4-6 servings
Ingredients:
1 3/4 Pound Pork Tenderloin Cut Into 1 1/2 Inch Cubes
1 Large Garlic Clove, Minced
Salt & Pepper
2 Tablespoons Balsamic Vinegar
1/4 Cup Olive Oil
1 (8 oz.) Package Mushrooms, Cleaned
2 Large Red Onions, Quartered
24 Fresh Sage Leaves
1/4 Pound Thinly Sliced Prosciutto Cut Into Squares
Additional Oil For Grilling
Procedure:
1. Mix together the garlic, salt, pepper, and vinegar. Marinate the pork cubes in the refrigerator in this mixture for at least 3 hours. Heat up the grill, and thread on 8 skewers a piece of pork, a few squares of prosciutto, a sage leaf, a few layers of the onion, and a mushroom. Continue in this manner until all the ingredients are used. Brush the skewers lightly with the oil, season with additional salt and pepper, and grill until the pork is golden brown, about 10 minutes per side.
Ingredients:
1 3/4 Pound Pork Tenderloin Cut Into 1 1/2 Inch Cubes
1 Large Garlic Clove, Minced
Salt & Pepper
2 Tablespoons Balsamic Vinegar
1/4 Cup Olive Oil
1 (8 oz.) Package Mushrooms, Cleaned
2 Large Red Onions, Quartered
24 Fresh Sage Leaves
1/4 Pound Thinly Sliced Prosciutto Cut Into Squares
Additional Oil For Grilling
Procedure:
1. Mix together the garlic, salt, pepper, and vinegar. Marinate the pork cubes in the refrigerator in this mixture for at least 3 hours. Heat up the grill, and thread on 8 skewers a piece of pork, a few squares of prosciutto, a sage leaf, a few layers of the onion, and a mushroom. Continue in this manner until all the ingredients are used. Brush the skewers lightly with the oil, season with additional salt and pepper, and grill until the pork is golden brown, about 10 minutes per side.
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