1 (8 ounce) package salami
1/4 cup olive oil
2 tablespoons Worcestershire sauce
2 tablespoons chile sauce
2 cloves garlic, minced
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon dried basil
3 (8 ounce) cans tomato sauce
1 (12 fluid ounce) can or bottle beer
5 pounds pork tenderloin, cut into 1 inch cubes
1/3 cup butter or margarine, melted
2 cups shredded mozzarella cheese
In a large bowl, mix olive oil, Worcestershire sauce, chile sauce, garlic, oregano, basil, oregano, basil, tomato sauce, beer, pork, tomato, cheese and butter. Cover and refrigerate for at least 1 hour while marinating meat.
Remove from marinade and drain marinade. Dice sausage and cut into 1 inch cubes.
Preheat grill for high heat. Place meat on meat rack. Brush whole with melted margarine and brush with melted margarine. Grill at high heat for 2 1/2 hours.
Remove meat from marinade and place on grill. Brush meat with butter and sprinkle with mozzarella cheese. Grill uncovered for 5 to 7 minutes per side. Serve immediately.