Introduction
Welcome to our culinary journey where we present a delectable dish that combines the succulence of pork loin with the nutty crunch of pine nuts and the zesty bite of currants. This recipe promises not only an explosion of flavors but also an experience rooted in tradition.
Tips for this Recipe
To achieve the perfect texture and flavor balance, ensure that your pork loin is evenly cubed. Proper seasoning enhances the taste profile of each ingredient, so don’t skimp on the kosher salt and olive oil.
Why You Will Love This Recipe
This Pork Loin Spiedino is a gastronomic delight that marries classic Italian spiedini techniques with an unexpected twist of pine nuts and currants. Its rich umami flavor, combined with the freshness of arugula, will leave your palate craving for more.
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
Adviced Equipment
To create this recipe to perfection, consider using the following equipment: Hand Blender, Food Processor, Pasta Roller or Spiralizer, High-Speed Blender, Almond Spiralizer, Mixing Bowls (various sizes), Pizza Stone, Chef’s Knife and Cutting Board, Measuring Cups and Spoons.
History of the Recipe
The concept of spiedini has its origins in Italian cuisine, often featuring a variety of meats. This unique twist on the classic dish incorporates pork loin and an intriguing combination of flavors through the use of currants and pine nuts, which are less traditionally associated with this preparation style.
Fun Facts about this Recipe
Did you know? The choice to include dried currants in this recipe is not just for their sweet-tart flavor, but also because they add a lovely texture contrast. Additionally, the inclusion of pine nuts adds an unexpected richness that complements the natural savoriness of the pork loin.
