Pork Tenderloin Churrasco Recipe - Cooking Index
Pork Tenderloin Churrasco Recipe - Cooking Index
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.
Type: Pork| 1 cup | 237ml | Vegetable oil |
| 2 tablespoons | 30ml | Hot smoked Spanish paprika |
| = (Pimentón de la Vera) | ||
| 4 | Garlic cloves - minced | |
| 2 tablespoons | 30ml | Fresh thyme leaves |
| 1 teaspoon | 5ml | Minced fresh rosemary - (packed) |
| 1 teaspoon | 5ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 2 | Pork tenderloins - (16 oz ea) - trimmed of fat and | |
| Silver skin membrane | ||
| Aji Amarillo-Pineapple Salsa - (see recipe) |
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.
Source:
Bon Appetit, September 2003
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