Italian Kabobs

Cooking Instructions

Cut the pork tenderloin into thin slices and flatten gently. Brush with a little olive oil. Soak the raisins in water until plump, then drain. Sprinkle the meat with salt and pepper. Lay raisins, pine nuts, and some minced onion on one end of the meat. Roll up tightly and thread onto metal skewers. Brush outside with a little more of the oil.

Place on lower grill over medium heat, turning until browned on all sides.

Wine Pairing(s)

Tindindi Chardonnay

Vereinigte Hospitien 'Sactus Jacobus' Riesling Kabinett Serriger Schloss Saarfelser Schlossberg

Dr. Loosen Riesling Kabinett 'Erdener Treppchen'

Weber Riesling

Reichsgraf Von Kesselstatt Riesling Auslese 'Josephshofer Monopol'

Willi Schaefer 'Graacher Himmelreich' Riesling Spatlese

Wolf Blass 'Yellow Label' Chardonnay

J.J. Müller Riesling

Josef Friederich 'Piesporter Michelsberg' Riesling Auslese

Carl Graff Riesling Auslese 'Urziger Wurzgarten'