One of the things I love to do is to create multi-course suppers for special occasions. I love all the research and sampling it takes to put these suppers together and pull it off. The courses must flow, with ample time between for the finishing touches. The recipe below is one I have shared before as part of a montage Patio Entertaining with an Italian Flair – For Father’s Day or Just Because. This beautiful collection featured several dishes to choose from in a multi-course barbecue of sorts. In case you missed it, it was a six-course supper with two different recipes to choose from for each course.
Primo Course (1st Course – Pasta)
Secondo and Contorno Course (Main Dish and Vegetable Dish served together)
Insalata (Salad Course)
Formaggi e frutta Course (optional Cheese and Fruit)
With such an elaborate selection of recipes and courses, you can see how wonderful dishes 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 a recipe to re-post as a feature rather than 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 & Potato Skewers
Ingredients – Pork & 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
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.
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.