This Italian preparation is called spiedini di maiale (pork skewers) and I use pork tenderloin, a buttery cut of meat ideal for grilling. The bread is a natural foil for the aromatic flavors of fresh sage and prosciutto. A drizzle of olive oil at the end keeps the meat and bread moist and glistening. The double skewer keeps the ingredients from sliding and helps them cook more evenly.
Spiedini di Maiale
Prep time
Cook time
Total time
The sage can be replaced with bay leaves soaked in hot water for 30 minutes to make them less brittle. In Rome, they call this preparation (without the bay leaves) lombello, a dialect word for tenderloin, and they brush the meat with melted lard while grilling.
Author: Clifford A. Wright
Recipe type: Grilled Pork
Cuisine: Italian
Serves: 6
Ingredients
- Sixteen 10-inch wooden skewers
- 1¾ pounds pork tenderloin, cut into twenty-four 1-inch-thick cubes
- About ½ loaf French or Italian bread, cut into twenty-four 1-inch cubes
- Twenty-four ⅛-inch-thick squares of sliced fatty prosciutto (about 6 ounces)
- 24 fresh large sage leaves
- Olive oil for drizzling
- Salt and freshly ground black pepper
Instructions
- Prepare a hot charcoal fire or preheat a gas grill for 15 minutes on high.
- Double skewer all the ingredients: line up a cube of pork, a piece of bread, prosciutto, and sage. Skewer them all with 2 skewers, keeping the skewers parallel to each other about ½ inch apart. You should have 3 pieces of each ingredient per double skewer.
- Drizzle each double skewer with olive oil. Salt and pepper on both sides to taste and grill until the bread and pork are golden brown, about 15 minutes per side. Serve hot.
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