Strict paleo eaters will want to leave out the wine and just marinade in olive oil. We are a paleo+wine household, so I left it in. This meal looks impressive and tastes delicious. It can also be assembled earlier in the day, so it's great for entertaining.
Serves 2, but easily scaleable.
Adapted from Food&Wine Magazine's 2002 Cookbook.
1/8 cup plus 1 Tbsp dry white wine (I used sauvignon blanc.)
1/8 cup plus 1 Tbsp extra virgin olive oil, plus more to toss with onions
1 lb pork tenderloin, cut into approximately 5 3-inch lengths
Freshly ground black pepper
1/4 lb, approximately 10 slices, very thinly sliced sopressata
5 large rosemary branches (optional; you can use water-soaked skewers or picks instead)
2 large red onions, cut into 2-inch wedges
|Slightly overlap the sopressata |
before adding pork.
|Strip 2 inches of leaves |
from rosemary branches.
|Skewer onions or set |
on a vegetable griller.
- In a shallow glass baking dish, mix the wine with the olive oil. Add the pork and turn to coat. Cover and refrigerate overnight.
- If using rosemary, strip 2 inches of leaves from the thick end of the rosemary branches. Using a sharp paring knife, whittle the ends to points. Set aside.
- Drain the pork and discard the marinade. Lightly season the pork with salt and season generously with pepper. Overlap two slices of sopressata on a work surface, put a length of pork in the center and roll the sides up. Secure with a rosemary branch or skewer/pick that's been soaked in water. Repeat with the remaining sopressata and pork.
- Season onions with salt and pepper and toss with about 1 Tbsp olive oil.
- Skewer the onions or set a vegetable griller on the grill grate and add onions.
- Preheat the grill to medium low. Lightly brush the grate with olive oil. Grill the skewers, turning until the pork and onions are cooked through and the sopressata is crisp, about 12 minutes total.