Pork Tenderloin Churrasco Recipes

GRILLED TENDERLOIN CHURRASCO WITH 3-HERB CHIMICHURRI

Grilled Tenderloin Churrasco with 3-Herb Chimichurri image

Provided by Food Network

Time 1h40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 pounds beef tenderloin
1/8 cup fresh thyme leaves
1 teaspoon sea salt
5 cloves garlic, smashed and chopped
1/2 teaspoon black pepper
4 cups veggie stock
1/8 cup fresh tarragon leaves
1/8 cup fresh oregano leaves
1/8 cup fresh sage leaves
1/8 cup olive oil
1/8 cup lemon juice
4 cloves roasted garlic
1/2 teaspoon sea salt

Steps:

For the beef: Put the tenderloin in a medium bowl and add the thyme, salt, garlic, and pepper. Let marinate in the refrigerator for 1 hour.
Preheat the grill (gas or charcoal is fine) to 500 degrees F.
Once hot, put the tenderloin on the grill and cook for 5 to 8 minutes per side. Stick in a Dutch oven and add the veggie stock. Let simmer for 15 minutes.
For the chimichurri sauce: Add the tarragon, oregano, sage, olive oil, lemon juice, roasted garlic, and sea salt into a blender and blend until completely mixed. Spoon sauce over the tenderloin and serve.

PORK TENDERLOIN CHURRASCO

Pork Tenderloin Churrasco image

Provided by Douglas Rodriguez

Categories Pork Marinate Backyard BBQ Dinner Pork Tenderloin Grill Grill/Barbecue Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 9

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

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).

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