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| MOORISH PORK WITH HORSERADISH SOUR CREAM |
| 4 to 6 Servings |
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| INGREDIENTS: |
2 Pork Tenderloins, (approx 2 lbs. Each)
6 to 8 Skewers
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| INGREDIENTS FOR SOUR CREAM: |
1 c Sour Cream
1/8 c Prepared Horseradish
3T Minced Onion
3T Rice Wine Vinegar
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| INGREDIENTS FOR BRINE: |
1 T Red Chili Flakes
3 T Ground Cumin
3T Ground Coriander
1/4 c Spanish Paprika
3T Crushed Oregano
2T Fresh Nutmeg
1/4 c Brown Sugar
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| METHOD: |
| In a mixing bowl, combine brine ingredients.
Generously coat pork with dry rub.
Place in a covered pan, marinate and refrigerate for 24
hours.
Combine all ingredients for sour cream and gently fold
together.
Add salt & fresh ground pepper to taste.
This should be prepared ahead of time and refrigerate to
serve later.
After marinating, cut pork into 1 1/2 inch discs and skewer
against meat grain onto skewers.
If using wooden skewers, make sure to soak in water approx.
1 hour.
Portion each skewer with four pieces per person.
Lightly coat each skewer with cooking oil and place on very
hot grill.
Grill each side 2 – 3 minutes.
Arrange portions atop cous-cous or other accompaniment,
along with a dollop of sour cream.
Enjoy! |
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