Traditional Italian porchetta—pork flavored with garlic and herbs—is a showstopper, a massive rolled roast that’s a long-cooked affair. It’s not gonna happen on a weeknight. But these pretty kebabs made with pork tenderloin and rosemary branches create similar flavors in a fraction of the time. After the meat is charred over high heat, it finishes cooking over white beans that capture the delicious drippings.
— Paula Disbrowe
• ON-DEMAND: Listen to Faith talk to Paula about this recipe and more easy grilling recipes from the book. •
Excerpted from Food52 Any Night Grilling by Paula Disbrowe. Published by Ten Speed Press, a division of Penguin Random House LLC. Copyright ©2018 Food52 Inc. Photos copyright © 2018 James Ransom.
Ingredients
- 8 sturdy rosemary sprigs, ideally about 8 inches (20cm) long
- 1 pork tenderloin
- 2 tablespoons freshly chopped thyme leaves
- 2 cloves garlic minced
- Kosher salt and freshly ground black pepper
- Two 15-ounce (425g) cans cannellini beans, drained
- 3 or 4 fresh bay leaves torn
- olive oil for drizzling and brushing
- 2 large lemons
Servings: people
Instructions
- Remove all the rosemary leaves from the branches except 2 inches (5cm) at the top of each. With a sharp knife, cut the leafless end of each branch at an angle to make a point, which will make it easier to skewer the pork. Coarsely chop the rosemary leaves you removed from the branches.
- Cut the pork into 1 1/2-to 2-inch (4 to 5cm) pieces and place in a bowl. Season with 2 tablespoons of the chopped rosemary, the thyme, garlic, and a generous sprinkling of salt and pepper. Set aside to marinate at room temperature while you prepare the grill.
- In an aluminum drip pan, combine the beans, bay leaves, and a generous drizzle of olive oil and season with salt and pepper.
- Prepare a charcoal grill for two-zone cooking and build a medium-high fire, or heat a gas grill to high. Carefully wipe the preheated grill grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, then carefully wipe with a lightly oiled towel again.
- Skewer the pieces of pork with the rosemary sprigs. Avoid packing them too tightly or they won’t cook evenly. When you’re ready to grill, remove the cooking grate, place the pan of beans alongside the coals, and return the cooking grate. (For a gas grill, turn off 1 burner for indirect cooking and place the filled drip pan over the unlit burner). Brush the pork skewers with olive oil and season with salt and pepper. Grill the pork kebabs over direct heat until nicely browned on each side, 12 to 14 minutes total.
- Move the kebabs over the drip pan, brush with olive oil again, close the grill, and cook until the pork is cooked through, about 10 minutes. Transfer to a rimmed baking sheet to rest. Remove the beans from the heat, add the zest from 1 lemon, and toss to combine. Halve the lemons crosswise and grill until nicely charred, 1 to 2 minutes. Place beans on serving platter, top with pork skewers and charred lemon halves, and serve.
