Best 9 Spicy Grilled Pork With Fennel Cumin And Red Onion Recipes

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Savor the bold and tantalizing flavors of this Spicy Grilled Pork with Fennel, Cumin, and Red Onion. This dish offers a perfect balance of heat and spice, complemented by the aromatic notes of fennel and cumin. The succulent pork is grilled to perfection, resulting in a tender and juicy texture that pairs wonderfully with the vibrant red onion. This recipe is sure to be a hit at your next barbecue or gathering. The article also includes additional enticing recipes that will satisfy your taste buds:

- **Grilled Pineapple Salsa:** This salsa is a refreshing and tangy accompaniment to the grilled pork. The sweetness of the pineapple pairs perfectly with the spicy pork, while the jalapeño adds a touch of heat.

- **Roasted Sweet Potato Wedges:** These wedges are a delicious and healthy side dish that is perfect for any occasion. The sweet potatoes are roasted until tender and caramelized, and then seasoned with a blend of spices.

- **Grilled Corn on the Cob:** Grilled corn on the cob is a classic summer side dish that is always a crowd-pleaser. The corn is grilled until slightly charred, and then slathered with butter and sprinkled with salt and pepper.

- **Creamy Cilantro Dressing:** This dressing is a versatile and flavorful addition to any grilled dish. The combination of cilantro, lime juice, and sour cream creates a creamy and tangy dressing that is perfect for drizzling over grilled pork, chicken, or vegetables.

These recipes are not only delicious, but also easy to make. With step-by-step instructions and helpful tips, you'll be able to prepare these dishes like a pro in no time. So fire up your grill and get ready to indulge in a delightful culinary experience!

Here are our top 9 tried and tested recipes!

GRILLED CUMIN SPICED PORK TENDERLOIN



Grilled Cumin Spiced Pork Tenderloin image

This easy Grilled Cumin Spiced Pork Tenderloin is perfect for summer nights. I season it with a quick, flavorful rub then throw it on the grill. While it cooks for 30 minutes, I make a salad and dinner is ready!

Provided by Gina

Categories     Dinner

Time 30m

Number Of Ingredients 7

1/2 tbsp cumin
1 tsp garlic powder
1 tsp chili powder
1 teaspoon kosher salt
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 pork tenderloin (about 18 oz)

Steps:

  • Combine the spices then season the tenderloin all over.
  • Preheat the grill to high, or preheat the broiler to high.
  • Grill or broil the tenderloin, covered on high 5 minutes on each side, then move to indirect heat if grilling, cover the grill and cook an additional 10 to 12 minutes, turning halfway, until an instant read thermometer inserted in the center reads 145°F* (about 22 to 25 minutes total). For a thicker tenderloin, add more time.
  • Let the pork rest about 5 minutes before slicing.

Nutrition Facts : ServingSize 3 oz, Calories 162 kcal, Carbohydrate 2 g, Protein 27 g, Fat 5 g, Cholesterol 81 mg, Sodium 351 mg, Fiber 1 g

ROASTED PORK WITH FENNEL SPICE RUB



Roasted Pork with Fennel Spice Rub image

Provided by Michael Chiarello : Food Network

Yield 8 servings

Number Of Ingredients 12

2 Tbs. extra-virgin olive oil
2 cups thinly-sliced onions
Gray salt
freshly-ground pepper
1-1/2 tsp. finely-chopped fresh sage
1/2-cup water
4 lbs. pork leg or shoulder, at room temperature
About 1/4-cup Fennel Spice (recipe follows)
1 cup fennel seeds
3 Tbs. coriander
2 Tbs. white peppercorns
3 Tbs. kosher salt

Steps:

  • PORK: Heat the olive oil in a large saute pan over medium heat until hot. Add the onions and a pinch of salt and pepper. Reduce the heat to medium-low and cook for about 1 minute. Add the sage and cook until the onions stop releasing water (about 3 minutes). Add the water, cover and cook until the onions are very tender (about 10 minutes). Uncover and saute until the onions are very soft and the pan is dry again (about 2 minutes). Season well with salt and pepper.
  • Preheat the oven to 275 degrees F. Peel back the pork skin and spread the onions directly on the fat layer. Fold the skin back over the onions and tie closed with kitchen string. Season well all over with the Fennel spice. Arrange the meat on a rack in a roasting pan and cook until the meat is very tender (approx. 6-8 hours). The meat is ready when it pulls away easily if picked at with a pair of tongs. It is often easiest to cook the meat overnight or put it in the oven in the morning and let it cook all day - it doesn't need to be attended.
  • FENNEL SPICE RUB: Put the fennel seeds, coriander seeds and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light-brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding or they will gum up the blades. Pour the seeds into a blender or spice grinder and add the salt. Blend to a fine powder, shaking the blender or grinder occasionally to redistribute the seeds. Store in a tightly-sealed glass jar in a cool, dry place, or freeze.

RED PORK POSOLE WITH PICKLED ONIONS AND QUESO FRESCO



Red Pork Posole with Pickled Onions and Queso Fresco image

Provided by Rachael Ray : Food Network

Time 3h35m

Yield 4 servings

Number Of Ingredients 35

4 pounds boneless pork shoulder
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 onion, root end attached and sliced into thin wedges
1 large carrot, peeled and sliced on an angle
2 to 3 small ribs celery (from the heart), sliced on an angle with greens attached
1 small bulb fennel, sliced
4 large cloves garlic, sliced
Small handful sprigs fresh thyme, leaves stripped
2 fresh bay leaves
1 1/2 cups dry white wine
4 cups chicken stock
1 cup cider vinegar
1/2 cup water
1/4 cup sugar
Kosher salt
1 teaspoon coriander seeds
2 red onions, cut into 1/4-inch rings
1 jalapeno, sliced
2 Fresno peppers, sliced
4 ancho chile peppers
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, chopped
1 tablespoon smoked sweet paprika
1 tablespoon chile powder
1 1/2 teaspoons ground cumin
Kosher salt and freshly ground black pepper
2 (14-ounce) cans hominy, rinsed and drained (about 3 cups)
A handful fresh cilantro, leaves picked and chopped
2 cups chicken or vegetable stock
1 generous tablespoon agave syrup or honey
2 limes
Queso fresco or other mild cheese, for topping
Warm, charred flour or corn tortillas, for serving

Steps:

  • To make the braised pork: Preheat the oven to 350 degrees F.
  • Pat the pork dry of any juices and generously season with salt and pepper. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Place the pork in the pot and brown well on all sides. Remove the pork and reduce heat to medium, add the onion, carrot, celery, fennel, garlic, thyme, bay leaves, salt, and pepper. Cook to soften the vegetables, about 10 minutes, then deglaze the pot with the wine, scraping up the bits stuck to the bottom of the pot. Add the chicken stock and stir, slide the pork back into the pot and bring liquids to low boil. Cover the pot and place in the oven for 2 to 2 1/2 hours, turning the meat 1/2 way through cooking. Keep the pork in the oven until the meat is tender and falls apart when pulled at with a fork.
  • Remove the pork from the pot, place on a platter, and when cool enough to handle, pull the meat apart with 2 forks, divide the meat and reserve one half. Strain the cooking liquids and add to the reserved pork.
  • To make the pickled onions and chiles: In a saucepan over medium-high heat, add the vinegar, water, sugar, 1 teaspoon salt, and coriander seeds, and bring to a boil, stirring until the sugar is dissolved. Arrange the onions and pepper rings in a small container with a tight-fitting lid and pour the brine over the top. Cool, cover, and store chilled for a minimum of several hours and up to several days. Cook's Note: The pickled onions and peppers make powerful companions to the smoky mild stew.
  • To make the red posole: Seed and stem the ancho chiles. Place the peppers in a pot and cover with stock, add a little water, if necessary, to cover. Reconstitute the peppers by bringing the liquids to a low boil, and then reduce the heat to simmer, and cook until the peppers are soft. Carefully transfer the peppers and their liquids to a food processor and process until smooth.
  • Meanwhile, heat about 2 tablespoons olive oil, a couple turns of the pan, in a skillet over medium heat, and add onions, garlic, and season with paprika, chile powder, cumin, salt, and pepper. Cook until the vegetables are very soft, 10 to 12 minutes, stir in the pepper puree, hominy, cilantro, 2 cups chicken stock, honey, the juice of 1 lime, and 1/2 the pulled pork. Add just enough water to form stew as loose or thick as you like, 1 to 2 cups additional liquid. Cool and store for a make-ahead meal.
  • To serve, heat the stew over medium heat. Once hot, spoon the stew into shallow bowls and top with pickled onions and jalapenos, queso fresco, and serve with warm charred tortillas for dipping and wrapping.

ROASTED PORK, FENNEL, AND ONIONS



Roasted Pork, Fennel, and Onions image

Great for big feasts! Olive oil can be substituted for butter, if you'd rather eat olive oil than butter.

Provided by Christine L.

Categories     Meat and Poultry Recipes     Pork

Time 1h50m

Yield 10

Number Of Ingredients 12

2 tablespoons butter
1 cup fresh sage
1 ½ tablespoons freshly ground black pepper
2 teaspoons freshly ground cumin seed
1 (3 pound) boneless pork loin roast - trimmed, rolled, and tied
2 tablespoons olive oil
3 bulbs fennel, trimmed, tops reserved
1 ½ cups orange juice
4 red onions with peel, halved
½ cup chicken stock
1 tablespoon balsamic vinegar
salt to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Melt butter in a skillet over medium-high heat. Add 1/2 cup sage. Cook and stir until leaves are slightly crisp, about 1 minute. Remove leaves with a slotted spoon, and drain on paper towels. Cool, wrap in paper towels, and seal in a plastic bag. Set aside. Reserve the butter.
  • Mix the pepper and cumin in a small bowl. Rinse roast and pat dry; rub evenly with the pepper and cumin. Tuck remaining 1/2 cup sage leaves under the strings on the smooth (fattiest) side of the roast. Set the pork, herb side up, on a rack in a roasting pan.
  • Spread olive oil in the bottom of a medium baking dish. Thickly slice fennel and place in the dish. Toss to coat with the olive oil, and drizzle with 3/4 cup orange juice. Place onions in the dish cut side down.
  • Place roast on the center rack in the preheated oven. Place fennel and onions on lower rack. Bake the pork and vegetables 1 hour, or until pork reaches a minimum internal temperature of 145 degrees F (63 degrees C) and vegetables are tender. Turn fennel once during bake time. Reserving drippings, transfer meat to a platter and keep warm; let stand at least 10 minutes. Keep the vegetables warm in the baking dish.
  • Place the roasting pan with reserved drippings over high heat on the stove top, and mix in the reserved butter from Step 1, the remaining 3/4 cup orange juice, stock, and vinegar. Bring to a boil, and stir to scrape up any browned bits in the pan. Cook, stirring often, 10 minutes, or until reduced by about 1/2.
  • Arrange onions and fennel around the pork. Garnish with fennel tops, sprinkle with the fried sage leaves, and season with salt to serve.

Nutrition Facts : Calories 310.5 calories, Carbohydrate 14.7 g, Cholesterol 72.6 mg, Fat 17.4 g, Fiber 3.3 g, Protein 23.9 g, SaturatedFat 6.2 g, Sodium 152.4 mg, Sugar 5.4 g

GRILLED PORK LOIN WITH WINE-SALT RUB



Grilled Pork Loin With Wine-Salt Rub image

Provided by Melissa Clark

Categories     dinner, roasts, main course

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 6

2 cups fruity white wine, such as riesling or gewürztraminer
3/4 cup coarse sea salt
8 thyme sprigs, leaves stripped (about 2 tablespoons leaves)
2 strips lemon zest, finely chopped
1 cup sugar
1 (3 and 1/2-pound) center-cut boneless pork loin, patted dry

Steps:

  • In a medium heavy-bottomed saucepan over medium heat, simmer wine until it is reduced by half, 20 to 30 minutes; adjust heat to low and continue to cook down to 2 tablespoons. Cool completely.
  • In a food processor combine salt, thyme leaves, lemon zest and wine reduction. Pulse 2 or 3 times. Add sugar and pulse again until mixture has the consistency of damp sand. If your mixture is moister, spread it evenly on a sheet pan and leave it out on the counter for several hours or overnight.
  • Place pork in a baking pan. Spread about 1/2 cup of the salt rub all over the pork (reserve remaining rub for another use; it will keep for a month in the fridge). Cover tightly with plastic wrap and refrigerate for at least 3 hours or overnight.
  • Light the grill for high-heat indirect cooking, piling charcoal on one side of the grill and leaving other side unlighted. (For gas grills, turn on the heat on one side of the grill only.) Spread a piece of foil or place a disposable metal roasting pan underneath grill on the unlighted side to catch any drips. Place pork on the grill over the foil. Cover grill and cook, turning every half hour until meat reaches 140 degrees, from 1 hour to 90 minutes. Transfer to a cutting board and let rest 10 minutes before carving.

Nutrition Facts : @context http, Calories 338, UnsaturatedFat 3 grams, Carbohydrate 22 grams, Fat 11 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 530 milligrams, Sugar 20 grams, TransFat 0 grams

SMOKY PORK SHOULDER WITH CHILE PASTE



Smoky Pork Shoulder With Chile Paste image

A well-seasoned, chile-paste-slathered pork shoulder is already going to win, no matter what you do to it. Which seems to me like the ideal reason to try a new technique: slow roasting, off-flame, with ambient heat, using your outdoor grill as a coal-fired oven in the off-season of dead winter. Even if your live coals snuff out, or smoke too heavily, or you get bored of the snow-muffled silence or feel lonely in the winter solitude of your backyard, even if you miscalculate sunset and find yourself in the dark with a cellphone flashlight trying to read the internal temperature of the meat to discover it's still raw in the center - all you have to do is close up shop out back, come inside and shove the thing in your conventional oven and then read the newspaper until dinner.

Provided by Gabrielle Hamilton

Categories     dinner, lunch, barbecues, main course

Time 7h

Yield 8 to 12 servings

Number Of Ingredients 11

1 boneless pork shoulder with nice fat cap intact, about 9 pounds
3 tablespoons coarse kosher salt
2 tablespoons freshly ground black pepper
6 pasilla chiles, stemmed and seeded
6 guajillo chiles, stemmed and seeded
8 chiles d'árbol, stemmed and seeded
12 garlic cloves, peeled
1 bunch scallions, washed, roots trimmed, cut in thirds
1 bunch cilantro with stems, washed well
6 tablespoons white vinegar
2 pinches kosher salt

Steps:

  • Set pork shoulder in a deep roasting pan just large enough to accommodate it. With a sharp knife or straight edge razor blade, cut a deep 3/4-inch diamond pattern into the thick fat cap.
  • Sprinkle 2 tablespoons kosher salt over the diamond cuts, then all the pepper. Rub the salt and pepper into the cuts and all over the top and sides of the pork shoulder.
  • Turn the shoulder fat-side down, and sprinkle the remaining salt over the meat. Rub the salt and any pepper that has scattered in the pan into and all over the meat to have a wholly seasoned piece of meat - especially on the top, in the diamond-cut fat area. Let the seasoned roast rest on the counter at room temperature for 2 hours.
  • Meanwhile, make the chile paste. Bring a medium saucepan of water to boil. Off heat, add the pasillas, guajillos and árbols, and let them soak for 30 minutes while you gather and prepare the other ingredients. When the chiles are softened, transfer them and 1/2 cup of their soaking water into a high-powered blender. Add the garlic, scallions, cilantro, vinegar and kosher salt, and blend into a smooth, dark red-brown paste. (The consistency should remind you of jarred applesauce.)
  • Pour this chile paste over the pork shoulder and massage it all over the roast, leaving a nice extra schmear on the top of the roast and, again, seasoning the diamond-cut fat cap a little more generously than the bottom. (The fat on the top is going to render slowly all through the cooking and melt down into the meat, in a self-basting way, which is why the most seasoning is at the top.) Don't worry about the excess paste; it will remain in the roasting pan to enhance the juices later.
  • Build a fire in your grill, then push the hot coals to one side in a mounded crescent shape, leaving space for the roasting/drip pan that now holds the marinade-slathered meat. If using an oven, heat it to 325.
  • Remove the meat from the pan, and set it to the side (I use a sheet of parchment for easy cleanup) while you prepare the grill or oven.
  • To prepare the grill or the oven, add a full inch of water to the roasting pan, stirring briefly to combine it with the excess chile paste, and nestle the roasting pan into the bottom of the grill in the empty space next to the crescent of coals, or on the bottom rack of the oven.
  • Place the grill rack in position over the coals. Set the meat directly onto the rack above the water-filled roasting pan so that the juices will drip into it while cooking. If using a conventional oven, place the roast, fat side up, on the rack directly above the roasting pan.
  • Place the cover on the grill, open the vents all the way and let the roast cook for 3 to 4 hours maintaining a gentle 300 degrees, adding coals when needed. If the temperature spikes to 325 or drops to 275 along the way, it doesn't matter at all - open and close the lid as needed to get back on track. The goal is to slowly, gently cook the meat, giving all that fat time to melt, the skin time to crisp and the tough cut of meat (muscly shoulder) time to become tender.
  • Add water to the drip pan if you see it evaporating, though I did not need to add liquid any time I tested this. The natural fats and juices drip down into the pan, commingling with the chile-paste-spiked water to create a smoky, spicy, delicious cache of pan juices for later spooning over the roast while it rests. Loosely cover the meat with foil if it starts looking too dark too soon.
  • Cook until the internal temperature reaches about 165 degrees, up to 4 hours. Remove from the grill (or the oven). Remove the roasting/drip pan. Let the meat rest for 30 minutes. Spoon the drippings over the roast until glossy and moist. Slice thin.

Nutrition Facts : @context http, Calories 753, UnsaturatedFat 30 grams, Carbohydrate 9 grams, Fat 55 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 19 grams, Sodium 860 milligrams, Sugar 2 grams

GRILLED PORK LOIN WITH HERBS, CUMIN AND GARLIC



Grilled Pork Loin With Herbs, Cumin and Garlic image

Pork loin is an excellent cut to grill for a crowd. The cut is larger and more marbled with fat than a lean tenderloin, which is entirely different and should not be used as a substitute in this recipe. The pork loin has a richer flavor and meatier texture. Butterflying a loin helps it cook quickly and relatively evenly over direct heat, which is the easiest way to go on the grill. If you'd rather cook this in the oven, you can broil the meat: Place the pork, opened and flat, on a rimmed baking sheet, and broil it on low for 7 to 12 minutes per side, until done to taste.

Provided by Melissa Clark

Categories     dinner, meat, main course

Time 8h40m

Yield 8 to 10 servings

Number Of Ingredients 13

3 1/2 to 4 pounds boneless pork loin, trimmed of some but not all fat
Grated zest and juice of 2 lemons, plus more lemon wedges for serving
8 garlic cloves, finely grated or minced
1/3 cup packed fresh basil leaves and tender stems, plus more for garnish
1/3 cup packed parsley leaves and tender stems
3 tablespoons fresh marjoram or oregano leaves
3 tablespoons cilantro leaves and tender stems
2 tablespoons thyme leaves, plus more for garnish
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons kosher salt
2 teaspoons ground cumin
1 teaspoon black pepper
Large pinch red pepper flakes, plus more for garnish

Steps:

  • Butterfly the pork by slicing through it horizontally until you almost cut through, but leaving it attached on one side. Open the meat like a book. Depending upon the cut, it should be about 1 to 2 inches in thickness.
  • In a blender, purée all of the remaining ingredients, scraping down the sides of the bowl as needed to get a smooth paste. (Add a little water if needed to make the mixture move.) Spread herb paste all over the pork, making sure to cover it thoroughly and evenly. Place the meat in a large resealable plastic bag (folding it back together like a closed book if necessary to fit it in the bag) and let marinate in the refrigerator for at least 8 hours, or up to 48 hours.
  • Light the grill or heat to medium. Lay the pork out on the grill so it lies flat (like an open book). Cover grill and let cook until char marks appear on one side, 7 to 12 minutes. Use tongs and a large spatula to flip the meat. Continue to cook on the other side until the center of the meat registers 135 degrees on an instant-read thermometer for medium doneness, about 5 to 8 minutes longer. (The pork will continue to cook as it rests.)
  • Transfer meat to a cutting board, cover loosely with foil and let rest for at least 10 minutes before slicing.
  • Serve the pork slices garnished with red pepper flakes, lemon wedges, and basil and thyme leaves.

Nutrition Facts : @context http, Calories 314, UnsaturatedFat 7 grams, Carbohydrate 2 grams, Fat 17 grams, Fiber 0 grams, Protein 37 grams, SaturatedFat 3 grams, Sodium 417 milligrams, Sugar 0 grams, TransFat 0 grams

GRILLED SPICY PORK TENDERLOIN



Grilled Spicy Pork Tenderloin image

Tender and full of flavor, this juicy tenderloin couldn't be much more convenient on hectic weeknights. Make ahead the night before, marinate during the day, then grill when you get home. Mary Ann Lee - Clifton Park, New York

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 16

2 tablespoons brown sugar
3/4 teaspoon salt
3/4 teaspoon dried thyme
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground mustard
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon ground allspice
1/4 teaspoon pepper
1 pork tenderloin (1 pound)
SAUCE:
1/2 cup cola
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon chili powder

Steps:

  • In a small bowl, combine the first 10 ingredients; rub over pork. Cover and refrigerate for 8 hours or overnight., In a small bowl, combine sauce ingredients. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare sauce ingredients; set aside., Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°, basting occasionally with reserved sauce. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 188 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 495mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

SPANISH PORK SKEWERS



Spanish Pork Skewers image

For casual entertaining, the tapas experience translates well to the small home kitchen. One delicious hot tapas classic easily made at home is called pinchos Moruños, or Moorish skewers, essentially small kebabs of pork marinated in Arabic (Moorish) spices and grilled, usually on a hot steel plancha. Because most Muslim Arabs wouldn't eat pork, one presumes the original dish was lamb. It's anyone's guess how it evolved into this ubiquitous tapa selection in Christian Spain. Nevertheless, now it means pork seasoned with garlic, cumin, coriander, pimentón and sometimes oregano. Once skewered, they need only about 5 minutes on a hot griddle.

Provided by David Tanis

Categories     quick, appetizer

Time 20m

Yield 12 small skewers

Number Of Ingredients 10

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 pimentón, sweet or hot
1/2 teaspoon dried oregano
2 garlic cloves
2 tablespoons olive oil
Lemon wedges

Steps:

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

Nutrition Facts : @context http, Calories 92, UnsaturatedFat 3 grams, Carbohydrate 1 gram, Fat 4 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 142 milligrams, Sugar 0 grams, TransFat 0 grams

Tips:

  • To ensure the pork is cooked evenly, use a meat thermometer to check that the internal temperature has reached 145°F (63°C) for medium-rare, 155°F (68°C) for medium, or 165°F (74°C) for well-done.
  • If you don't have a grill, you can also cook the pork in a grill pan over medium-high heat.
  • For a spicier dish, add more cayenne pepper or chili powder to the spice rub.
  • If you don't have fennel seeds, you can substitute cumin or coriander seeds.
  • To make the dish more flavorful, marinate the pork in the spice rub for at least 30 minutes before grilling.
  • Serve the grilled pork with your favorite sides, such as roasted vegetables, rice, or potatoes.

Conclusion:

This spicy grilled pork recipe is a delicious and easy-to-make dish that is perfect for a summer cookout. The pork is tender and juicy, and the spice rub gives it a flavorful crust. The fennel, cumin, and red onion add a unique flavor to the dish. Whether you serve it with roasted vegetables, rice, or potatoes, this grilled pork is sure to be a hit.

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