Ingredients

• 3/4 cup cream sherry, such as Bristol Cream
• 3 tablespoons fresh lemon juice (about 1 large lemon)
• 2 tablespoons dried oregano
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 3 cloves garlic, minced
• One 1-pound pork tenderloin, trimmed and cut into 34 to 30 (3/4-inch) cubes
• 2 tablespoons extra-virgin olive oil
• 1/3 cup heavy whipping cream
• Nonstick vegetable oil spray
• 1 Belgian endive spear, separated into 8 to 10 leaves

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Instructions

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. Pour half of the marinade over the pork. Add the oil and toss to coat. Cover and refrigerate for 1 to 2 hours.
5. Pour the remaining marinade into a small saucepan. 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.
6. Spray a grill pan or grilling rack with nonstick spray. Place the grill pan over medium-high heat or preheat a gas or charcoal grill.
7. 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. Place a skewer in each endive leaf. Drizzle the skewers with sauce and serve.