These pork skewers are a nice way to portion out tapas. The romesco sauce is a rustic sauce that gives a wonderful dimension of taste to the pork skewers you'll be making.
Preparing the Pork1 pound (or more) of pork tenderloin1 teaspoon ground cumin1 teaspoon sweet paprika ¼ teaspoon ground cinnamon1 teaspoon oregano2 tablespoons Chardonnay or Sauvignon Blanc3 tablespoons olive oil10 bamboo skewers soaked in water for 30 minutes
Romesco Sauce1 tomato seeded and chopped2 garlic cloves½ cup almonds
1 tablespoon olive oil1 slice of homemade bread cut into cubes (to fit into the food processor)1 12-oz jar of roasted peppers (piquillo if you can get them), drained and chopped (goes into the food processor later)
¼ cup red wine vinegar or sherry vinegar2 teaspoons smoked paprika¼ cup olive oil
Prepare the Pork and Marinade
- Cut the tenderloin in half and then cut strips along the length. Cut the strips thick enough to thread onto a skewer.
- For the marinade, combine the paprika, cumin, cinnamon oregano, wine and olive oil in a medium mixing bowl.
- Whisk together and then add the pork to the bowl and work into the marinade. Completely coat the pork. Cover and put n the refrigerator for 2 hours.
Prepare the Romesco Sauce
- Pre-heat oven to 400 degrees.
- Place tomato and garlic onto a roasting pan and drizzle with 1 tablespoon of olive oil.
- Toss to coat, and transfer to the oven to roast until slightly browned (about 10 minutes).
- This sauce will be made in a food processor, so get the bowl set with the chopping blade.
- Add almonds and bread to the processor and process until fine.
- Add the roasted tomatoes, garlic, vinegar and peppers. Process until it becomes a puree.
- Periodically scrape-down the sides.
- While the processor is running, add 1/4 olive oil in a slow stream.
- Transfer to a bowl or pan to warm (you don't want to cook this, just have it warmed for serving. You could use a slow cooker or crock pot on low for serving).
Finishing the Pork Skewers
- Thread the pork onto the skewers. Think one skewer per appetizer, so you can spread these out.
- If you can, grill these on a fire or use a broiler to get them finished and nicely browned.
- If broiling, place these about 6" from the broiler on high, flipping them 2-3 minutes per side.
- Place skewers on a warming plate.
- Serve with romesco sauce spooned over the skewer.