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Pork Tenderloin Churrasco


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  • 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)


Servings 4


Step 1

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 (888-472-1022;

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