2 c white-wine vinegar
6 (6-inch) sprigs fresh rosemary
3 cloves garlic crushed
In saucepan, bring vinegar to a boil. Pour into glass bowl; add rosemary and garlic. Cover; let stand at room temperature overnight. Strain.
1/2 c olive oil
1 T dijon mustard
2 t chopped fresh rosemary
1/8 t black pepper
1 pound pork tenderloin cut into 1-inch cubes
1 pound small red new potatoes
8 (6-inch) sprigs fresh rosemary (optional)
In bowl, whisk 1/2 cup vinegar (save the remainder), oil, mustard, rosemary and pepper for vinaigrette. In plastic bag, combine 1/2 c vinaigrette and pork. Chill 30 minutes.
Cook potatoes in simmering water, covered, until just tender, about 10 minutes. Drain; rinse with cold water. Halve potatoes and toss in bowl with remaining vinaigrette.
Heat broiler or grill. Thread pork alternating with potatoes on 4 skewers, or 8 rosemary sprigs, if desired.
Broil or grill 4 inches from heat about 10 minutes, turning and basting with vinaigrette from bowl.
(Alternately, if you're lazy, like me, then you use 1/2 c white-wine vinegar, a couple tablespoons of dried rosemary if you don't have fresh, and a teaspoon or so of garlic powder and a dash of black pepper. Do not boil the vinegar, hell, don't let it sit over-night--just put the ingredients into a ziploc bag with 1/2 c. oil and add either boneless pork pieces or pork chops, marinate for 30 minutes. Grill as directed--I have yet to make the potatoes with this thing...I think it's the boiling that always gets to me.)