Seared Pork Skewers Recipes

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GRILLED MINI PORK SKEWERS



Grilled Mini Pork Skewers image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     appetizer

Time 2h30m

Yield 6 servings

Number Of Ingredients 13

3/4 cup cream sherry, such as Bristol Cream
3 tablespoons fresh lemon juice (about 1 large lemon)
2 tablespoons dried oregano
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3 cloves garlic, minced
One 1-pound pork tenderloin, trimmed and cut into 34 to 30 (3/4-inch) cubes
2 tablespoons extra-virgin olive oil
1/3 cup heavy whipping cream
Nonstick vegetable oil spray
1 Belgian endive spear, separated into 8 to 10 leaves

Steps:

  • In a medium bowl, whisk together the sherry, lemon juice, oregano, paprika, cumin, 3/4 teaspoon salt, 1/2 teaspoon pepper and the garlic.
  • 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, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, and bring to a boil over medium heat. Boil until the sauce is thick enough to coat the back of a spoon, 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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