Tuscany Takes a Holiday
Grilled Italian Pork Tenderloin Spiedini with Mango-Basil Salsa
30 minutes
Serves 4
DinnerItalianGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
What happens when a Florentine butcher books a flight to the Caribbean? You get these pork tenderloin spiedini, juicy, grill-kissed, and paired with a salsa that’s basically a vacation in a bowl. Prepare to discover the tropical soul of Italian grilling.
Ingredients
Yield
4
Instructions
- 01In a medium bowl, combine mango, red bell pepper, red onion, basil, and 1 tablespoon of lime juice. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir gently to mix.
- 02Cover and refrigerate salsa while you prep the pork.
- 03In a large bowl, whisk together olive oil, balsamic vinegar, remaining lime juice, garlic, allspice, cumin, red pepper flakes, 1 1/4 teaspoons salt, and 1/4 teaspoon black pepper.
- 04Add pork cubes to the marinade, tossing to coat evenly. Let sit at room temperature for 15 minutes.
- 05Thread marinated pork cubes onto skewers, leaving slight space between pieces for even cooking. If using wooden skewers, soak them in water for 15 minutes first.
- 06Preheat grill (or grill pan) to medium-high heat. Oil grates just before cooking.
- 07Grill pork skewers 3–4 minutes per side, rotating with tongs, until charred and just cooked through (internal temp 145°F).
- 08Let skewers rest for 5 minutes before serving.
- 09Serve pork spiedini over a generous spoonful of mango-basil salsa, with extra lime wedges on the side. Mangia!
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