Pork Spiedini

Slice the pork tenderloin into bite-sized pieces, about 1-inch thick.

In a medium bowl, prepare the marinade by combining the extra virgin olive oil, white wine, zest and juice of one lemon, minced garlic, crushed red pepper flakes, dried oregano, salt, and pepper. Whisk together.

Add the pork pieces to the marinade and toss until fully coated. Cover the bowl and refrigerate for 30 minutes.

On a shallow plate, combine the panko breadcrumbs, Italian breadcrumbs, grated Parmesan cheese, and garlic powder. Mix to combine.

Remove the pork from the marinade and dredge each piece in the breadcrumb mixture, pressing gently to ensure a thick coating.

Thread the breaded pork pieces onto wooden skewers, folding or rolling them as needed to fit.

Lightly spritz the skewers with cooking spray to help them get extra crispy.

Place the skewers in an air fryer basket in a single layer. Cook at 390-400°F for 10-12 minutes, or until golden brown and cooked through.

While the spiedini are cooking, prepare the sauce. In a small bowl, combine the melted butter, 2 cloves of minced garlic, juice of half a lemon, a pinch of salt, and chopped fresh parsley. Stir to combine.

Once cooked, remove the spiedini from the air fryer and arrange on a platter. Drizzle generously with the lemon garlic butter sauce.

Serve immediately, optionally over a bed of angel hair pasta with a side salad to soak up the extra sauce.