Soppressata Wrapped Pork
Ingredients
- 1/4 cup plus 2 tablespoons dry white wine
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 1/4 pounds pork tenderloin, cut into eighteen 3-inch lengths
- Salt and freshly ground pepper
- 1/2 pound very thinly sliced soppressata
- 6 large rosemary branches
- 2 large red onions, cut into 2-inch wedges
- Vegetable oil, for the grill
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