Yum, sounds wonderful.
Vicki. :-)
On 9 Jan 2021, at 3:34 pm, Terri <terrimonline@xxxxxxxxx> wrote:
We had this today. I don’t know how authentic it is, but it was quick and
tasty. We had it with roasted butternut squash and broccoli crowns. We will
have it again.
Terri
Home Cookin Chapter: !!! Tried and True
Spanish Spice-Crusted Pork Tenderloin Bites (Pinchos Morunos)
=============================================================
The key to this tapa is twofold: The meat is cut into small
pieces, letting a powerful seasoning rub penetrate the pork in
short order. We used a blend of smoked paprika, cumin, coriander,
and black pepper to spice the tenderloin. We finish with a drizzle
of honey, which works well with the pork and seasonings. The
result is a speedy dish with bright yet smoky flavors. Serve it
over rice, in lettuce cups, or with a pile of steamed or roasted
vegetables.
Tenderloin cubes should be no smaller than 1 to 1-1/2 inches or
the meat will cook too quickly.
1-1/2 teaspoons ground coriander
1-1/2 teaspoons ground cumin
1-1/2 teaspoons smoked paprika
Kosher salt and ground black pepper
1-pound pork tenderloin, trimmed and cut into 1- to 1-1/2-inch
pieces
1 tablespoon lemon juice, plus lemon wedges for serving
1 tablespoon honey
1 large garlic clove, finely grated
2 tablespoons extra virgin olive oil
1 tablespoon chopped fresh oregano
.
In a medium bowl, combine the coriander, cumin, paprika, and 3/4
teaspoon each salt and pepper. Add the pork and toss to coat
evenly, massaging the spices into the meat until no dry rub
remains. Let the pork sit at room temperature for at least 30
minutes and up to 1 hour. Meanwhile, in another bowl, combine the
lemon juice, honey, and garlic. Set aside.
In a large skillet over high heat, add 1 tablespoon of the oil and
heat until just smoking. Add the meat in a single layer and cook
without moving until deeply browned on one side, about 3 minutes.
Using tongs, flip the pork and cook, turning occasionally, until
cooked through and browned all over, another 2 to 3 minutes. Off
the heat, pour the lemon juice-garlic mixture over the meat and
toss until evenly coated, then transfer to a serving platter.
Sprinkle the oregano over the pork and drizzle with the remaining
1 tablespoon of oil. Serve with lemon wedges.
Boston Globe December 22, 2020
Servings: 4
