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Spiedini di Maiale | Juicy Pork Skewers
(0)
20 min
Quick
Gurkerl Küche
Italienische Express-Küche: Saftige Schweinsfilet-Spieße, abwechselnd mit feinem Speck und aromatischem Salbei gesteckt und in der Grillpfanne knusprig gebraten. In 20 Minuten serviert!
Preparation method
Preparation
Soak the wooden skewers in cold water for about 15 minutes beforehand so that they do not burn during cooking. Pat the pork tenderloin dry, remove any silver skin, and cut into approx. 2.5 cm cubes. Cut the bacon strips in half or into thirds. Wash the sage leaves and pat dry. Finely chop the needles from one rosemary sprig, peel the garlic, and grate finely.
In a bowl, mix the pork cubes with the chopped rosemary, grated garlic, fine salt, freshly ground pepper, and 1 tbsp extra virgin olive oil. Now alternately thread the pork cubes, a folded slice of bacon, and a sage leaf onto the soaked wooden skewers until all ingredients are used up. Preheat the oven to 70 °C top/bottom heat to keep the finished skewers warm.
Frying & serving
Heat the remaining olive oil in a heavy grill pan or skillet over medium to high heat. Add the second rosemary sprig to the hot oil to infuse flavor. Add the spiedini and fry evenly over medium heat for 8 to 10 minutes until golden brown all over, turning several times so that the bacon becomes crispy and the meat stays juicy and tender.
Chef's tip
Soaking wooden skewers: If you soak the wooden skewers in cold water for at least 15 minutes beforehand, they will not splinter and the meat can be easily removed after cooking.
Tender pork tenderloin: Do not overcook the pork tenderloin – it is perfect when lightly browned on the outside and juicy and still pale pink on the inside.
70 min
Under an hour
