Spiced Grilled Pork Tenderloin

A sophisticated spiced pork appetizer (or light main) that's delicious whether made on the grill or the grill pan.

Spiced Grilled Pork Tenderloin

This grilled pork tenderloin takes inspiration from Spanish flavors, with the classic Smoked Spanish Paprika combined with cumin, coriander, and a hint of oregano. Throw skewers on the grill at the beginning of a barbecue to keep your guests happy until the main event arrives, or cook it inside on a grill pan as part of a dinner full of small plates!

Spices used in this recipe

Salt, Kosher
Peppercorns, Black
Cumin Ground
Coriander, Ground
Paprika, Smoked Spanish
Oregano, Mediterranean



  1. Place the pork in the freezer until it firms up and becomes easier to slice about 1 hour. Remove from freezer and slice into ½-inch pieces. Season with a few hearty pinches of salt and ground black pepper, and then toss with the cumin, coriander, paprika, and oregano.
  2. Combine the smashed garlic and olive oil and add to the meat. Toss with your hands until the pork is evenly coated in spices and olive oil. If you plan to use a charcoal or gas grill, thread the pork onto metal or pre-soaked bamboo skewers. If you plan to use a grill pan, you can go without. At this point, you can refrigerate the pork in an airtight container for about five hours if you don’t want to cook it right away.
  3. When ready to cook, preheat your grill or grill pan to a medium-high heat. Cook the pork for around 3 minutes on either side, until browned and cooked all the way through.
  4. Serve with lemon wedges for squeezing.

Serves 6 as an appetizer or small plate. Adapted from One Good Dish.

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