SPANISH SPICE-CRUSTED PORK TENDERLOIN TAPAS
PG tested
This Basque dish of seared seasoned pork tenderloin — pinchos morunos in Spanish — dates back generations, with influences from Spain and North Africa. The classic preparation involves threading marinated chunks of meat onto skewers, but this dish comes together in a cast-iron skillet. It’s usually served as a tapas, but combined with a starch and a green salad, it’s perfect for a quick weeknight meal.
Be sure not to cut the pork too small, or it will cook too quickly.
1½ teaspoons ground coriander
1½ teaspoons ground cumin
1½ teaspoons smoked paprika
¾ teaspoon each kosher salt and coarsely ground black pepper
1 pound pork tenderloin, trimmed 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, divided
1 tablespoon chopped fresh oregano
Combine coriander, cumin, paprika, salt and pepper in medium bowl. Add pork and toss to coat evenly, massaging spices into meat until no dry rub remains. Let pork sit at room temperature for 30 minutes to 1 hour.
Combine lemon juice, honey and garlic in another bowl. Set aside.
Heat 1 tablespoon oil until just smoking in large skillet over high heat. Add meat in single layer and cook without moving until deeply browned on one side, about 3 minutes. Using tongs, flip pork and cook, turning occasionally, until cooked through and browned all over, another 2-3 minutes.
Remove meat from heat, pour lemon juice-garlic mixture over it and toss to evenly coat. Transfer meat to serving platter, sprinkle on oregano and drizzle with remaining 1 tablespoon of oil. Serve with lemon wedges. Serves 4.
— “Christopher Kimball’s Milk Street: The New Home Cooking” (Little, Brown & Co, $40)