Ingredients
Units
Scale
- 1 lb. pork tenderloin, diced
- 2 tsp. Hirshon ras-el-hanout
- 1 tsp. freshly-ground cumin
- 2 tsp. smoked Spanish paprika
- 1/2 tsp. finely-ground Aleppo chili powder
- 2 tsp. minced fresh oregano
- 1 Tbsp. minced fresh thyme
- 1 tsp. minced fresh parsley
- 1 large pinch crumbled saffron
- 2 cloves garlic, crushed
- 1 Tbsp. freshly-squeezed lemon juice
- 1 Tbsp. Amontillado sherry
- 4 Tbsp. olive oil
- Kosher salt and freshly-cracked black pepper for serving
- Pomegranate seeds for garnish (optional but TFD like them)
Instructions
- In a food processor or blender, mix together all the ingredients except the pork, salt, pepper and pomegranate seeds. Taste and adjust anything if necessary. Blend to a smooth paste in the food and put in a large bowl.
- Add the pork and stir well so the marinade coats all the pieces of meat. Put in the fridge for at least 8 hours and up to 24 hours.
- When you are ready to cook the pinchos, thread the meat on to skewers (if you are using wooden skewers it’s a VERY good idea to soak them in water for 30 minutes to stop them from burning). Pinchos morunos can be cooked over charcoal (the best way, IMHO), under a hot grill or in a griddle pan over a very high heat.
- Cook for about 2 minutes on each side – you want them to be cooked through but still juicy on the inside. Season with kosher salt and freshly-cracked black pepper plus lavish sprinkling of optional pomegranate seeds for garnish. Serve as a main meal or as part of a selection of tapas.