Pork Loin Spiedies

I saw this yummy looking one in the paper this morning, and wanted to pass it along. Here's their description: "A spiedie is a type of hoagie from Binghamton, N.Y. Cubes of meat are marinated with a combination of Italian seasoning and mint, and then cooked and arranged, skewer and all, in a long roll or slice of Italian bread. This recipe must be prepared in advance and requires 6 long bamboo skewers and a handful of hickory wood chips."
(serves 6)

1 cup EVOO
1/4 cup red wine vinegar
1/4 cup freshly* squeezed lemon juice
1/4 cup finely chopped fresh lemon* mint leaves
1/4 cup finely chopped flat-leaf parsley
2 T. finely chopped fresh dill
2 t. minced garlic
2 t. kosher salt
1&1/2 t. fennel seed
1/2 t. freshly ground black pepper
1&1/2 lbs. trimmed pork loin, cut into 1&1/2" chunks
6 Italian or French sandwich rolls, cut lengthwise in half but not all the way through

In a large bowl, whisk the first 10 ingredients. Reserve and set aside 1/4 cup plus 2 T. to drizzle over the cooked pork. Place the pork chunks in the large bowl with the remaining marinade, cover and refrigerate for 2 hours, stirring once. Soak the skewers and wood chips (separately) in water for at least 30 mins. Prepare the grill for direct cooking over med. heat. Thread the pork cubes onto the skewers. Discard the marinade. Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, and close the lid. When smoke appears, grill the skewers over direct med. heat. with the lid closed, until the meat is evenly seared and cooked to an internal temp. of 145, 9-11 mins., turning occasionally. During the last minute of grilling, toast the rolls, cut side down, over direct heat. To serve in the authentic style, place a skewers on each roll and using the roll as a pot holder to grasp the meat, twist and pull out the skewer, leaving the pork cubes in a neat line right down the middle of the roll. Drizzle each spiedie with 1 T. of the reserved marinade and serve right away.

"Something will grow from all you are going through. And, it will be you."

Have FUN today. I get to buy a new cookbook so I am all jazzed up - not to mention a trip to the Yakima Fruit Market!!!

Love,

MM