I really loved this dish the one time I made it. I didn't go for the Martha-style rosemary branches as skewers, so I added some chopped fresh rosemary to the marinade. I also used pork loin instead of tenderloin (boneless pork loin chops that go on sale at the supermarket so often).

Soppressata-Wrapped Pork
Serves 6

The pork needs to marinate overnight, so start a day ahead.

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 soppressata, sliced paper thin
2 large red onions, cut into 2-inch wedges
Vegetable oil, for the grill
6 skewers (or use 6 large rosemary branches for a fancier presentation)

1. In a large bowl, mix the wine with the olive oil. Add the pork and turn to coat. Cover and refrigerate overnight.

2. Drain the pork and discard the marinade. Lightly season the pork with salt and season generously with pepper. Overlap 2 slices of soppressata on a work surface; put a length of pork in the center and roll it up in the soppressata. Repeat with the remaining soppressata and pork. (The pork bundles can be assembled earlier in the day and refrigerated before grilling.)

3. Thread 2 onion wedges onto each skewer followed by 1 pork bundle; repeat twice. (If using rosemary branches, prepare by stripping all but about 2 inches of leaves from the thick end and, using a sharp paring knife, whittle the stripped end to a point. Thread ingredients from the pointed end as above, leaving the little tuft of remaining leaves at the other end.)

4. Light a grill. Lightly brush the grate with vegetable oil. Grill the skewers over a medium-low fire, turning until the pork and onions are cooked through and the soppressata is crisp, about 12 minutes. Serve at once.