Grilled Mini Pork Skewers


6 servings
Grilled Mini Pork Skewers
¾ cup cream Sherry, such as Bristol Creamcream sherry¾
3 tablespoons fresh lemon juice, about 1 large lemon lemon juice3
6 cloves garlic, mincedgarlic6
2 tablespoons dried oreganodried oregano leaves2
1 tablespoon smoked paprikasmoked paprika1
¾ teaspoon ground cuminground cumin¾
¾ teaspoon kosher saltkosher salt¾
½ teaspoon freshly ground black pepperfreshly ground black pepper½
1 (1-pound) pork tenderloin, trimmed and cut into 24 to 30 (¾-inch) cubespork tenderloin1
2 tablespoons extra-virgin olive oilextra-virgin olive oil2
⅓ cup heavy whipping creamheavy whipping cream
¼ teaspoon kosher saltkosher salt¼
¼ teaspoon freshly ground black pepperfreshly ground black pepper¼
Nonstick vegetable oil sprayvegetable cooking spray1
1 Belgian endive spear, separated into 8 to 10 leavesBelgian endive spears1
Special equipment: 8 to 10 (4-inch) wooden skewerswooden or bamboo skewers10


Grilled Mini Pork Skewers
For the marinade: In a medium bowl, whisk together the sherry, lemon juice, garlic, oregano, paprika, cumin, salt, and pepper.

Place the pork in a medium glass bowl. Pour half of the marinade over the pork. Add the oil and toss to coat. Cover and refrigerate for 1 to 2 hours.

Pour the remaining marinade into a small saucepan. Add the cream and bring to a boil over medium heat. Boil until the sauce is thick enough to coat the back of a spoon, about 4 to 5 minutes.

Spray a grill pan or grilling rack with nonstick spray. Place the grill pan over medium-high heat or preheat a gas or charcoal grill.

Remove the pork from the marinade. Discard the marinade. Thread 3 pieces of pork onto each skewer. Grill the skewers until the pork is golden and cooked through, about 4 minutes per side. Place a skewer in each endive leaf. Drizzle the skewers with sauce and serve.
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