- 3 medium cloves garlic very finely chopped
- 2 teaspoons sweet paprika
- 1 teaspoon kosher salt
- 1 teaspoon caraway seeds
- 1 teaspoon dry mustard
- 1/2 teaspoons freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 1/2 pounds pork tenderloin, cut into 1 1.2-inch cubes
- 1 large sweet onion cut into 2-inch dice
- 1/2 pounds slab bacon, cut into 1-inch dice
- 1 1/2 cups dried cannelini beans ( 3 ounces), soaked overnight in cold water and drained. (can use canned white beans)
- 1 bay leaf
- 1 sprig thyme
- 1/2 smalls onion
- 3/4 pounds green beans
- 1/4 cups plus 2 Tbsp. extra-virgin olive oil
- 1/4 cups fresh lemon juice
- 1/4 cups chopped cilantro
- 1/2 cups pitted kalamata olives ( 2 ½ ounces), chopped
- 1 salt and freshly ground pepper to taste
- 1 lime wedge for serving
1. In a large bowl, mix the chopped grlic 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.
2. Light a charcoal grill. Thread the pork, onion and bacon onto 8 skewers. Grill the skewers over high heat, turing a few times, until they are browned and the prok is just cooked through, 15 minutes. Transfer the skerers to a platter and serve.
3. Serve with:
• Rice
• Cannelloni and Green Bean Salad
Cannellini and Green Bean Salad
1. In a medium saucepan, cover the soaked and drained cannelloni beans with 2 inches of water. Add the bay leaf, thyme sprig and onion half and bring to a simmer. Simmer over moderately low heat, stirring occasionally and adding more water to cover as necessary, until the beans are tender, about 2 hours. Drain and let cool completely. Discard the bay leaf, theme sprig and onion half.
2. Meanwhile, in a medium saucepan of boiling salted water, cook the beans until they are crisp-tender, about 3 minutes. Drain the green beans well and spread them out on a large rimmed baking sheet and let cool. Pat the beans dry with paper towels. Cut the green beans on a diagonal into 1-inch lengths.
3. In a large bowl, combine the olive oil, fresh lemon juice, chopped cilantro and kalamata olives and season with salt and black pepper. Fold in the cooked, cooled cannelloni and green beans and season with salt and black pepper. Serve the salad with lime wedges.
4. Make ahead: The cooked and cooled cannelloni and green beans can be refrigerated separately overnight. Bring the beans back to room temperature before tossing them with the dressing.
Source: Food & Wine Annual Cookbook 2008 by Steven Rachlen
