Grilled Mini Pork Skewers

Ingredients

• 1  belgian endive spear separated
• 0.8 teaspoon pepper black freshly ground
• 0.8 cup cream sherry such as bristol cream
• 3 cloves garlic minced
• 1 teaspoon ground cumin 
• 0.3 cup heavy whipping cream 
• 1 teaspoon kosher salt 
• 1 pound pork tenderloin trimmed cut into 34 to 30 3/4-inch cubes
• 3 tablespoons juice of lemon fresh 1 large lemon
• 2 tablespoons olive oil extra-virgin
• 2 tablespoons oregano dried
• 1 tablespoon paprika smoked

Equipment

• bowl
• sauce pan
• whisk
• grill
• skewers
• grill pan
• wooden skewers

Directions

1. Watch how to make this recipe.
2. Special equipment: eight to ten 4-inch wooden skewers
3. In a medium bowl, whisk together the sherry, lemon juice, oregano, paprika, cumin, 3/4 teaspoon salt, 1/2 teaspoon pepper and the garlic.
4. Place the pork in a medium glass bowl.
5. Pour half of the marinade over the pork.
6. Add the oil and toss to coat. Cover and refrigerate for 1 to 2 hours.
7. Pour the remaining marinade into a small saucepan.
8. Add the cream, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, and bring to a boil over medium heat. Boil until the sauce is thick enough to coat the back of a spoon, 4 to 5 minutes.
9. Spray a grill pan or grilling rack with nonstick spray.
10. Place the grill pan over medium-high heat or preheat a gas or charcoal grill.
11. Remove the pork from the marinade. Discard the marinade. Thread 3 pieces of pork onto each skewer. Grill the skewers until the pork is golden and cooked through, about 4 minutes per side.
12. Place a skewer in each endive leaf.
13. Drizzle the skewers with sauce and serve.