Argentina Style Pork Tenderloin Recipes

ARGENTINA-STYLE PORK TENDERLOIN

Steps:

• Place the pork between 2 sheets of wax paper.
• Pound the pork to 1/2" thickness, using a meat mallet or bottom of a heavy saucepan.
• To make the marinade, combine the garlic, parsley,lemon juice, oil, rosemary, thyme and chili powder in a zip-close plastic bag; add the pork and squeez out the air.
• Seal the bag; turn to coat the pork and refrigerate, turning the bag occasionally, at least 2 hours or overnight.
• Spray the grill rack with nonstick spray; prepare the grill.
• Sprinkle the pork with the salt and pepper and place on the grill rack. Grill the pork until an instant-read thermometer inserted into the center registers 160, 18-22 minutes.
• Transfer to a cutting board, cover loosely with foil, and let stand about 5 minutes.
• Cut into 12 slices.

PORK TENDERLOIN CHURRASCO

Steps:

• 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 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.
• 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.
• *Available from Tienda.com (888-472-1022; tienda.com).