Note: I haven’t made this yet – just saving the recipe. From Milk Street Kitchen via http://suesseasonalpalate.com/2016/12/10/december-10-2016-pinchos-morunos/. You can prep the components of the dish earlier in the day. Cut the meat into cubes, cover with plastic wrap and make the spice blend and lemon honey mixture . An hour before serving, bring the meat out of the fridge and proceed with the recipe.
Ingredients
- 1½ t ground coriander
- 1½ t ground cumin
- 1½ t smoked paprika
- ¾ t each kosher salt and fresh ground pepper
- 1 lb pork tenderloin, trimmed and cut into 1 to 1½ inch pieces
- 1 T lemon juice plus lemon wedges for serving
- 1 T honey
- 1 large clove of garlic, finely grated
- 2 T extra virgin olive oil
- 1 T chopped fresh oregano
Directions
- Combine coriander, cumin, smoked paprika, salt and pepper in a medium bowl. Add the cubed pork to the bowl and toss to coat thoroughly until no dry rub remains. Let the pork sit at room temperature for 30 minutes and up to 1 hour.
- While the pork is sitting at room temperature, combine the lemon juice, honey and garlic in another bowl.
- In a large skillet over high heat, heat 1 tablespoon of the oil until 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 meat over and continue to cook until browned on all sides, another 2-3 minutes.
- Take meat off the heat and pour the lemon juice and garlic mixture over the meat and toss until evenly coated. Transfer the meat to a serving platter.
- Drizzle the meat with the remaining olive oil, sprinkle with oregano and serve with lemon wedges.