Every now and then The Boston Globe prints a recipe that piques my interest. Last month, their recipe for pork tenderloin sounded so delicious - and easy - I couldn't wait to make it! It was indeed easy, the hardest part was waiting for the tenderloin to defrost!
Original recipe: Spanish Spice-Crusted Pork Tenderloin Bites (Pinchos Morunus)
Spanish Spice-Crusted Pork Tenderloin Bites
serves 3-4 depending on whether you serve a starch
- 1-pound pork tenderloin, trimmed and cut into 1-1.5" slices
- 1.5 t. ground coriander
- 1.5 t. ground cumin
- 1.5 t. smoked paprika
- Himalayan pink salt and ground black pepper
- 1 T. lemon juice plus lemon wedges for serving
- 1 T. honey
- 1 large garlic clove, finely grated
- 2 T. EVOO
- 1 T. chopped fresh oregano, or 1 t. dried (I used dried)
In a medium bowl, combine the spices and 1 t. each of salt and pepper. Mix well. 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 and up to 1 hour.
Mix lemon juice, honey, and garlic. If you're using dried oregano, add it here. Set aside.
In a large skillet over high heat, add 1 T. oil and heat until just smoking. Add the pork in one 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 2-3 minutes.
Remove from heat and pour the lemon-honey-garlic mixture over, then toss until evenly coated. Transfer to a platter.
Sprinkle fresh oregano over and drizzle with the remaining 1 T. oil. Serve with lemon wedges.
We served it with roasted broccoli - which was wonderful with the extra sauce. It served 3 this way.