Pork Tenderloin Churrasco |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Churrasco is Spanish for grilled steak. This is Douglas Rodriguez's Argentine interpretation made with pork. He takes slices of tenderloin and pounds them to approximate the thickness of a skirt steak. Marinate the tenderloin strips for two to six hours before grilling. 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 (packed) minced fresh rosemary |
1 teaspoon salt |
1/4 teaspoon ground black pepper |
2 1-pound pork tenderloins, trimmed of fat and silver skin membrane |
aji amarillo-pineapple salsa |
Directions:
1. Combine oil and paprika in heavy small saucepan. Cook over medium heat 5 minutes to infuse oil, whisking occasionally. Cool to room temperature.
2. Pour oil mixture into blender. Add garlic, thyme leaves, rosemary, salt, and pepper; blend marinade until herbs are finely chopped.
3. 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 13x9x2-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.
4. Prepare barbecue (medium-high heat). Scrape off most of marinade from pork strips. Grill pork until just cooked through, about 2 minutes per side.
5. Arrange 2 pork strips on each of 4 plates. Spoon pineapple salsa atop pork.
6. *Available from (888-472-1022; ).
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