Louis M. Martini Gnarly Vine Zinfandel’s strength and structure pairs well with dishes with similar characteristics, like these spice rubbed pork tenderloin skewers. The toasting of the spices helps to release their natural aromas and oils, and will help to adhere to the pork as well. Feel free to substitute a lamb loin or chicken breast for the pork, or even with firm veggies like zucchini and eggplant for a vegetarian version. 

Ingredients:

Servings: Six

1 ½ pounds Pork tenderloin, trimmed and cut into 2 inch cubes
1 tspn Ground fennel seeds
½ tspn Ground cloves
1 tspn Ground star anise
½ tspn Ground ginger
¼ tspn Ground cardamom
½ tspn Ground allspice
2 tblspn Ground black pepper
¼ cup Olive oil
1 ½ tblspn Chopped fresh rosemary
1 tblspn Chopped fresh sage To taste Kosher salt

Directions:

If using wooden skewers, soak the skewers in water while completing the next steps. In a sauté pan over medium heat, toast the fennel, cloves, star anise, ginger, cardamom, allspice, and black pepper. Keep the spices moving with a heat-proof spatula in the pan so they toast evenly. The moment the spices begin to release their aromas (about 2 minutes depending on the heat level,) transfer to a plate to cool. Once cooled, toss the spices in a large mixing bowl with the rosemary and sage. Add the pork and season with kosher salt. Mix thoroughly to completely coat each pork cube with the spice mixture. Divide the cubes evenly onto six skewers and brush with olive oil. Grill the pork skewers over medium high heat or cook in a broiler to desired doneness. Be sure to turn the skewers often so as not to burn the spice mixture.

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Pork Tenderloin Skewers Recipe Zinfandel Food Pairing - winely.us/a/88a1

Pairs well with:
Monte Rosso Vineyard Gnarly Vine Zinfandel