- SERVINGS: 6
Marcia Kiesel usually finds pork tenderloin too lean to grill. But marinating it, wrapping it in thinly sliced soppressata and then skewering it with rosemary branches allows the meat to get both basted with the soppressata's delectable fat and flavored from within by the rosemary. Long, thick rosemary branches for skewering are available at most large supermarkets. The pork needs to marinate overnight, so start a day ahead.
- 1/4 cup plus 2 tablespoons dry white wine
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 1/4 pounds pork tenderloin, cut into eighteen 3-inch lengths
- Salt and freshly ground pepper
- 1/2 pound very thinly sliced soppressata
- 6 large rosemary branches
- 2 large red onions, cut into 2-inch wedges
- Vegetable oil, for the grill
- In a large bowl, mix the wine with the olive oil. Add the pork and turn to coat. Cover and refrigerate overnight.
- Drain the pork and discard the marinade. Lightly season the pork with salt and season generously with pepper. Overlap 2 slices of soppressata on a work surface; put a length of pork in the center and roll it up in the soppressata. Repeat with the remaining soppressata and pork.
- Strip 2 inches of leaves from the thick end of the rosemary branches. Using a sharp paring knife, whittle the ends to points. Thread 2 onion wedges onto each branch followed by 1 pork bundle; repeat twice.
- Light a grill. Lightly brush the grate with vegetable oil. Grill the skewers over a medium-low fire, turning until the pork and onions are cooked through and the soppressata is crisp, about 12 minutes. Serve at once.
The spicy soppressata suggests a soft, dry red with smoky overtones and some spice to match, such as a Dolcetto from Piedmont.