-
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. Ingredients
- 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
Directions
- 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.
Share Recipe
Similar Recipes
Reviews
I really enjoyed this new tenderloin recipe. It bursts with flavor, but is not overly spicy.
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
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!
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!!
Oh, I wish I had seen this sooner! Great recipe, John. Thank you.
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)
Great recipe! We barbequed last night using this recipe and our guests loved it!!!
Looks so Delicious!
Spanish settlers to the Carolinas used to cook that way.
Must try soon!
Leave a review or comment
Comments