Black-Olive Pork Brochette
4 pounds pork tenderloin, trimmed of
fat and sinew, cut into 11⁄2-inch cubes
2 large red onions, cut into 1-inch cubes1⁄2 cup plus 3 tablespoons
3⁄4 cup balsamic vinegar1 bunch fresh sage, leaves torn
6 cloves garlic, smashed
Salt and freshly ground black pepper
2 small lemons, halved
2 cups kalamata or nicoise olives, pitted
3 cloves garlic, coarsely chopped
5 anchovy fillets
2 tablespoons pine nuts
1/2 cup olive oil
Salt and freshly ground pepper
Combine olives, garlic, anchovies and pine nuts in a food processor
and process until smooth. With the motor running, slowly add the oil
until emulsified. Season with salt and pepper, to taste.
Soak the bamboo skewers in water for about 1 hour (metal skewers can
be substituted). Thread the skewers, alternating pork and red-onion
cubes. Combine 1⁄2 cup of the oil, vinegar, sage, and garlic in a
large casserole. Add the brochettes, turning to coat the meat on all
sides. Cover, and marinate in the refrigerator for 1 hour.
Light the coals, or preheat the gas grill to medium-hot. Remove the
brochettes from the marinade, shake off most of the sage leaves, and
pat the brochettes dry. Brush the pork with the remaining olive oil,
and season with salt and pepper.
Grill the brochettes, turning, until fully browned all over, about 8
to 10 minutes altogether. Brush with the tapenade (recipe below),
and squeeze a few drops of fresh lemon juice over the pork.