Join! 12 weeks for $1

Wok eggs, fried rice and hot Dry Noodles.

In Mumbai, we learned a home-cook friendly version of Butter Chicken.

Take a cooking class with us and our instructors from around the world.

NEW - 125 simple weeknight recipes from the world's healthiest cuisine.

1000+ hard-to-find items from around the world.

Everything Milk Street. 12 weeks for just $1. Start your trial here.

.
Spanish Spice-Crusted Pork Tenderloin Bites
Milk Street Bowtie Spice-Crusted Pork Tenderloin Bites (Pinchos Morunos)

Spice-Crusted Pork Tenderloin Bites (Pinchos Morunos)

50 min 25 min active

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Spice-Crusted Pork Tenderloin Bites (Pinchos Morunos)

Free

Loosely translated as “Moorish bites impaled on thorns or small pointed sticks,” pinchos morunos is a Basque dish of seared pork rubbed with a blend of spices, garlic, herbs and olive oil. The recipe dates back generations, boasting influences from Spain and North Africa. Classic versions skewer the meat, which is seasoned with ras el hanout, a Moroccan spice blend, among other flavorings. We streamlined, nixing the skewers. And since ras el hanout can be hard to find, we went with a blend of cumin, coriander, smoked paprika and black pepper. We finished with a drizzle of honey, which heightened the flavor of the pork and seasonings.

4

Servings

Tip

Don’t cut the pork tenderloin too small. Cutting it into 1- to 1½-inch cubes produced more surface area, allowing the spice rub to quickly penetrate and season the meat. Any smaller and the meat cooked too quickly.

50 min

25 min active

1½ teaspoons ground coriander
1½ teaspoons ground cumin
1½ teaspoons smoked paprika
Kosher salt and ground black pepper
1 -pound pork tenderloin, trimmed and cut into 1- to 1½-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
Ingredients
  • teaspoons ground coriander

  • teaspoons ground cumin

  • teaspoons smoked paprika

  • Kosher salt and ground black pepper

  • 1

    -pound pork tenderloin, trimmed and cut into 1- to 1½-inch pieces

  • 1

    tablespoon lemon juice, plus lemon wedges for serving

  • 1

    tablespoon honey

  • 1

    large garlic clove, finely grated

  • 2
  • 1

    tablespoon chopped fresh oregano

.
In the store
More

Mains

Reviews
Down arrow

Spice-Crusted Pork Tenderloin Bites (Pinchos Morunos)

Get Ready to Cook

4

Servings

50 min

25 min active

Tip

Don’t cut the pork tenderloin too small. Cutting it into 1- to 1½-inch cubes produced more surface area, allowing the spice rub to quickly penetrate and season the meat. Any smaller and the meat cooked too quickly.

Ingredients
  • teaspoons ground coriander

  • teaspoons ground cumin

  • teaspoons smoked paprika

  • Kosher salt and ground black pepper

  • 1

    -pound pork tenderloin, trimmed and cut into 1- to 1½-inch pieces

  • 1

    tablespoon lemon juice, plus lemon wedges for serving

  • 1

    tablespoon honey

  • 1

    large garlic clove, finely grated

  • 2
  • 1

    tablespoon chopped fresh oregano

Step 1 of 2

Prep the Pork Tenderloin

teaspoons ground coriander
teaspoons ground cumin
teaspoons smoked paprika
¾
teaspoon coarsely ground black pepper
¾
teaspoon kosher salt
1
-pound pork tenderloin, trimmed and cut into 1- to 1½-inch pieces
1
tablespoon lemon juice
1
tablespoon honey
1
large garlic clove, finely grated

In a medium bowl, combine the coriander, cumin, paprika, ½ teaspoon salt and ¾ teaspoon 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.

Step 2 of 2

Cook the Pork Tenderloin and Serve

2
tablespoons extra-virgin olive oil
1
tablespoon chopped fresh oregano
lemon wedges (to serve)

In a large skillet over high heat, heat 1 tablespoon of the oil 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 to evenly coat, 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.

Milk Street Bowtie Logo

Done!

Did you enjoy this recipe?

Want more?

See More Mains
JUNE 2022
MILK STREET BOOK BUNDLE: THE WORLD IN A SKILLET, THE MILK STREET SEASON 5 COOKBOOK, VEGETABLES AND THE NEW RULES

$155 VALUE

Success!

Thank you for participating in our monthly giveaway!

Entry Form
How we use your email.

Your email address is required to identify your giveaway entry as well as communications from Milk Street. We will not share or rent your email address. You can unsubscribe from receiving our emails at any time.

Enter the Milk Street Giveaway
Enter the Milk Street Giveaway