Pork Tenderloin Tapa and other stuff.

I wanted to try the pork tenderloin tapa recipe in the new Milk Street issue so I did. I have never been to a tapa bar and only have a vague idea of what they have. I had no intention of trying to create an authentic one but did want to round out the menu with other bite size  offerings. I also had shrimp scampi, stuffed mushrooms, three kinds of Spanish cheeses, boiled eggs,  Italian salami, rice and olives.

Pinchos Morunos ( spicy crusted Pork tenderloin tapa)

1 /12 tsp ground coriander

1 /12 tsp cumin

1 1/2 tsp. smoked paprika

3/4 tsp each salt and pepper

1 lb pork tenderloin, trimmed and cut into 1-inch cubes

1 Tbsp lemon juice + lemon wedges for garnish

1 Tbsp honey

1 large clove garlic, finely grated

2
Tbs. olive oil

1 Tbsp chopped fresh oregano.

Combine first 4 ingredients and coat tenderloin, using all the rub.  Let set at room temperature for 30 minutes to an hour.  Meanwhile mix together lemon juice, honey and garlic and set aside.

Cook pork in 1 T. oil on high heat until browned on all sides.  Off heat add lemon honey mixture and toss to coat.  Drizzle with rest of oil and garnish with oregano.

French Onion Soup Stuffed Mushrooms

November 22, 2010 376

PREP TIME:  20 Minutes  DIFFICULTY:  Easy  COOK TIME: 30 Minutes

SERVINGS:8 Servings

INGREDIENTS

▪ 2 Tablespoons Butter

▪ 2 whole Large Onions, Halved And Sliced Thin

▪ 1/4 cup Beef Broth

▪ 7 dashes Worcestershire Sauce

▪ Splash Of Red Or White Wine

▪ 1/2 cup Grated Gruyere Cheese (can Use Swiss)

▪ Kosher Salt

▪ 24 whole White Or Crimini Mushrooms, Washed And Stems Removed

▪ Minced Parsley

INSTRUCTIONS

In a medium skillet, melt 1 tablespoon butter over medium heat. Add onions and saute for 15 to 20 minutes, stirring occasionally, until very soft. Splash in wine, broth, and Worcestershire. Cook for another 5 minutes, or until liquid is cooked down. Set aside. 

Melt 1 tablespoon butter in a large skillet over medium heat. Throw in mushrooms and toss around for 2 minutes, just to start the cooking process. Sprinkle mushrooms with salt. 

Place mushroom caps face down in a baking dish. Heap cavity with sauteed mushrooms, then sprinkle Gruyere over the top. Bake at 10 minutes on 325 degrees. Turn on broiler and broil for a couple of minutes, until the top of the Gruyere starts to bubble and slightly turn brown. 

Sprinkle minced parsley over the top and serve.