Porchetta-Style Pork Kebabs with White Beans · Faith Middleton's Food Schmooze
These pretty kebabs made with pork tenderloin and rosemary branches create similar flavors to traditional Italian porchetta in a fraction of the time.
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Cooking tools:
- Grill
- Grill brush
- Drip pan
- Microplane
- Pastry brush
- Chef's knife
- Cutting board
- Mixing bowl
- Paper towel
- Kitchen towel
- Baking sheet
- Serving platter
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
- 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
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