GRILLED PORK SKEWERS
WITH RADICCHIO
I've done a million grilling segments on TV, and this is the universal
favorite. Actually, it's one of my personal favorites, too. (If you are
using wooden skewers, remember to soak them first.)
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1½ pounds boneless pork loin
2 small heads radicchio, round variety
2 small red onions
1/3 cup Colavita
Extra Virgin Olive Oil
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
3 cloves garlic, minced
Salt to taste
Freshly ground black pepper to taste
Lemon wedges
Serves 4
Cut the pork into 1½
inch cubes and set aside. Trim ¼ inch from the bottom of the radicchio. Leaving the core intact, cut each head of radicchio into 8 wedges. Peel and cut each onion lengthwise into 8 wedges, leaving the root end intact. Assemble 8 skewers by alternating 4 to 6 pieces of the meat, 2 of radicchio, and 2 of onion on each skewer. Lay the skewers on a baking dish. Combine the
Colavita
Extra Virgin Olive Oil, rosemary, garlic, salt, and pepper in a small bowl. Rub some of this mixture on each skewer, cover, and marinate in the refrigerator for at least 1 hour.
Preheat the grill. Remove skewers from the marinade, shaking off any excess. Grill the skewers on a lightly oiled grill until pork and vegetables are golden and tender and the pork is cooked through, about 10 to 12 minutes total. Serve with lemon wedges.
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