Spanish Pork Skewers

• 1 1/2 pounds pork tenderloin, in half-inch slices
• Salt
• pepper
• 2 teaspoons cumin seeds, lightly toasted and ground
• 2 teaspoons coriander seeds, lightly toasted and ground
• 1/2 teaspoon pimenton, sweet or hot
• 1/2 teaspoon dried oregano
• 2 garlic cloves
• 2 tablespoons olive oil
• Lemon wedges

1. Thread the pork onto 12 bamboo skewers.
2. Season lightly on both sides with salt and pepper.
3. Sprinkle the skewers with the cumin, coriander, pimenton and oregano.
4. Smash the garlic cloves to a paste with a little salt, mix in the olive oil and drizzle over the meat.
5. Rub the seasoning in with your fingers.
6. The skewers can be refrigerated until ready to cook, up to several hours.
7. Place a large cast-iron skillet or griddle over medium-high heat until nearly smoking.
8. Cook the skewers about 3 minutes on each side, until nicely browned.
9. Serve hot, with lemon wedges.

pork tenderloin, salt, pepper, cumin seeds, coriander seeds, oregano, garlic, olive oil, lemon wedges

Taken from cooking.nytimes.com/recipes/1013871 (may not work)