For those of you that have been following along for a while, this beautiful recipe might just seem familiar. Way back in July 2018, I shared with you two beautiful menus for Entertaining with an Italian Flare. Vesuvio Grilled Pork was part of the Secondo and Contorno Courses.
The Secondo or Main Course is generally considered the star of the show when it comes to Italian cooking. After all, it the most important course in a multi-course Italian feast. Typically it consists of a meat, fish or seafood course (Secondo) and a vegetable course (Contorno) offered on separate platters at the same time. Generally speaking, one meat course is served with one or two sides. I like to serve the skewers together on one platter with a beautiful platter of Smokey Pan Seared Asparagus. Another beautiful possibility for a second serving of vegetables would be Tuscan Roasted Asparagus with Tomatoes and Parmesan.
Sometimes, when preparing elaborate, multi-layered meals, I worry that individual aspects of the meal might get lost in a sea of delicious bounty. Take a six-course supper – when executed, each dish is spectacular in its own right. Each will wow the diners. I just worry that on paper, some things might not receive the attention they deserve. With such elaborate selections of recipes and courses, it is easy to see how a wonderful dish such as Vesuvio Grilled Pork might get lost in the mix. Every once and awhile, I like to go back to those big production and pluck out a recipe to spotlight on its own rather than feature as a part of an ensemble.
I like foods that are grilled together “kabob style”. It makes serving and eating such a snap. Besides, food on a stick is just plain fun! These grilled chunks of pork and potatoes are delicious together. Grilling the lemon wedges adds a wonderful smoky flavor to the juices that are later squeezed over the pork before serving.
Vesuvio Grilled Pork and Potato Skewers
Ingredients – Pork and Potato Skewers
1 ½-2 lbs small red potatoes (about 1 ½-inch in diameter) scrubbed
1 ½ lbs Center-Cut Pork Tenderloin, cut into 1-inch cubes
6 lemon wedges
Morning of: Scrub potatoes. Place potatoes in a saucepan. Cover with cold water. Bring to a boil over high heat, reduce to simmer and cook for about 12 minutes or until almost tender when pierced with a fork.
While potatoes cook, cut pork into 1-inch cubes. Place cubes of pork in a large resealable food storage bag and set aside.
Make marinade (recipe below).
Once potatoes are cooked, remove from pan with a slotted spoon and immediately plunge potatoes into a bowl of cold water to stop cooking process. Once cooled, drain and add to pork in bag.
Pour marinade into the bag, seal bag tightly, and turning to coat. Marinate in refrigerator at least 2 hours or up to 8 hours, turning occasionally.
Evening of: Prepare barbecue grill for direct cooking. While grill is heating, soak bamboo skewers.
Drain pork mixture, discard marinade. Alternately thread about 3 pork cubes and 2 potatoes onto each of 6 skewers. Place 1 lemon wedge on end of each skewer. Season pork and potatoes to taste with salt and pepper.
Place skewers on grid. Grill skewers, on covered grill, over medium coals 14-16 minutes or until pork is juicy and no longer pink in center and potatoes are tender; turning halfway through grilling time.
Ingredients – Vesuvio Marinade
½ cup dry white wine
2 tablespoons olive oil
4-6 garlic cloves, pressed
In a small bowl, whisk together white wine and olive oil. Press garlic into the mixture, whisk again to blend. Set aside until ready to use.
Ingredients – Garnish
2-3 garlic cloves, minced
Salt & pepper to taste
½ cup chopped Italian parsley
1 teaspoon finely grated lemon peel
Mince garlic and place into a small bowl. Add chopped parsley and finely grated lemon peel. Mix well to blend and set aside until ready to use.
- To Serve:
- Remove skewers from grill. Transfer to serving platter. Squeeze any remaining juices from grilled lemon wedges over pork and potatoes.
- If desired, plate with additional lemon wedges.