Recipe Pairing Guides » Pork Recipes » Pork Loin » Pork Loin Spiedino with Pine Nut, Garlic, and Currant Soffritto

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

Pork Loin Spiedino with Pine Nut, Garlic, and Currant Soffritto
Photo by Cookbook cover image courtesy of Random House

Ingredients

  • 2 pounds boneless pork loin, cut into 1-inch cubes
  • 1 tablespoon kosher salt
  • ½ cup dried currants
  • ¾ cup pine nuts
  • ½ cup extra-virgin olive oil
  • 1 tablespoon extra-virgin olive oil
  • 2/3 cup garlic cloves
  • + 1 more ingredients
    • 3 ounces arugula

In a bowl, toss the pork with the salt. Cover and refrigerate for at least overnight or up to 3 days. To make the soffritto, soak the currants in just enough warm water to cover for about 20 minutes. Meanwhile, add the pine nuts and 1/2 cup of the olive oil to a small, heavy pot and place over lo...

View full recipe at Epicurious

Comments

What wines go with Pork Loin Spiedino with Pine Nut, Garlic, and Currant Soffritto?

Torrontes Wines from Argentina
  • Alta Vista Torrontés Cafayate
  • Lo Tengo Torrontes Hvidvin
  • Bodegas Callia Torrontés Tulum Valley Alta
  • Bodega Catena Zapata Torrontés Alamos
  • Conquista Torrontés
Pinot Noir Wines from California
  • Concannon Pinot Noir Central Coast Ns
  • Silver Ridge Pinot Noir Ns
  • Little Black Dress Vin de Pays d'Oc
  • Camelot Pinot Noir United States California
  • Wild Hare Pinot Noir

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