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BBQ Pork Tenderloin - Spanish Style

Ingredients

  • 2 pound pork tenderloin
  • 1 medium onion finely diced
  • 3 cloves minced garlic
  • 3 Tbsp minced flat-leaf parsley
  • 1 Tbsp paprika (Spanish if possible)
  • 1/2 tsp hot red pepper flakes
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp dried oregano
  • 1/2 tsp saffron threads, crumbled (I always use these, but I imagine they are optional given the subtle flavor relative to the other spices)
  • 3 Tbsp olive oil
  • 2 Tbsp red wine vinegar
  • 2 Tbsp very dry sherry or dry white wine
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
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BBQ Pork Tenderloin - Spanish Style

by John Spottiswood
Time: 10 minutes prep, 20 minutes cook
Servings: 4-6
 

Directions

  1. Cut the tenderloin into 6 to 8 inch long pieces. Make a few incision in each side about 1/4 inch deep and spaded about 1 inch apart for the marinade to penetrate.
  2. Combine all other ingredients to a small bowl and stir.
  3. Put the tenderloin and marinade into a ziplock bag, squeeze out the air and zip. Kneed with hands to work the marinade into the pork. Refrigerate 4-6 hours or overnight.
  4. Preheat grill to medium high. Spray the grill or tenderloin with a light covering of spray oil. Put tenderloin pieces on grill and rotate every 3-4 minutes to ensure even cooking on all sides. Depending on thickness, this should take about 12-16 minutes. If using a thermometer, remove when the tenderloin registers 160 F in the middle.
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Summary

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11 votes | 14194 views
8 reviews | 5 comments

This dish is from south-eastern Spain where Moorish influences are still found in many dishes. The combination of middle eastern spices and pork is wonderful. These are often served on kebabs as part of a tapas dish called Pinchos Morunos. You can follow the same directions below, cutting the meat into 1 inch chunks and grilling for a few minutes on each side, for a very tasty kebab. Or follow my instructions for an equally tasty pork tenderloin. I'd recommend the kebabs if you're serving 6 or fewer or if serving as an appetizer. The tenderloin is much easier if serving a large crowd.

Reviews

  • Nancy Miyasaki
    July 6, 2010
    I really enjoyed this new tenderloin recipe. It bursts with flavor, but is not overly spicy.
    I've cooked/tasted this recipe!
    • Dan Bishop
      July 8, 2010
      John,
      This looks really delicious. I am going to try this soon. I love BBQ pork of all kinds and this is a very interesting recipe. Should be very flavorful.
      Dan BIshop
      Wake Forest, NC
      • Frank Fariello
        July 10, 2010
        Hey, John, this looks great! Funny, I recently made some pulled pork from pork shoulder with a pretty similar rub, based on the usual seasonings for cochinita pibil--down to the Spanish smoked paprika since I didn't have any achiote on hand. It was really delicious and I'm sure this was, too!
        • Jill Mabe
          July 16, 2010
          I found this recipe the other day when looking for a way to cook our tenderloin we had in the freezer, and I have a new love for this recipe. It was sooo good! Thanks for the great recipe!! VERY tasty!!
          I've cooked/tasted this recipe!
          • Stacey Maupin Torres
            September 5, 2010
            Oh, I wish I had seen this sooner! Great recipe, John. Thank you.
            • Beanz
              November 21, 2011
              This is one of our favourites. It was -23ºC outside here yesterday, but I HAD to have this so I bbq'd anyway and it was fantastic. This recipe never disappoints. Thanks for yet another winner, John! (I served it with the rice from your lamb kebobs recipe)
              I've cooked/tasted this recipe!
              1 reply
              • John Spottiswood
                John Spottiswood
                November 22, 2011
                Thanks for the enthusiastic review Beanz. So glad you enjoyed it!
              • JASON MATA
                March 12, 2012
                Great recipe! We barbequed last night using this recipe and our guests loved it!!!
                I've cooked/tasted this recipe!
                • Bobby Lovera
                  July 13, 2012
                  Looks so Delicious!
                  Spanish settlers to the Carolinas used to cook that way.
                  Must try soon!

                  Comments

                  • ShaleeDP
                    ShaleeDP
                    May 3, 2013
                    This is a good recipe for tenderloin I think. Would be nice to try.
                    • Dana Salvo
                      Dana Salvo
                      March 5, 2011
                      Wow! My son is a bbq fanatic! He would love this. I can almost taste the flavors already, I can't wait to try it.
                      • Winelady Cooks
                        Winelady Cooks
                        July 13, 2010
                        This recipe looks great. I've been looking for a new recipe for the pork tenderloin which I really like to BBQ. I'm definitely going to try this.

                        Thanks for sharing,
                        Joanne
                        1 reply
                        • John Spottiswood
                          John Spottiswood
                          July 13, 2010
                          Thanks for the comment Joanne. Hope you enjoy it!
                        • kathy gori
                          kathy gori
                          July 11, 2010
                          This looks really good. My husband grills a lot and yet we've never grilled tenderloin. With the exception of the oregano, and switching out the paprika and red chili pepper for kashmiri chili which is in effect a blend of both of those, it could almost be a Portugese influenced Indian recipe from Goa