• 4 Pork tenderloins, sliced into ½ inch medallions
• 6 Bay leaves
• ½ cup sherry vinegar
• 1 Tbsp. oregano
• 1 Tbsp. cumin
• 2 Tbsp. Spanish paprika
• ½ tsp. cayenne pepper
• 1 Tbsp. garlic, minced
• ½ cup olive oil
• 2 tsp. salt
• ½ tsp. black pepper

Combine bay leaves, sherry vinegar, oregano, cumin, paprika, cayenne pepper, garlic, olive oil, salt and pepper in a blender and process until smooth. Marinate the pork in paprika marinade and refrigerate overnight.

Skewer pork medallions onto bamboo or steel skewers. Grill over a hot barbecue or roast in 450° oven until just done. Serve with golden raisin - toasted almond sauce and Belgium endive and dried cranberry salad (recipes below).

Golden Raisin - Toasted Almond Salsa

Ingredients:

• ½ cup sliced almonds, toasted
• 1 cup golden raisins
• ¼ cup olive oil
• 1 Tbsp. balsamic vinegar
• 1 tsp. black pepper
• 1 tsp. salt
• ¼ cup Pinot Noir
• Zest of one lemon
• 1 Tbsp. dried basil

Toast almonds in a 450° oven until golden brown. Combine all ingredients. Serve with Spanish pork skewers.

Belgium Endive and Cranberry Salad

Ingredients:

• 3 heads Belgium endive, thinly sliced
• ½ cup dried cranberries
• 2 Tbsp. white truffle oil
• 1 Tbsp. balsamic vinegar
• Salt and black pepper to taste