Chingal0

Pork Tenderloin Churrasco


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.

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.

Makes 4 servings.

Sounds pretty good, would go well with a lime-cilantro sour cream and mango salsa, or whatever you want to put with it.

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