Brochettes de Pore

Simple to cook yet elegant to. serve, Brochettes de Pore (broh-shet d’por) make an attractive summer luncheon dish. Serve

with boiled new potatoes and a green salad and a well chilled rose wine. Great care must be taken to ensure that the pork is completely cooked, so be sure that the grill is thoroughly heated before you start to cook the brochettes.

4 tablespoons cooking oil 6 tablespoons vinegar

1 teaspoon salt

½ teaspoon freshly ground black pepper

2 tablespoons chopped rosemary

leaves

2 lb. lean loin or fillet of pork, cut into 1-inch cubes

In a large, fairly shallow bowl, mix together the oil, vinegar, salt, pepper and rosemary. Add the cubes of pork and spoon the liquid over them so that they are completely moistened. Leave the pork to marinate at room temperature for at least 6

hours, basting the pork occasionally with the marinating liquid to keep the meat moist.

Preheat the grill to moderate.

Thread the pork cubes on to skewers (allowing 2 skewers per person). Cook the brochettes under the grill for about 20

minutes, turning them from time to time, until the meat is well done and tender.

Serve the brochettes immediately.

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