Soppressata-Wrapped Pork


  • 2 ¼ pounds pork tenderloin, cut into eighteen 3-inch lengths
  • ¼ cup plus 2 tablespoons extra-virgin olive oil
  • Vegetable oil, for the grill
  • 6 large rosemary branches
  • Salt and freshly ground pepper
  • ½ pound very thinly sliced soppressata
  • 2 large red onions, cut into 2-inch wedges
  • + 1 more ingredients
    • ¼ cup plus 2 tablespoons dry white wine

1. In a large bowl, mix the wine with the olive oil. Add the pork and turn to coat. Cover and refrigerate overnight. 2. Drain the pork and discard the marinade. Lightly season the pork with salt and season generously with pepper. Overlap 2 slices of soppressata on a work surface; put a length of ...

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