Recipe of the day - 4/19 - Pork Tenderloin Churrasco y Salsa de Pina - Tilted Forum Project Discussion Community

Chingal0 · 04-20-2004, 02:30 AM

Pork Tenderloin Churrasco y Salsa de Pina

Churrasco = grilled steak.

1 cup vegetable oil
2 tablespoons hot smoked Spanish paprika
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

Salsa
3 cups 1/4-inch cubes peeled cored pineapple (about half of 1 large)
1 cup chopped yellow bell pepper
1/2 cup chopped green onions
1/3 cup finely chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons chopped seeded red jalapeño chiles
4 teaspoons hot pepper Aji Amarillo paste

Combine all ingredients in medium bowl. Season with salt and pepper. Let stand 2 hours, tossing occasionally.

Pork
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.

Makes 4 servings.

04-20-2004, 02:30 AM	#1 (permalink)
Chingal0 Something like that.. Location: Oreygun.	Recipe of the day - 4/19 - Pork Tenderloin Churrasco y Salsa de Pina Pork Tenderloin Churrasco y Salsa de Pina Churrasco = grilled steak. 1 cup vegetable oil 2 tablespoons hot smoked Spanish paprika 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 Salsa 3 cups 1/4-inch cubes peeled cored pineapple (about half of 1 large) 1 cup chopped yellow bell pepper 1/2 cup chopped green onions 1/3 cup finely chopped red onion 1/4 cup chopped fresh cilantro 2 tablespoons chopped seeded red jalapeño chiles 4 teaspoons hot pepper Aji Amarillo paste Combine all ingredients in medium bowl. Season with salt and pepper. Let stand 2 hours, tossing occasionally. Pork 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. Makes 4 servings. __________________ "Eventually I became too sexy for my gym membership fee."