Pork Brochettes

Pork Brochettes

I had no real plan on what I was going to make for Tapas this month, I had a couple of ideas and wrote them down, but when I looked at them again I went "Meh", they just didn't sound that exciting. 

I knew I had a pork tenderloin in the freezer and wanted to use that, but didn't want to make Tonkatsu, again...

And I also didn't want to just roast it and season it, been there, done that.  A couple of times, and while tasty, wanted something a little different.

So I went looking for inspiration in my cookbooks, specifically my 100 Best Classic Tapas.

And I found it.


They tend to jump out at me, these inspirational recipes that is.

You can find this one on Page 70. 

I just thought I would let you know in case you have the book and want to follow along with me.

And if you don't, here's how I made them.

First off, I had tenderloin and did not want to marinate them overnight or even for the 8 hours they recommended.  Tenderloin will take on the flavours beautifully in less time.


  • 1 pound lean, boneless pork   (I used two tenderloins)
  • 3 tablespoons good olive oil, I used Coratina Olive Oil from Smashing Olive.   Plus extra for drizzling.
  • 2 garlic cloves, crushed and minced a little, just to release the garlicky goodness
  • 2 tablespoons chopped fresh parsley, flat or curly,  your choice.
Read the whole recipe on Sid's Sea Palm Cooking