Pork And Prune Brochettes

Description

Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM

Tender morsels of pork skewered with prunes are a simple but distinctive main course to cook on the grill. The prunes are first simmered in wine, brandy, honey, and spices, then removed so that the liquids can be reduced to form a glaze to brush on the grilled pork and prunes. A sprinkling of orange peel adds flavor as well as color to the finished dish. Sesame-Scented Sugar Snaps and Watercress, Cucumber, and Belgian Endive Salad would make fine accompaniments.

Ingredients

• 40   large (about 14 ounces) pitted prunes
• 2¼ cups dry red wine
• 6   tablespoons brandy
• 4½ tablespoons honey
• 3   3-inch sticks cinnamon, broken in half
• ¼  teaspoon ground cloves
• Coarsely ground black pepper
• 2   12- to 14-ounce pork tenderloins, trimmed of excess fat and cut into 1-inch cubes
• Vegetable oil for oiling grill rack and brushing prunes and pork
• Salt
• 2   large navel oranges

Directions

1. Place prunes in a medium, heavy saucepan and add wine, ¾ cup water, brandy, honey, cinnamon, cloves, and ¼ teaspoon pepper.
2. Stir to combine, place over medium-high heat, and bring to a simmer.
3. Lower heat and simmer for 5 minutes, stirring occasionally.
4. Remove saucepan from heat.
5. Using a slotted spoon, remove prunes and cinnamon.
6. Set prunes aside and discard cinnamon.
7. Return the saucepan to high heat and cook until mixture becomes syrupy and has reduced to about ⅓ cup.
8. This will take several minutes; watch carefully.
9. Remove from heat and set aside. When prunes have cooled to room temperature, skewer them alternately with pork cubes. (The brochettes can be prepared 4 to 5 hours ahead. Place on a platter, cover with plastic wrap, and refrigerate. Bring to room temperature 30 minutes before grilling.)
10. When ready to grill, oil a grill rack and arrange 4 to 5 inches from heat source.
11. Prepare grill for a hot fire (high temperature).
12. Brush prunes and pork with vegetable oil, then salt and pepper them generously.
13. Grill skewered pork 10 to 12 minutes, turning frequently.
14. If you have a lid, cover the grill with it, leaving the vents open.
15. When done, the pork cubes should be browned and the meat cooked through so that a meat thermometer inserted into several cubes registers 160 degrees F.
16. While the pork is cooking, use a citrus stripper to remove the rind from the oranges in long strips.
17. If you don’t have a citrus stripper, use a sharp paring knife to remove just the colored portion of the skin in long peels.
18. Cut the peels into very thin matchstick strips.
19. Arrange the cooked pork and prune brochettes on a serving platter and brush on all sides with some of the reduced wine mixture.
20. Sprinkle with orange strips.

YIELD: SERVES 6