Pork Spiedini

Soft and tender meets sweet and tangy: pork and prunes are a dynamic pairing worth switching up your grill game for. BBQ-ready skewers are topped off with a beautifully bright soffritto for a winning balance of flavors.

Prep Time 30 Minutes

Cook Time 16 Minutes

Fat 29.5g

Cholesterol 105mg

Sodium 980.8mg

Carbohydrates 22.6g

Fiber 2.9g

Sugar 12.3g

Protein 36.5g

1 1/2 lbs pork tenderloin
1 1/2 tsp salt plus extra for seasoning
1/4 tsp freshly ground pepper
1/4 cup walnuts
3 garlic cloves
6 Tbsp extra virgin olive oil, plus extra for coating
1/4 cup Sunsweet^® Dried Cherries, chopped
12 Sunsweet^® Pitted Amaz!n™ Prunes
2 Tbsp fresh lemon juice
3 oz arugula
Lemon wedges, for serving

Slice pork into 1-1/2" cubes. Season with pepper and 1 1/4 tsp salt then set aside.

Soffritto: Put walnuts in a food processor and pulse until chopped. Transfer to a small, heavy-bottomed saucepan and cover with the oil. Put garlic in the food processor and pulse until minced. Gradually bring the oil and walnuts to a low simmer, stirring frequently until the walnuts start to brown, about 2 minutes. Stir in minced garlic, then turn off the heat and continue to stir as the garlic cooks in the oil, about 1 minute. Let cook to room temperature. Stir in cherries.

Spiedini: Turn on grill. While grill is heating up, prepare six skewers. Toss pork in olive oil to coat. Thread pork and two prunes per skewer. Sear pork over the hottest parts of the grill, then move to the side to continue to render the meat until cooked, but still juicy, about 8-10 minutes total.

Arrange a bed of argula on a platter. Place skewers on top. Stir lemon juice and remaining 1/2 tsp salt into soffritto then spoon over the pork and arugula. Serve with lemon wedge.