Pork Tenderloin Grilled On the Skewer
|Pork tenderloin||1 Pound, cut into 1-inch cubes|
|Crustless white bread slice||4 , cut into an equal number of cubes, quite a bit smaller than the meat|
|Rindless salt pork liver||4 , blanched in 6 oz. boiling water for 5 minutes, drained and cut into twice as many thin slices as pork cubes|
|Olive oil||2 Tablespoon|
|Freshly ground pepper||To Taste|
|Marjoram/Thyme / sage||1 Teaspoon|
Sprinkle the fresh pork, bread cubes, and salt-pork slivers with a generous amount of olive oil, pepper and a little salt, and marjoram or thyme (the Italians use sage).
Thread the ingredients onto long skewers, in the following order: bread, salt pork, fresh pork, salt pork, bread and so on, until each skewer is about three quarters full.
These quantities will fill five or six 9-inch [23-cm.] skewers.
Broil gently for about 15 to 20 minutes, not too close to the heat, turning the skewers from time to time.