Pincho Moruno (Pork Brochettes)


2 lb pork tenderloin (butterflied or cut into 1/2" cubes)

1/2 C one of The Tasteful Olive's medium intensity unflavored extra virgin olive oils

1 T Spanish paprika

1 tsp chopped fresh thyme

1 tsp oregano

1 tsp sea salt

2 T ground cumin

2 tsp ground cayenne pepper

2 tsp minced garlic


Place meat in a non-reactive container. In small frying pan over low heat, warm together the oil and all remaining ingredients. Let cool and rub the spice mixture on the meat to coat evenly (for cubes, rub all around each cube; for butterflied pieces, rub spice into the middle of the meat, then tie, then rub all around the meat).

Cover and refrigerate overnight. 

Next day, bring meat to room temp. If in cubes, thread meat onto skewer or place in crockpot. For loin pieces, place on grill, in broiler or saute in olive oil in heavy-bottomed skillet. Cook until done to taste. Makes about 75 cubes of meat.

Recipe by Tim Hall, Kansas City's "cajun" king!