Pork Loin Spiedino with Pine Nut, Garlic, and Currant Soffritto

Name: Pork Loin Spiedino with Pine Nut, Garlic, and Currant Soffritto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 85 grams arugula; 907 grams boneless pork loin, cut into 1-inch cubes; 118 milliliters dried currants; 158 milliliters garlic cloves, minced; 1 Tbsp About kosher salt; 118 milliliters extra-virgin olive oil; 177 milliliters pine nuts

You can never have too many main course recipes, so give Pork Loin Spiedino with Pine Nut, Garlic, and Currant Soffritto a try. This gluten free, dairy free, and primal recipe serves 6. One portion of this dish contains about 38g of protein, 36g of fat, and a total of 532 calories. Head to the store and pick up olive oil, pork loin, pine nuts, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a bowl, toss the pork with the salt. Cover and refrigerate for at least overnight or up to 3 days.

Ingredients you will need

Pork

Salt

Equipment you will use

Bowl

To make the soffritto, soak the currants in just enough warm water to cover for about 20 minutes.

Ingredients you will need

Currants

Water

Meanwhile, add the pine nuts and 1/2 cup of the olive oil to a small, heavy pot and place over low heat. Gradually bring to a low simmer, stirring frequently, and cook, stirring, for about 5 minutes, or until the pine nuts have started to brown. Stir in the garlic and continue to cook on low heat for about 8 minutes, or until the garlic is a light golden brown. Watch the soffritto carefully; the pine nuts and garlic will burn easily.

Ingredients you will need

Olive Oil

Pine Nuts

Garlic

Equipment you will use

Pot

Drain the currants, add them to the pot, and then remove the pot from the heat.

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Currants

Equipment you will use

Pot

Let the soffritto cool to room temperature. It will keep, tightly covered, in the refrigerator for 2 weeks.

About 30 minutes before cooking, remove the pork from the refrigerator. If using wooden skewers, soak them in water to cover to prevent them from scorching. Prepare a hot fire in a grill, stacking the coals to one side so you have two areas of heat, one with direct heat and one with indirect heat.

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Water

Pork

Equipment you will use

Wooden Skewers

Grill

Drizzle the remaining 1 tablespoon olive oil over the pork and toss to coat evenly.

Ingredients you will need

Olive Oil

Pork

Drain the skewers, and thread about 5 pieces of pork onto each skewer.

Ingredients you will need

Pork

Equipment you will use

Skewers

Place the skewers over the coals and grill for about 1 minute on each side, or until well seared. Move the skewers to the cooler side of the grill and continue to cook over indirect heat for 8 to 10 minutes, until cooked medium-well but still juicy.

Ingredients you will need

Cooler