Publisher Photo
Publisher Photo
Marinating the tenderloin overnight makes it moist and flavorful. Plus, this recipe is easy on the cook. Just broil or grill when you're ready and serve dinner in a matter of minutes.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + marinating Broil: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + marinating Broil: 15 min.

Ingredients

  • 1 cup olive or vegetable oil
  • 1/3 cup fresh lemon juice
  • 4 garlic cloves, minced
  • 2 to 3 bay leaves, crushed
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 medium onions, chopped
  • 4 pounds pork tenderloin, trimmed and cut into 1-inch pieces
  • 12 hot dog buns, split and buttered

Directions

In a large bowl, combine the first 10 ingredients. Cover and refrigerate for at least 8 hours. Drain, discarding marinade. Thread pork on small skewers (soaked if using bamboo). Broil 6 in. from the heat, turning frequently, for 15-20 minutes or until the meat is no longer pink and pulls away easily from skewers. Wrap a bun around meat and pull off skewer. Yield: 12 servings.
Originally published as Marinated Spiedis in Country Pork 1996, p22

  • 1 cup olive or vegetable oil
  • 1/3 cup fresh lemon juice
  • 4 garlic cloves, minced
  • 2 to 3 bay leaves, crushed
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 medium onions, chopped
  • 4 pounds pork tenderloin, trimmed and cut into 1-inch pieces
  • 12 hot dog buns, split and buttered
  1. In a large bowl, combine the first 10 ingredients. Cover and refrigerate for at least 8 hours. Drain, discarding marinade. Thread pork on small skewers (soaked if using bamboo). Broil 6 in. from the heat, turning frequently, for 15-20 minutes or until the meat is no longer pink and pulls away easily from skewers. Wrap a bun around meat and pull off skewer. Yield: 12 servings.
Originally published as Marinated Spiedis in Country Pork 1996, p22

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