Real Recipes From Real Home Cooks ®

pork tenderloin churrasco

(1 rating)
Recipe by
Vicki Butts (lazyme)
Grapeview, WA

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

  • 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

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.

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