A spice rub and a marinade rarely exist side by side in the same recipe. Sometimes, however, it makes sense. Here the warmth of curry is tempered by a quick bath in lemon juice and wine. If you're short on time, use only the rub.
- For the spice rub
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cinnamon
- For the marinade
- 3 tablespoons freshly squeezed lemon juice or equal parts orange and lemon juices
- 1/4 cup white wine
- 3 tablespoons olive oil
- 1 teaspoon chopped garlic
- To assemble
- 1 1/2 pounds pork tenderloin, cut into 1-inch cubes
- 12 fresh mission figs, ends trimmed, halved lengthwise (optional)
- Kosher salt and freshly ground black pepper
- 1 lemon, quartered
- Skewers, soaked in water for 30 minutes if using bamboo
For the rub: In a small bowl, combine the curry powder, cumin, coriander, nutmeg and cinnamon.
For the marinade: In a small bowl, combine the lemon juice, wine, oil and garlic.
Place the pork in a large bowl and sprinkle with the spice mixture. Add the marinade and toss gently to combine. Cover and refrigerate for at least 20 minutes, turning once or twice.
Prepare the grill.
Transfer the pork to the skewers, alternating with the figs, if using. Discard the marinade. Season the pork with salt and pepper to taste, and grill, turning once, until the pork is cooked through and no trace of pink remains, 7 to 10 minutes.
Serve with a wedge of lemon on the side.
Adapted from "The Casual Vineyard Table" by Carolyn Wente and Kimball Jones (Ten Speed Press, 2003).
Tested by Renee Schettler.
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