I wanted to try the pork tenderloin tapa recipe in the new Milk Street issue. I have never been to a tapas bar and only have a vague idea of what it's all about. I had no intention of trying to create an authentic menu but did want to round out the meal with other bite size offerings. I had shrimp scampi, stuffed mushrooms, three kinds of Spanish cheeses, hard cooked eggs, Italian salami, rice, cherry peppers, and olives. We thought the pork tapa was good but it might have been better if I had cut the pork in smaller pieces, then refrigerated and marinated in the dry rub over night.
