Sunday, April 20, 2008
Pork on a skewer
This is my first shot at weekend herb blogging. This weeks
host is The Well Seasoned Cook. The
herb involved in this dish the bay leaf and lots of them. I'd
like to put in my 2 cents involving buying herbs.
I don't know why bay leaves cost something
like $5 for a tiny bottle. If you go to go a
supermarket that has hispanic foods go to that
section and you can get two huge containers
for half of what you normally spend.
Its a very easy dish to fix and has a mixture of very savory flavors.
The recipe comes from
Italian Cooking by Mary Reynolds.
1 pound pork tenderloin
2-3 slices firm bread 1/2 inch thick (I get a baguette and slice it up)
1/4 pound prosciutto
salt a pepper
Cut the pork into 12 cubes. The recipe calls to cut off the
crust on the bread but I don't. Thread the skewers
as follows 1 piece bread, 1 piece prosciutto, a bay leaf,
a piece of pork another bay leaf. Repeat.
I don't really count anything. I just get as much
pork as needed and divide it up for as many
as I'm serving.
Anyhow, put the skewers on a well oiled
flat baking tin. Salt and pepper them and then
drizzle with olive oil. Bake at 375 for
30 to 40 minutes, turning once during the
baking. And that's it.