Grilled Skewered Pork Loin
|Boned pork loin roast||2 1⁄2 Pound, fat removed, cut into 18 slices 1/2 inch thick|
|Boneless pork loin roast||2 1⁄2 Pound, fat removed, cut into 18 slices 1/2 inch [1 cm.] thick|
|Bread slices||24 (Italian Or French)|
|Prosciutto ham slices||24 , cut to the same dimensions as the pork slices|
Take one large skewer (or six small ones) and thread onto it a slice of bread, one each of ham and pork, another slice of ham and one of bread.
Repeat until all of the ingredients are used up.
Melt the lard and pour 4 tablespoons [60 ml.] of it over the meat and the bread.
Season with salt and pepper, and grill over charcoal embers or beneath an oven broiler, turning the skewer frequently and basting the meat from time to time with the remaining melted lard.
The cooking time will be from 20 to 30 minutes; the bread should be crisp and golden, and the meat cooked through.