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Spit-Roasted Pork Tenderloin and Kidney with Sage Toast
Pieces of pork tenderloin and kidney roasted on a spit between bread and sage, brushed with olive oil.
Method
Steps
Step 1
Gather the ingredients: 400 g pork tenderloin, professionally trimmed; 1 food-grade pork kidney, about 120 g, professionally cleaned with the tough white core and membrane removed; 150 g day-old bread, cut into thick small pieces; 12 small sage leaves; 2 tablespoons olive oil; A little salt, to taste.
Step 2
Ask the butcher for the elongated tenderloin and its associated edible kidney, prepared separately for cooking. The historical name pesce di maiale refers to this pork muscle, not fish; pietra refers to the kidney. Keep both cold until preparation. Cut the tenderloin into roughly 3 cm pieces and the prepared kidney into pieces of similar thickness.
Step 3
Thread the pork and kidney on the rotisserie or secure skewers suitable for the equipment, alternating with the thick bread pieces and sage leaves. Keep kidney pieces identifiable so their cooking can be checked separately. Brush with part of the olive oil and add only a little salt if desired.
Step 4
Preheat for indirect roasting at about 190–200°C with a drip pan below. Roast, rotating and brushing with separate portions of the remaining oil, for about 25–40 minutes according to the pieces. Check at least 74°C in the pork and kidney pieces and in bread that received raw juices; this conservative endpoint covers the mixed pierced preparation. Keep the bread away from direct flame and reduce the heat if it colours too quickly.
Step 5
Slide the cooked pork, kidney, toast and sage onto a warm serving dish and serve promptly. Remove all skewers or clearly identify any that remain for service; no cooking string should be left on the food.
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