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Spanish Spice-Crusted Pork Tenderloin Bites
Spice-Crusted Pork Tenderloin Bites (Pinchos Morunos)
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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
-
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
TUESDAY NIGHTS AT MILK STREET
Turning Spanish pork tapas into a quick supper
Directions
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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.See Demo
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02In 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.See Demo
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.
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