Pork Tenderloin Churrasco

Pork Tenderloin Churrasco
Pork Tenderloin Churrasco

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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 minced fresh rosemary - (packed)

  • 1

    teaspoon salt

  • 1/4

    teaspoon freshly-ground black pepper

  • 2

    pork tenderloins - (16 oz ea) trimmed of fat and silver skin membrane

  • Aji Amarillo-Pineapple Salsa (see recipe)

Directions

Combine oil and paprika in heavy small saucepan. Cook over medium heat 5 minutes to infuse oil, whisking occasionally. Cool to room temperature. Pour oil mixture into blender. Add garlic, thyme leaves, rosemary, salt, and pepper; blend marinade until herbs are finely chopped. 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 13- by 9- by 2-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. Prepare barbecue (medium-high heat). Scrape off most of marinade from pork strips. Grill pork until just cooked through, about 2 minutes per side. Arrange 2 pork strips on each of 4 plates. Spoon pineapple salsa atop pork. This recipe yields 4 servings. Hot smoked Spanish paprika is available from Tienda.com (888-472-1022; tienda.com).

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