Best Pork Tenderloin Churrasco Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PORK TENDERLOIN CHURRASCO



Pork Tenderloin Churrasco image

Provided by Douglas Rodriguez

Categories     Pork     Marinate     Backyard BBQ     Dinner     Pork Tenderloin     Grill     Grill/Barbecue     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 9

1 cup vegetable oil
2 tablespoons hot smoked Spanish paprika (Pimentón de la Vera)*
4 garlic cloves, minced
2 tablespoons fresh thyme leaves
1 teaspoon (packed) minced fresh rosemary
1 teaspoon salt
1/4 teaspoon ground black pepper
2 1-pound pork tenderloins, trimmed of fat and silver skin membrane
Aji Amarillo-Pineapple Salsa

Steps:

  • Combine oil and paprika in heavy small saucepan. Cook over medium heat 5 minutes to infuse oil, whisking occasionally. Cool to room temperature.
  • Pour oil mixture into blender. Add garlic, thyme leaves, rosemary, salt, and pepper; blend marinade until herbs are finely chopped.
  • Cut each pork tenderloin lengthwise into 4 strips. Place each strip between sheets of waxed paper and pound to 1/3-inch thickness. Arrange pork strips in 13x9x2-inch glass baking dish. Pour marinade over and turn to coat pork evenly. Cover and chill at least 2 hours and up to 6 hours.
  • Prepare barbecue (medium-high heat). Scrape off most of marinade from pork strips. Grill pork until just cooked through, about 2 minutes per side.
  • Arrange 2 pork strips on each of 4 plates. Spoon pineapple salsa atop pork.
  • *Available from Tienda.com (888-472-1022; tienda.com).

PORK TENDERLOIN CHURRASCO



Pork Tenderloin Churrasco image

Churrasco is Spanish for grilled steak. This is an Argentine interpretation made with pork. Slices of tenderloin are pounded to approximate the thickness of a skirt steak. Marinate the tenderloin strips for two to six hours before grilling.

Provided by Vicki Butts (lazyme)

Categories     Pork

Time 30m

Number Of Ingredients 8

1 c vegetable oil
2 Tbsp hot smoked spanish paprika (pimenton de la vera)
4 garlic cloves, minced
2 Tbsp fresh thyme leaves
1 tsp minced fresh rosemary, packed
1 tsp salt
1/4 tsp ground black pepper
2 lb pork tenderloins, trimmed

Steps:

  • 1. Combine oil and paprika in heavy small saucepan.
  • 2. Cook over medium heat 5 minutes to infuse oil, whisking occasionally. Cool to room temperature.
  • 3. Pour oil mixture into blender. Add garlic, thyme leaves, rosemary, salt, and pepper; blend marinade until herbs are finely chopped.
  • 4. Cut each pork tenderloin lengthwise into 4 strips. Place each strip between sheets of waxed paper and pound to 1/3-inch thickness.
  • 5. Arrange pork strips in 13x9x2-inch glass baking dish.
  • 6. Pour marinade over and turn to coat pork evenly. Cover and chill at least 2 hours and up to 6 hours.
  • 7. Prepare barbecue (medium-high heat). Scrape off most of marinade from pork strips. Grill pork until just cooked through, about 2 minutes per side.
  • 8. Arrange 2 pork strips on each of 4 plates.
  • 9. Serve with pineapple salsa atop pork.

Related Topics