Soppressata-Wrapped Pork
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.Plus: More Pork Recipes and Tips
August 2001