Pork tenderloin (I buy the whole roast and cut off what I need)
16 oz bottle of Italian dressing (cheap is good)
1 cup Grated Parmigiano-Reggiano (not the green can crap)
2 Tbls Kosher salt (believe me there is a difference)
Cube pork tenderloin into 1 inch cubes
Place meat into a non-reactive container
Pour bottle of Italian Dressing over meat add salt and refrigerate overnight
Thread pork onto skewers (I love my metal ones) but feel free to use anything with a point you want to.
Put over a fire (real men use some type of wood)
After pork has cooked and is starting to brown sprinkle LIBERALLY with the Parmigiano-Reggiano.
KEEP MEAT OFF THE GRATE!! Use bricks wrapped in foil, metal bars, hold it by the handle. I don’t care, but don’t let the cheese melt to the grate.
Let cheese melt and crust over on the pork
Remove and enjoy
PS I bought the greatest grill brush ever. Keeping your grill clean is one of the most important keys to good grilling.
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