Don’t you just love cute little foods on a stick. Forget those corn dogs, although I make a pretty darn good corn dog that would rival any concession stand at your county fair; forget those caramel apples on a stick and how about the deep fried Twinkie on a stick. So long beloved Twinkie. Even though I haven’t eaten a Twinkie in years, I do have fond memories of the pillowy puffs of cake with that yummy vanilla filling.
If you are tired of preparing the same old appetizers for your get-togethers, why not try this pork skewer for your Christmas company. Spicy and nice and not that hard to make.
I love pickonuscom. They have some of the cutest picks. I bought these star picks to use during the holidays and also some heart shaped ones. I couldn’t pass up some little blue porpoises ones I plan to use at the beach this summer for our family vacation. (I’m already planning the food and I want to have an “app of the day”, “cocktail of the day” and maybe even an “ice cream of the day.” I may do my pickled shrimp in a jar and use the cute porpoise pics. I also found horseshoe and horse pics which will be great for my daughter’s annual derby party; can’t wait to hear what she comes up with to spear for her guest.
I saw Giada make these cute little pork skewers and they are delicious to boot. As usual, I’m testing these out on my bunco group along with the cranberry avocado salsa recipe of my daughter by way of Martha Stewart.
Usually when I want pork tenderloins I will go to SAMs Club and buy the double package which gives you four pieces. The price is much better than a single tenderloin at the grocery. I found one tenderloin that I had stashed in my freezer and knew it would be enough for this recipe. I think I got about 20-25 kabobs from one tenderloin. I used the endive leaves like Giada did but I think raddachio leaves cut in half would be perfect and colorful and I also saw some purple endive this week that would be pretty. That may be better than trying to split the raddachio leaves.
Pork tenderloin is star of the show.
You want to remove the silver skin and any fat from the pork tenderloin.
I grilled these on a stop top griddle. You can do outside but be careful not to burn your skewers. You could also do then in a skillet but I like the grill marks left by grilling them.
Half of the marinade goes into make the sauce. I strained most of my garlic out because I thought it would make the sauce too chunky.
Drizzle with some of the sauce and put remaining sauce in bowl for those who want more.
Grilled Mini Pork Skewers
¾ cup cream Sherry, such as Bristol Cream
3 tablespoons fresh lemon juice, about 1 large lemon
6 cloves garlic, minced (small cloves)
2 tablespoons dried oregano
1 tablespoon smoked paprika
¾ teaspoon ground cumin
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 (1-pound) pork tenderloin, trimmed and cut into 24 to 30 (¾-inch) cubes
2 tablespoons extra-virgin olive oil
⅓ cup heavy whipping cream
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Nonstick vegetable oil spray
1 Belgian endive spear, separated into 8 to 10 leaves
Special equipment: 8 to 10 (4-inch) wooden skewers
For the marinade: In a medium bowl, whisk together the sherry, lemon juice, garlic, oregano, paprika, cumin, salt, and pepper.
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 and bring to a boil over medium heat. Boil until the sauce is thick enough to coat the back of a spoon, about 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.
*Note: My garlic cloves were huge and I found 6 to be too much. I never thought anything could have too much garlic but if you have large cloves I would only use 3.