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Pork Spiedini Print Email


2 pounds boneless pork tenderloin
3/4 cup cider vinegar
3/4 cup olive oil
4 TBS lemon juice
1 TBS Worcestershire sauce
1 TBS dried oregano
2 cloves garlic, minced
2 tsp black pepper
1 tsp salt
1/2 tsp cayenne
Italian bread

Have your butcher remove silver skin and cut tenderloins into large bite sized pieces. Mix together all ingredients except bread, place in a self-sealing plastic bag and refrigerate 4 to 24 hours. If using bamboo skewers, soak in water for 30 minutes to prevent burning.

Remove pork cubes from marinade (discard marinade) and thread pork onto skewers (onions, peppers and tomatoes are also nice additions).

Grill over hot coals, browning the first side before turning over. It is important to watch closely and use good judgment; pork should be done just to a blush color (145-150 degrees internal) and not overcooked, rest 5 minutes. Estimated cooking time is 8-10 minutes. Serve by pulling meat off of skewer onto Italian bread. Serves 4-6
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