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SPANISH-SPICED PORK BROCHETTES (www.cakebread.com, 800-588-0298)

1 lb. boneless pork loin, cut into 3/4 inch cubes
2 T. extra virgin olive oil
2 t. dry sherry
2 cloves garlic, minced
1 1/2 t. sweet Spanish paprika
1 t. fresh thyme, chopped
1/2 t. ground cumin
1/2 t. freshly ground black pepper
20 (5 inch) wooden skewers
1 lemon, cut into wedges

Light and heat a charcoal grill to high heat (20-30 minutes prior to cooking the pork). Set the pork into a shallow bowl. Combine the olive oil, sherry, garlic, paprika, thyme, cumin and pepper in a small bowl. Pour over the pork and let sit at room temperature for at least 20 minutes. This can be prepared up to 4 hours in advance, covered with plastic wrap and refrigerated. Soak the skewers in water for 20 minutes. Thread 4-5 pieces of pork onto each skewer, bunched together at one end. Set a strip of aluminum foil on the grill. Season the pork with salt and place on the grill with the exposed wood part of the skewers set over the foil to prevent them from burning. Cook for 2 minutes, turning once or twice, til browned on all sides. Arrange on a plate with the lemon wedges and serve. Squeeze the lemon over the skewers before serving. Serve with Cakebread Cellars Rubaiyat wine.

Pork Brochettes recipe is published in our April, 2009 Menu Minder, Issue #306.

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