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Receta BBQ Pork Tenderloin - Spanish Style
by John Spottiswood

BBQ Pork Tenderloin - Spanish Style

This 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.

Calificación: 4.7/5
Avg. 4.7/5 11 votos
Tiempo de Prep: España Spanish
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 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

Direcciones

  1. 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.
  2. Combine all other ingredients to a small bowl and stir.
  3. 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.
  4. 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.