Шашлычки из свиной вырезки с ароматными травами: рецепт для праздничного стола

My herb garden is at its peak right now, with more parsley, thyme and rosemary than I can possibly use at once. I love being able to step outside, snip what I need and use the herbs at their freshest and most fragrant. At this point in the season, I am always looking for ways to celebrate this abundance, and these Grilled Pork Tenderloin Spiedini do just that. ADVERTISEMENT Spiedini is the Italian word for skewers, and versions can be found throughout Italy featuring different meats, seafood and vegetables. I use pork tenderloin because it is affordable, tender, lean and quick to cook on the grill. It is also an ideal cut for skewers because there is very little trimming required, and its uniform shape makes it easy to cut into even pieces for consistent cooking. The marinade is simple, with fresh herbs as the stars, but you can substitute dried herbs using about one-third as much as you would fresh. I use a generous combination of parsley, thyme and rosemary, finely chopped so they cling to the pork, but feel free to use whatever combination you have on hand. Extra-virgin olive oil, garlic and onion powders complete the marinade. I let the pork marinate for several hours before adding fresh lemon zest and juice for the final 30 to 60 minutes. This gives the herbs time to flavor the pork before the acid is introduced, and the lemon provides a bright finish that balances the rosemary and thyme. While pork tenderloin is my choice for this recipe, the marinade is versatile enough to use with other cuts, as well as chicken and beef. Once threaded onto skewers, the pork cooks quickly over medium-high heat, developing lightly charred edges while remaining tender and juicy inside. I serve the spiedini with Greek potatoes and a simple Caprese salad for a colorful late-summer meal. And at this point in the summer, any dinner that helps me make a dent in my overflowing herb garden is a welcome addition to our table, especially when those herbs are just outside my door. I hope you enjoy these Grilled Pork Tenderloin Spiedini and wish you a happy and delicious Labor Day weekend! ADVERTISEMENT Grilled Pork Tenderloin Spiedini Serves 6 Ingredients: - 2 pork tenderloins, trimmed and cut into 1½- to 2-inch pieces - ¼ cup fresh Italian parsley, finely chopped - 2 tablespoons fresh thyme leaves, finely chopped - 1 tablespoon fresh rosemary, finely chopped - ½ teaspoon garlic powder - ½ teaspoon onion powder - 1 teaspoon kosher salt - ½ teaspoon freshly ground black pepper - ⅓ cup extra-virgin olive oil - Zest of 1 small lemon - 2 tablespoons fresh lemon juice - Wooden or metal skewers Instructions: Place the pork in a large, shallow glass dish. Add the parsley, thyme, rosemary, garlic powder, onion powder, salt and pepper. Drizzle with the olive oil and toss thoroughly until the pork is evenly coated with the herbs and seasonings. Cover and refrigerate for 3 to 6 hours, tossing once during the marinating time if possible. About 30 to 60 minutes before grilling, add the lemon zest and lemon juice. Toss thoroughly to coat, cover and return to the refrigerator. If using wooden skewers, soak them in water for at least 30 minutes before grilling. ADVERTISEMENT Preheat the grill to medium-high heat, about 400 to 450 degrees. Clean and lightly oil the grill grates. Thread the pork pieces onto the skewers, leaving a small amount of space between the pieces so the heat can circulate and the pork can brown evenly. Place the skewers on the hot grill. Grill, turning every 2 to 3 minutes until the pork is lightly charred and the thickest pieces register 145 degrees on a meat thermometer, about 8 to 12 minutes total, depending on the size of the pieces and the heat of the grill. Transfer the skewers to a platter and let rest for 3 to 5 minutes before serving. To store: Place the cooked pork in an airtight container and refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently in a covered skillet with a splash of stock or water. Sarah’s tips: - Cut the pork as uniformly as possible so the pieces cook at the same rate. - Add the lemon juice and zest only during the final 30 to 60 minutes of marinating; prolonged exposure to the lemon juice can affect the texture of the pork. - To encourage even browning, leave a little space between the pork on the skewers.