Name: Pork Tenderloin Churrasco
Yield: Makes 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 (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

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Pork Tenderloin ChurrascoMark Thomas

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.

Recipe notes

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