SPANISH PORK BITES (PINCHOS MORUNOS)

By lorik

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

• 1 1/2 TEASPOONS GROUND CORIANDER
• 1 1/2 TEASPOONS GROUND CUMIN
• 1 1/2 TEASPOONS SMOKED PAPRIKA
• 3/4 TEASPOON EACH KOSHER SALT AND COARSELY 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

Details

Servings 4
Adapted from 177milkstreet.com

Preparation

Step 1

In a medium bowl, combine the coriander, cumin, paprika, 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, 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.