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Black-Olive Pork Brochette
Jimmy Bradley
of the Red Cat, the Harrison, and the Mermaid Inn
Serves 8
4 pounds pork tenderloin, trimmed of fat and sinew,
cut into 11⁄2-inch cubes
2 large red onions, cut into 1-inch cubes1⁄2 cup plus 3 tablespoons olive oil
3⁄4 cup balsamic vinegar1 bunch fresh sage, leaves torn
6 cloves garlic, smashed
Salt and freshly ground black pepper
Black-olive tapenade
2 small lemons, halved
Soak the bamboo skewers in water for about 1 hour
(metal skewers can be substituted). Thread the
skewers, alternating pork and red-onion cubes. Combine
1⁄2 cup of the oil, vinegar, sage, and garlic in
a large casserole. Add the brochettes, turning to coat
the meat on all sides. Cover, and marinate in the
refrigerator for 1 hour.
Light the coals, or preheat the gas grill to
medium-hot. Remove the brochettes from the marinade,
shake off most of the sage leaves, and pat the
brochettes dry. Brush the pork with the remaining
olive oil, and season with salt and pepper.
Grill the brochettes, turning, until fully browned all
over, about 8 to 10 minutes altogether. Brush with the
tapenade (recipe below), and squeeze a few drops
of fresh lemon juice over the pork.
Photograph by Richard Pierce
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