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

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

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

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