Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Spice-Crusted Pork Tenderloin Bites (Pinchos Morunos)
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
Ingredients
-
1½
teaspoons ground coriander
-
1½
teaspoons ground cumin
Directions
-
01In 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.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTReviews
July 11, 2023
Very tasty and great for a weeknight meal!
So easy to make and the ROI is great! We served with rice and a salad. Yum!
November 14, 2022
Outstanding!
This recipe was easy and quick, yet at no sacrifice to flavor. The tenderloin was moist, tender and exceptionally good.
April 1, 2023
Tasty and fast
I’ve made this several times. Note the directions about not cutting the pork too small and don’t sleep on this while cooking. Easy to overcook if you’re not paying attention.
February 10, 2024
Great recipe!
I love the size of the cut meat and how they responded to the seasonings and cooking technique. I used ras al hanout, and some tamarind paste instead of lemon in the drizzle, because I needed to use them, and the flavors worked nicely.
December 10, 2023
Great dinner!
Simple to make and the family loved it! I probed to temp the meat as it does depends on the size of meat cut. Will make again!
This is remarkably easy to make considering the flavor you get. Have made this multiple times now, and have taken to doubling the recipe because leftovers are great eaten cold, straight from the fridge, as a snack or lunch. But we also love pairing this with Milk Street's Patatas Bravas for a great Spanish tapas meal.
I don't have smoked paprika, but do have half-sharp Hungarian paprika from Penzey's Do you think that would work?
Hi Laura -
Half-sharp Hungarian Paprika will work in the recipe, but it will obviously change the overall flavor profile of the dish. Smoked paprika is a hallmark of Spanish cooking, so losing that smokiness will change this from something that is decidedly Spanish towards something more Hungarian.
Best,
The Milk Street Team
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
Very flavorful and an easy weeknight nosh for impromptu guests that came to unwind after work.