I prepared 10 pork tenderloins, cubed them, marinated them for 24 hours, then threaded them on skewers, I increased the spice mixure (I used the "change size" on the bottom of the recipe to 10). I gave them to my spice-loving DS to grill at his BD bash, I also added in garlic powder to the spice mixture. According to my son they were a huge success, but was informed that they could have been just a little more spicier. Thanks Marg!...Kitten:)
LOVED this recipe!!! Made it last summer and definitely will be making it this summer as well.
Very tasty. reduced cayenne to 1/2 t. and that was just about right. Very easy too.
Delicious. I think my chunks were a little big, because it took about 40 minutes to cook. I did them in the oven. Next time we will grill them. Fun recipe. Served with red beans and rice as a main dish.
Very good! Served with a little dill sauce on the side for dipping. Worked really well. Thanks for the keeper.
Excellent!! I marinated for a full 24 hours and served these as an appetizer for my superbowl party. I followed other reviewers suggestions and did add garlic powder to the marinade. I cooked in the oven as it was to cold and snowy to start up the grill and they turned out great!! Good filling appetizer to tide everyone over till halftime when I served the main dish. Very tasty with a little heat to them. Thank you Country Lady!!!
We really enjoyed these, and thought they were very tasty. I let them marinate all day while I was at work, and cooked them on the contact grill. They were moist and tender. Next time I might add some garlic to the marinade.
The marinade had a wonderful taste although I may add a crushed garlic clove next time for more of a kick. They went over really well; however, next time I will let the pork marinate for a whole day rather than half a day.
I made this for a Tapas party I had the other nite. It was really good. I let the meat marinate overnite so the seasonings really soaked in. I also added adobo seasoning and a pinch of sugar the marinade. It made all the difference.
These were rich, spicey, and absolutely sinful! I didn't make any changes to the recipe. When in Spain, we always ate these with a Spanish Tortilla, and a green salad lightly dressed with vinegar and olive oil.