I was driving through the valley earlier this week and stopped at my favorite roadside stand. They had those beautiful strawberries that I have written about before but they also had beautiful fresh apricots. I LOVE dried apricots but I have never been much of a fresh apricot fan. I bought some anyway... for inspiration. One of my 'go to' dishes in my catering menu selections is a grilled, skewered chicken breast wrapped in prosciutto and arugula. It is colorful and so flavorful. I got to thinking...what about using pork tenderloin in place of the chicken and adding fresh apricots to this tasty scheme? This is what happened!
Grilled Pork Tenderloin wrapped in Prosciutto + Arugula + Fresh Apricots
1.5# pork tenderloin, silver skin removed and cut into 1" chunks, about 21 pieces
6 slices of prosciutto, cut in half lengthwise and then crosswise in half
a bunch of baby arugula
6 fresh apricots, pitted and quartered
2 T olive oil
salt + pepper
Glaze (optional but really adds a bit of sweet and spice)
1/4 cup apricot jam
pinch of cayenne pepper
2 T white wine, orange juice or water
Soak eight 12" wooden skewers in water for 15 minutes, or use metal ones. Drizzle the pork with the olive oil and sprinkle with the salt and black pepper and toss to coat. Pick up a piece of pork, grab some arugula (a few sprigs) and hold them together while you wrap with the prosciutto, slide onto a skewer to secure. Next, skewer a piece of apricot. Continue until all pieces of pork have been wrapped, adding the apricot in between. Grill over a medium hot fire for 10-12 minutes (5-6 minutes per side) until charred, brushing on each side with the glaze (if using).
Voted Best Caterer for Tuolumne and Calaveras Counties 2016