San Pedro Tapa Recipe - Grilled Pork Loin, Pancetta and Mushroom

During the festival of San Pedro in Burgos, this is a popular Spanish tapa. It is simple to make, including a slice of pork loin, pancetta and a mushroom grilled on a bamboo skewer. Serve on a slice of rustic bread with a glass of Spanish wine.

Prep Time: 35 minutes

Cook Time: 10 minutes

Ingredients:

• 4 slices (1/2-inch thick) boneless pork loin
• 1 slice of pancetta
• 4 whole small white mushrooms
• 4 slices rustic baguette

Preparation:

This San Pedro tapa recipe makes 4 servings as an appetizer.

Soak the bamboo skewers for approximately 30 minutes in water, so that when placed on grill they do not burn.

Cut the slice of pancetta into quarters. Rinse the mushrooms thoroughly.

Lightly salt both sides of each pork loin. Slide each onto the bamboo skewers. Carefully slide on the quarter slice of pancetta and the whole mushroom.

Place skewers over a medium hot grill and cook the loin for approximately 5 minutes on each side, until cooked.

Remove the skewers from the grill and place on top of bread slices. Serve hot.

Serving Suggestion: If you like, top with a strip of roasted red pepper.

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