Pork Spiedini with Walnut and Cherry Soffritto
When skewered between cubes of pork loin and grilled for “spiedini” Italian-style kebabs Sunsweet prunes become addictively caramelized. Complementing the pork and prunes is a simple sauce made of walnuts, garlic and dried cherries. Served with arugula, the dish is nutty, tangy, and naturally sweet answer to backyard barbecues.
- Prep Time: 30
- Total Time: 30 minutes
- Yield: 4 1x
- Method: import-018
- Cuisine: R266
Ingredients
Units
Scale
680g pork tenderloin
1 1/2 tsp salt plus extra for seasoning
1/4 tsp freshly ground pepper
40g walnuts
3 garlic cloves
6 Tbsp extra virgin olive oil, plus extra for coating
30g dried cherries, chopped
160g Sunsweet prunes
2 Tbsp fresh lemon juice
85g rocket
Lemon wedges, for serving
Instructions
- Slice pork into 1–1 1/2″ cubes. Season with pepper and 1 1/4 tsp salt then set aside.
- Soffritto: Put walnuts in a food processor and pulse until chopped. Transfer to a small, heavy-bottomed saucepan and cover with the oil. Put garlic in the food processor and pulse until minced.
- Gradually bring the oil and walnuts to a low simmer, stirring frequently until the walnuts start to brown, about 2 minutes. Stir in minced garlic, then turn off the heat and continue to stir as the garlic cooks in the oil, about 1 minute. Let cool to room temperature. Stir in cherries.
- Spiedini: Turn on grill. While grill is heating up, prepare six skewers. Toss pork in olive oil to coat. Thread pork and two prunes per skewer. Sear pork over the hottest parts of the grill, then move to the side to continue to render the meat until cooked, but still juicy, about 8–10 minutes total.
- Arrange a bed of arugula on a platter. Place skewers on top. Stir lemon juice and remaining 1/2 tsp salt into soffritto then spoon over the pork and arugula. Serve with lemon wedges.
Notes
Sunsweet USA
Nutrition
- Calories: 490