pork tenderloin churrasco
(1 rating)
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.
(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
15 Min
method
Grill
Ingredients For pork tenderloin churrasco
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1 cvegetable oil
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2 Tbsphot smoked spanish paprika (pimenton de la vera)
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4garlic cloves, minced
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2 Tbspfresh thyme leaves
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1 tspminced fresh rosemary, packed
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1 tspsalt
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1/4 tspground black pepper
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2 lbpork tenderloins, trimmed
How To Make pork tenderloin churrasco
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1Combine oil and paprika in heavy small saucepan.
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2Cook over medium heat 5 minutes to infuse oil, whisking occasionally. Cool to room temperature.
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3Pour oil mixture into blender. Add garlic, thyme leaves, rosemary, salt, and pepper; blend marinade until herbs are finely chopped.
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4Cut each pork tenderloin lengthwise into 4 strips. Place each strip between sheets of waxed paper and pound to 1/3-inch thickness.
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5Arrange pork strips in 13x9x2-inch glass baking dish.
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6Pour marinade over and turn to coat pork evenly. Cover and chill at least 2 hours and up to 6 hours.
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7Prepare barbecue (medium-high heat). Scrape off most of marinade from pork strips. Grill pork until just cooked through, about 2 minutes per side.
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8Arrange 2 pork strips on each of 4 plates.
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9Serve with pineapple salsa atop pork.
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