12 oz. pork loin, cut into 1 ½ to 2 inch cubes
1 sprig rosemary, leaves only
salt and freshly ground black pepper
2 T extra virgin olive oil
2 oz. Pecorino cheese, cut into thin squares about the size of the pork cubes
¼ cup fresh parsley, chopped
Place the pork cubes in a bowl. Finely chop the rosemary, and add to the bowl. Zest and juice one of the lemons and add the zest and juice to the bowl. Season with salt and pepper, drizzle with the olive oil, toss and set aside to marinate for about 30 minutes.
Preheat a pan over medium-high heat. Add the mixture from the bowl and cook for about 8 to 10 minutes, or until the juices have reduced almost completely, remove from heat and set aside.
Slice the remaining lemon into thin rounds and arrange on a platter. Thread each pork cube and a piece of pecorino with a toothpick, and a place each on top of a lemon slice, sprinkle with the shopped parsley and serve.