Pork Tenderloin Churrasco

Vicki Butts (lazyme)


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 vote

15 Min
15 Min


  • 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
  • 1/4 tsp
    ground black pepper
  • 2 lb
    pork tenderloins, trimmed

How to Make Pork Tenderloin Churrasco


  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.

Printable Recipe Card

About Pork Tenderloin Churrasco

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Latin American

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