Recipe courtesy José Salgado, Executive Chef, Embrujo Flamenco Tapas Bar, Toronto.
Cut pork tenderloin into 1-inch cubes. In a bowl, combine paprika, cumin, cayenne, salt and pepper and olive oil. Marinade pork for a minimum of 4 hours to overnight.
Preheat oven to 350 degrees F. or preheat grill to medium high.
Thread pork cubes onto small wooden skewers. Bake for 10 to 15 minutes in oven. Alternatively grill over medium heat, about 10 minutes. While cooking turn once and baste with marinate until well browned. Serves 4 as a tapas and 2 as a meal.