Meat
Spanish Spice-Crusted Pork Tenderloin Bites (Pinchos Morunos)

  • 1-1/2 teaspoons ground coriander
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons smoked paprika
  • 3/4 teaspoon salt
  • 3/4 teaspoon coarsely ground black pepper
  • 1 pound pork tenderloin, trimmed of silver skin and cut into 1-1/2 inch pieces
  • 1 tablespoon fresh lemon juice, plus lemon wedges for serving
  • 1 tablespoon honey
  • 1 medium garlic clove, finely grated
  • 2 tablespoons extra virgin olive oil, divided
  • 1 tablespoon chopped fresh oregano

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 sit at room temperature for at least 30 minutes, up to 1 hour. Meanwhile, in another bowl, combine the lemon juice, honey, and garlic. Set aside.

In a large skillet over high, heat 1 tablespoon of the olive oil until barely 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. Remove from heat. Pour the lemon juice and garlic mixture over the meat and toss to evenly coat. Transfer to a serving platter, sprinkle with the oregano, and drizzle with the remaining olive oil.

Serve with lemon wedges.

Notes

From the original recipe:

"Loosely translated as "Moorish bites implied on thorns or small pointed sticks," ponchos mourns is a Basque dish of seared pork tenderloin 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. We streamlined, nixing the skewers, and since ras el hanout is hard to find, we went with a blend of cumin, coriander, and black pepper. A bit of smoked paprika added the requisite Basque touch. We finished with a drizzle of honey, which heightened the flavor of the port and seasonings."

Adapted from The Milk Street Cookbook.