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Pork Tenderloin Bites - Pinchos Morunos: Spanish Spice-Crusted Pork

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Directions

In a medium bowl, combine the coriander, cumin, paprika, salt and pepper.

Add the pork and toss to coat evenly, massaging the spices into the meat until no dry rub remains.

Let the meat sit at room temperature for at least 30 minutes and up to 1 hour.

Meanwhile, in another small bowl, combine the lemon juice, honey, and garlic. Set aside.

In a large skillet (I used a 14-inch skillet) over medium-high, heat 2 T of the oil until just 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 pork and cook, turning occasionally, until cooked through and browned all over, another 2 to 3 minutes, or until the internal temperature is 140 degrees.

Off the heat, pour the lemon juice-garlic mixture over the meat and toss to evenly coat, then transfer to a serving dish. (I tossed the sauce with the meat in my serving dish.)

Sprinkle the oregano over the pork and drizzle with the remaining 1 T of oil, if desired. (I omitted the additional oil.)

Serve with lemon wedges.

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