Food > Recipe Directory > Courses/Meal Type > Main Course > Italian Pork Tenderloin Brochettes
Italian Pork Tenderloin Brochettes Recipe
Italian Pork Tenderloin Brochettes
With these roasted brochettes, you end up with perfectly cooked pork tenderloin and crispy seasoned bread – on a skewer.
Ingredients
- 1 pork tenderloin (about 1-1/2 lb/750 g)
- Half baguette
- 8 slices pancetta, halved
- 8 fresh bay or sage leaves
- Salt, pepper, extra-virgin olive oil
Preparation
Cut pork and baguette each into 3⁄4-inch (2 cm) thick slices; wrap each pork slice in pancetta. Onto each of four 10- to 12-inch (25 to 30 cm) skewers, thread in order: bread, pork, bay leaf, pork, bread, pork, bay leaf, pork, bread. Place on rimmed baking sheet. Sprinkle with 1/4 tsp (1 mL) each salt and pepper and drizzle with 3 tbsp (45 mL) oil. Roast in 400F (200C) oven for 10 minutes. Turn and baste with pan drippings; roast until pork is just slightly pink in centre, about 10 minutes.
Makes 4 servings.
- Serving(s)
- 4
| Per serving: about | |
|---|---|
| Calories | 406 |
| Protein | 45 g |
| Fat (total) | 15 g |
| Sat. Fat | 5 g |
| Carbohydrate | 19 g |
| Fibre | 1 g |
| Cholesterol | 108 mg |
| Sodium | 512 mg |
| Calcium | 4 % RDI |
| Iron | 24 % RDI |
| Vitamin A | 1 % RDI |
| Vitamin C | 2 % RDI |
| Folate | 15 % RDI |
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Source
Homemakers Magazine: November 2005
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