Pork spiedini are Italian-inspired skewers of tender pork tenderloin marinated in zesty lemon-garlic, coated in crispy Parmesan breadcrumbs, and finished with a rich lemon-garlic butter sauce. The combination of crispy crust and juicy interior makes this an elegant weeknight dinner.
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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.
Refrigerate cooked spiedini in an airtight container for up to 3 days; reheat gently in a 325°F oven for 8-10 minutes with a light drizzle of olive oil to restore crispness.
metal or wooden skewers · meat thermometer
Yes. Marinate the pork for up to 8 hours in the refrigerator before coating and cooking. Assemble on skewers just before cooking for best crust texture.
Pork tenderloin is ideal because it's lean, tender, and cooks quickly. Avoid tougher cuts like shoulder, which require longer cooking.
Cook until the internal temperature reaches 145°F (63°C) with a meat thermometer. The center should no longer be pink.
Yes. Soak wooden skewers in water for at least 30 minutes before threading pork to prevent charring.
Regular breadcrumbs work but create a finer crust. Italian seasoned breadcrumbs add extra flavor without additional seasoning adjustments.
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