Pincho Moruno (Pork Brochettes)
2 lb. pork tenderloin, cut into 1/2" cubes
1/2 c. The Tasteful Olive medium intensity extra virgin olive oil
1 T. spanish paprika
1 t. chopped fresh thyme
1 t. chopped fresh oregano
2 t. sea salt
2 T. ground cumin
2 t. ground cayenne pepper (can use less for less spice)
2 cloves garlic, minced
Place meat in a non-reactive container. In a 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. Cover and refrigerate overnight.
The next day, bring meat to room temp. Thread meat onto skewers and grill or place in crockpot and cook on low for 4-6 hours.
Author: Tim Hall
