with apples and bacon wrapped in prunes
Pork Brochettes with Apples and Bacon Wrapped Prunes
The flavor combination of pork apples and prunes is wonderful and reminiscent of Normandy.
- 1 pound Moody’s pork tenderloin
- 1 1/4 cups hard cider
- 1 Tablespoon finely chopped fresh sage
- ¼ teaspoon fresh ground black pepper
- 2 crisp eating apples
- 10 dried prunes
- 5-7 pieces of Moody’s platter bacon
- 1 Tablespoon sunflower seed oil or canola oil
Soak the skewers in water for at least 30 minutes and preheat your grill (I used metal skewers…much easier, and they don’t turn into kindling!)
Cut the pork into 1 inch cubes, then put in a large non-metallic bowl.
Mix the cider, sage and pepper together in a bowl and then pour over the pork cubes, turning so they are well covered. Cover, refrigerate and let marinate for 1 to 2 hours.
Wrap the prunes in the bacon.
o Tip: the bacon may cook more slowly than the pork and apples, so cover and put in the microwave for 30 to 40 seconds.
Cut the apples into wedges, do not peel.
When ready to skewer all ingredients, dip the apple wedges into the pork marinade and begin the assembly alternating with cubes of pork, apple wedges and bacon wrapped prunes.
When the skewering is complete, put the sunflower oil in the reserved marinade. You will use this to baste the skewered pork.
Grill the brochettes over medium heat for 8 to 12 minutes, or until done, basting as you go, but stopping 5 minutes before the pork is fully cooked.