A recipe from MEAT: The Ultimate Companion by Anthony Puharich and Libby Travers.
Grill up a storm with pancetta wrapped pork tenderloin skewers with piperade from MEAT: The Ultimate Companion.
Note: Espelette pepper is a type of dried chilli from the Basque region of France. It has a mild heat and full fruity flavour. If using bamboo skewers, soak them in water for 20 minutes before using, to prevent them from burning.
Image and recipe from MEAT Anthony Puharich and Libby Travers. Photography by Alan Benson, Murdoch Books
PREP TIME: 30 mins (plus marinating) COOK TIME: 20 mins SERVES: 6
2 pork tenderloins, about 450 g each, cut into 2.5 cm cubes
1 tablespoon olive oil, plus extra for drizzling
2 teaspoons chopped thyme, plus extra leaves to serve
1 garlic clove, finely chopped
8–10 long narrow slices flat pancetta
FOR THE PIPERADE:
2½ tablespoons olive oil
1 small onion, thinly sliced
2 garlic cloves, finely chopped
4 roma tomatoes, coarsely chopped
3 capsicums, deseeded and thinly sliced: a mix of red, yellow and green works well
1 tablespoon red wine vinegar
½ teaspoon Espelette pepper (see note) or hot paprika
1. Combine the pork, olive oil, thyme and garlic in a bowl, season with salt and pepper and mix well to combine. Set aside to marinate for 30 minutes.
2. Meanwhile, to make the piperade, heat the olive oil in a large saucepan over high heat, add the onion and sauté for 4–5 minutes until tender and translucent, adding the garlic in the last minute of cooking. Add the tomato and capsicum and sauté, stirring frequently, for 8–10 minutes until tender, adding a splash of water if necessary. Add the vinegar and Espelette pepper and season with salt and pepper. Set aside until ready to serve.
3. Thread a slice of pancetta onto a skewer, about 1.5 cm (⅝ inch) from the end. Thread a piece of pork on next, then fold the pancetta over the top and thread the skewer through. Repeat threading and folding, so the pancetta interlaces with the pork. Repeat with remaining pancetta and pork.
4. Preheat a barbecue or chargrill pan to medium–high. Drizzle the skewers with a little extra olive oil and season with salt and pepper. Grill, turning occasionally, for 4–5 minutes until browned and cooked to medium. Rest for 5 minutes, then serve with the piperade.