pork tenderloin churrasco
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.
prep time
15 Min
cook time
15 Min
method
Grill
yield
4 serving(s)
Ingredients
- 1 cup vegetable oil
- 2 tablespoons hot smoked spanish paprika (pimenton de la vera)
- 4 - garlic cloves, minced
- 2 tablespoons fresh thyme leaves
- 1 teaspoon minced fresh rosemary, packed
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 pounds pork tenderloins, trimmed
How To Make pork tenderloin churrasco
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Step 1Combine oil and paprika in heavy small saucepan.
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Step 2Cook over medium heat 5 minutes to infuse oil, whisking occasionally. Cool to room temperature.
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Step 3Pour oil mixture into blender. Add garlic, thyme leaves, rosemary, salt, and pepper; blend marinade until herbs are finely chopped.
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Step 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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Step 5Arrange pork strips in 13x9x2-inch glass baking dish.
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Step 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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Step 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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Step 8Arrange 2 pork strips on each of 4 plates.
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Step 9Serve with pineapple salsa atop pork.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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