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Grilled Skewered Pork Loin

Spiedini di Lonza di Maiale

Serves 6

Spiedini, skewered grilled meats, are the perfect solution for the harried cook. I like to serve these marinated pork loin spiedini as an alternative to lamb on an Easter buffet, but they are also perfect for a summer barbacue. Let the meat marinate for at least three hours before grilling.


Juice of 2 lemons

1/4 cup plus 2 tablespoons Filippo Berio extra-virgin olive oil

1 tablespoon Worcestershire sauce

2 teaspoons spicy mustard

Fine sea salt and freshly ground black pepper to taste

2 1/2 pounds boneless pork loin, cut into 1-inch cubes

2/3 pound pancetta, cut into 1-inch cubes

1 pound small button mushrooms, stemmed and cleaned

10 small fresh sage leaves


In a glass dish large enough to hold the pork in a single layer, mix the lemon juice, olive oil, Worcestershire sauce, mustard, and salt and pepper. Add the pork, turning to coat, cover, and refrigerate for at least 3 hours, or overnight.

Drain the meat, reserving the marinade. Thread the pieces onto 10 skewers, alternating the meat with the pancetta and mushrooms and adding 1 sage leaf to each skewer.

Prepare the grill. Grill the spiedini, turning an basting occasionally with the remaining marinade, for 5 to 8 minutes. Remove the skewers and serve immediately.

This recipe is from CELEBRATIONS ITALIAN STYLE by Mary Ann Esposito, published by William Morrow and Company, Inc., in 1995.


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