Join “Jayni’s Kitchen” this week for “Spanish Tapas.”

Kelfel Aqui, owner of La Tasca, and host Jayni Carey will prepare the following recipes.

A new show debuts at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.

Pork Skewers with Vegetable Medley

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1 pound pork tenderloin
Marinade:
1/2 cup dry red or white wine
1 tablespoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons olive oil
2 poblano peppers
2 to 3 large potatoes, diced
3 carrots, peeled and thinly sliced
3 tablespoons olive oil

Trim excess fat from the pork tenderloin and cut into 1-inch cubes.

Marinade: In a bowl, combine the wine, oregano, salt and pepper. Add the pork, cover and marinate in the refrigerator for at least 1 hour.

Drain the pork and place on wooden skewers. Heat 3 tablespoons of olive oil over medium-high heat. Add the pork skewers and pan-fry for 3 to 5 minutes, turning frequently to cook evenly on all sides. Place the pork skewers on a warm platter and cover with foil while preparing the vegetables. Roast the poblano peppers by charring them (whole) on the range top over a gas flame, under the oven-broiler or on a hot grill until blackened and blistered on all sides. Place them in a plastic or paper bag, close and let stand for 10 minutes. Remove the peppers from bag and peel. Halve the peppers lengthwise and remove the stems, seeds and pith and slice them into strips.

Heat 3 tablespoons of olive oil in a large skillet over medium heat. Pan-fry the peppers, potatoes and carrots, turning occasionally, until tender. Note: the vegetables also may be tossed with olive oil, placed in a baking dish and oven-roasted in a 350 degree oven until tender or placed in a covered baking dish and cooked on the grill. Place the cooked vegetables on a large platter or on individual plates. Top with the pork skewers. Serves 4 to 6.

Mojitos

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4 limes, squeezed
2 tablespoons sugar, or to taste
8 fresh mint leaves
7 ounces rum

Combine all ingredients with ice cubes in a cocktail shaker. Cover and shake. Pour into glasses. Serves 2.