The -savory–and–sweet combination of fruit and meat together satisfies me; the fruit renders the meat lighter. Here I use prunes—Italians love prunes. Of course, you can substitute your favorite dried fruit, or fresh fruit in season. In the recipe, I suggest cooking them in a -cast–iron pan, but these kabobs will do well on a -medium–hot grill. Start with the grill covered, then uncover for the last few minutes.
- 2 pork tenderloins, about 2 to 2½ pounds total, cut into -2--inch chunks
- 24 plump pitted prunes
- 2 medium onions, cut into quarters, layers separated
- ¼ cup -extra--virgin olive oil
- 1½ teaspoons kosher salt
- 18 fresh bay leaves
- Twelve -8--inch wooden or metal skewers, soaked in water for 15 minutes if wooden
In a large bowl, toss the pork, prunes, onions, and olive oil together. Season with salt. Thread the chunks of pork, prunes, onions, and bay leaves onto the skewers, alternating items.
Heat a large -cast–iron pan or griddle (with cover) over medium heat. Sear the kabobs to brown the pork on all sides, about 5 minutes in all. Cover the pan, and reduce the heat to medium. Cook until the pork is cooked through but still juicy, about 15 minutes. Uncover, and let the pan juices reduce for a few minutes, turning the kabobs occasionally to glaze them with the juices. Serve immediately.