Fun to make outdoors on the grill, or inside on our grill pan, pork and bacon is a combination that hits a home run in our family. Enjoy this recipe served with fried polenta (see photo), or on rice and with a Cannellini and Green Bean Salad, which can be made ahead of time. Source: Food & Wine by Steven Raichlen
- 3 medium garlic cloves, very finely chipped
- 2 tsp sweet paprika
- 1 tsp kosher salt
- 1 tsp caraway seeds
- 1 tsp= dry mustard
- ½ tsp freshly ground black pepper
- 2 tbsp vegetable oil
- 1 ½ pounds pork tenderloin, cut into 1 1.2-inch cubes
- 1 large sweet onion cut into 2-inch dice
- ½ pound slab bacon, cut into 1-inch dice
In a large bowl, mix the chipped garlic with the paprika, salt, caraway seeds, dry mustard, black pepper and vegetable oil. Add the pork and toss well to coat. Cover the bowl and let marinate in the refrigerator for 1 to 2 hours.Light a charcoal grill. Thread the pork, onion and bacon onto 8 skewers. Grill the skewers over high heat, turning a few times, until they are browned and the pork is just cooked through, 15 minutes. Transfer the skewers to a platter and serve.
