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 olive oil
3⁄4 cup balsamic vinegar1 bunch fresh sage, leaves torn
6 cloves garlic, smashed
Salt and freshly ground black pepper
2 small lemons, halved

Black-olive tapenade
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.

Serves 6.