MANGIA BENE PASTA

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GRILLED PORK TENDERLOIN SKEWERS

(Makes 8 skewers - Serves about 4)

16 (10-inch) wooden skewers

1-1/2 to 2 lb. pork tenderloin, cut into 1-inch cubes

Small Italian bread, cut into 1-inch cubes

4 oz. sliced prosciutto, each slice rolled up and cut into 1-inch wide slices

About 24 fresh sage leaves

Olive oil

Salt and pepper

Hamilton Beach Contact Grill and Griddle

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.

Heat charcoal fire, gas grill, or stovetop grill.

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.

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