
1-1/2 to 2 pounds pork tenderloin, cut into 1-inch cubes
Small Italian bread, cut into 1-inch cubes
4 ounces sliced prosciutto, each slice rolled up and cut into 1-inch wide slices
About 24 fresh sage leaves
Olive oil
Salt and pepper
Prepare a medium-hot charcoal grill or heat a gas grill to medium-high.
Double skewer all your ingredients, as described above, as follows:
Add a piece of pork, followed by a piece of bread, prosciutto, and a sage leaf.
Repeat until all the ingredients are skewered.
Brush all sides with olive oil and season with salt and pepper.
Place skewers on grill and cook, turning occasionally, until pork and bread are
golden brown, about 15 minutes.