Pork Tenderloin Churrasco

Pork Tenderloin Churrasco

Info

Rating
Calories
776.0
Protein
48.0
Sodium
702.0
Fat
64.0

Description

Churrasco is Spanish for grilled steak. This is Douglas Rodriguez's Argentine interpretation made with pork. He takes slices of tenderloin and pounds them to approximate the thickness of a skirt steak. Marinate the tenderloin strips for two to six hours before grilling.

Ingredients

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

Directions

  1. Combine oil and paprika in heavy small saucepan. Cook over medium heat 5 minutes to infuse oil, whisking occasionally. Cool to room temperature.
  2. Pour oil mixture into blender. Add garlic, thyme leaves, rosemary, salt, and pepper; blend marinade until herbs are finely chopped.
  3. 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.
  4. Prepare barbecue (medium-high heat). Scrape off most of marinade from pork strips. Grill pork until just cooked through, about 2 minutes per side.
  5. Arrange 2 pork strips on each of 4 plates. Spoon pineapple salsa atop pork.
  6. *Available from Tienda.com (888-472-1022; tienda.com).

Tags

    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
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