Go Back

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
  • 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


  1. For the marinade: In a medium bowl, whisk together the sherry, lemon juice, garlic, oregano, paprika, cumin, salt, and pepper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. *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.