Pork Kabobs with Pancetta, Sage & Red Onion
2 pounds pork tenderloin
24 slices of panchetta
2 large red onions
4 tbsp olive oil
Salt & pepper
Cut the pork tenderloin into 1-2 inch pieces. Marinade in olive oil, salt and pepper for 30 minutes.
Place a sage leaf on a piece of pork and wrap it with panchetta. Position a piece of onion on either side of the wrapped pork and add to the skewer. Repeat until all of the pork has bee skewered.
BBQ the kabobs on high heat for 10-12 minutes, until onions have caramelized and pork is cook through. Make sure to flip the pork every few minutes while cooking.
Makes 6 servings.