Thursday, August 27, 2009

Prosciutto Pork Kabobs

Oh, how I love prosciutto. I think I would eat its salty deliciousness with, in or on pretty much anything, but my favorite thing to pair it with is pork tenderloin. Something about the pork-pork combo really gets me. In the words of Emeril, pork fat just totally rules.

When I saw these kabobs combining prosciutto-wrapped pork pieces with zucchini and mushrooms, I was immediately smitten. Even though Joe over-cooked them just slightly (he got distracted with talking to our neighbor over the fence), they turned out to be just as delicious as I'd hoped. Because I never buy flavored oils (seriously, why spend the money when you can make your own so easily?), I used regular olive oil that I added a few cloves of crushed garlic to and cooked over low heat until the oil just started to bubble. The flavor infused perfectly.

Nothing screams "summer" like a grilled kabob, so this meal was a nice way to say goodbye to summer as we welcome the cooler weather.

Prosciutto Pork Kabobs
source: Better Homes and Gardens New Grilling Book

1/4 cup garlic-flavored olive oil
2 tablespoons lemon juice
1/4 teaspoon crushed red pepper
1 pound pork tenderloin
3 ounces thinly-sliced prosciutto
8 ounces fresh whole mushrooms, stems removed
2 small zucchini and/or yellow summer squash, cut into 3/4-inch thick slices
2 tablespoons finely shredded parmesan cheese

1. In a small bowl combine oil, lemon juice, and crushed red pepper; set aside.

2. Trim fat from pork. Cut pork into 1 1/2-inch cubes. Cut prosciutto into 1 1/2-inch-wide strips. Wrap a strip of prosciutto around each pork cube. On (metal or water-soaked wood) skewers, alternately thread pork cubes, mushrooms, and zucchini, leaving a 1/4-inch space between the pieces.

3. For a charcoal grill, grill kabobs on the greased grill rack of an uncovered grill directly over medium coals for 18 to 20 minutes or until pork is no longer pink and juices run clear, turning once halfway through grilling and brushing with the oil mixture during the last four minutes of grilling. (For gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover; grill as above.)

4. Just before serving, sprinkle kabobs with parmesan cheese.

No comments: