Ingredients:

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

 

Golden Raisin - Toasted Almond Salsa:
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

 

Belgium Endive and Cranberry Salad
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

 

Directions:

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

Belgium Endive and Cranberry Salad:
Combine all ingredients and mix well.

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