Pork Loin Spiedino with Pine Nut, Garlic, and Currant Soffritto

Name: Pork Loin Spiedino with Pine Nut, Garlic, and Currant Soffritto
Yield: Serves 6
Ingredients: 2 pounds boneless pork loin, cut into 1-inch cubes; About 1 tablespoon kosher salt; 1/2 cup dried currants; 3/4 cup pine nuts; 1/2 cup plus 1 tablespoon extra-virgin olive oil; 2/3 cup garlic cloves, minced; 3 ounces arugula

By Nate Appleman , Kate Leahy , and Shelley Lindgren

February 22, 2011

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Pork Loin Spiedino with Pine Nut, Garlic, and Currant SoffrittoCookbook cover image courtesy of Random House

A spiedo is a kitchen spit over an open fire that is most often used for cooking whole animals, particularly chicken. Spiedino—;literally "little spit"—refers to food cooked on skewers, which is how we like to prepare pork loin. Grilled briefly over a smoky fire, the meat takes on an addictive char that counterbalances the sweet, mellow soffritto of pine nuts, garlic, and currants.

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