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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 jalapeņo 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.
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