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Add a photoThis dish is from south-eastern Spain where Moorish influences are still found in many dishes. The combination of middle eastern spices and pork is wonderful. These are often served on kebabs as part of a tapas dish called Pinchos Morunos. You can follow the same directions below, cutting the meat into 1 inch chunks and grilling for a few minutes on each side, for a very tasty kebab. Or follow my instructions for an equally tasty pork tenderloin. I'd recommend the kebabs if you're serving 6 or fewer or if serving as an appetizer. The tenderloin is much easier if serving a large crowd.
Ингредиенты
- 2 pound pork tenderloin
- 1 medium onion finely diced
- 3 cloves minced garlic
- 3 Tbsp minced flat-leaf parsley
- 1 Tbsp paprika (Spanish if possible)
- 1/2 tsp hot red pepper flakes
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp dried oregano
- 1/2 tsp saffron threads, crumbled (I always use these, but I imagine they are optional given the subtle flavor relative to the other spices)
- 3 Tbsp olive oil
- 2 Tbsp red wine vinegar
- 2 Tbsp very dry sherry or dry white wine
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
Инструкции
- Cut the tenderloin into 6 to 8 inch long pieces. Make a few incision in each side about 1/4 inch deep and spaded about 1 inch apart for the marinade to penetrate.
- Combine all other ingredients to a small bowl and stir.
- Put the tenderloin and marinade into a ziplock bag, squeeze out the air and zip. Kneed with hands to work the marinade into the pork. Refrigerate 4-6 hours or overnight.
- Preheat grill to medium high. Spray the grill or tenderloin with a light covering of spray oil. Put tenderloin pieces on grill and rotate every 3-4 minutes to ensure even cooking on all sides. Depending on thickness, this should take about 12-16 minutes. If using a thermometer, remove when the tenderloin registers 160 F in the middle.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 273g | |
| Recipe makes 4 servings | |
| Calories 359 | |
| Calories from Fat 136 | 38% |
| Total Fat 15.33g | 19% |
| Saturated Fat 2.99g | 12% |
| Trans Fat 0.04g | |
| Cholesterol 140mg | 47% |
| Sodium 702mg | 29% |
| Potassium 985mg | 28% |
| Total Carbs 5.39g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.87g | 1% |
| Protein 45.96g | 74% |
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Отзывы
06 июля 2010
I really enjoyed this new tenderloin recipe. It bursts with flavor, but is not overly spicy.Этот рецепт был приготовлен/опробован мной!
08 июля 2010
John,
This looks really delicious. I am going to try this soon. I love BBQ pork of all kinds and this is a very interesting recipe. Should be very flavorful.
Dan BIshop
Wake Forest, NC
10 июля 2010
Hey, John, this looks great! Funny, I recently made some pulled pork from pork shoulder with a pretty similar rub, based on the usual seasonings for cochinita pibil--down to the Spanish smoked paprika since I didn't have any achiote on hand. It was really delicious and I'm sure this was, too!
16 июля 2010
I found this recipe the other day when looking for a way to cook our tenderloin we had in the freezer, and I have a new love for this recipe. It was sooo good! Thanks for the great recipe!! VERY tasty!!Этот рецепт был приготовлен/опробован мной!
05 сентября 2010
Oh, I wish I had seen this sooner! Great recipe, John. Thank you.
21 ноября 2011
This is one of our favourites. It was -23ºC outside here yesterday, but I HAD to have this so I bbq'd anyway and it was fantastic. This recipe never disappoints. Thanks for yet another winner, John! (I served it with the rice from your lamb kebobs recipe)1 replyЭтот рецепт был приготовлен/опробован мной!
12 марта 2012
Great recipe! We barbequed last night using this recipe and our guests loved it!!!Этот рецепт был приготовлен/опробован мной!
13 июля 2012
Looks so Delicious!
Spanish settlers to the Carolinas used to cook that way.
Must try soon!
Комментарии
05 марта 2011Wow! My son is a bbq fanatic! He would love this. I can almost taste the flavors already, I can't wait to try it._small.jpg "Winelady Cooks")
13 июля 2010This recipe looks great. I've been looking for a new recipe for the pork tenderloin which I really like to BBQ. I'm definitely going to try this.1 reply
Thanks for sharing,
Joanne
11 июля 2010This looks really good. My husband grills a lot and yet we've never grilled tenderloin. With the exception of the oregano, and switching out the paprika and red chili pepper for kashmiri chili which is in effect a blend of both of those, it could almost be a Portugese influenced Indian recipe from Goa
