Pork Tenderloin Churrasco

Pork Tenderloin Churrasco
Photo by Mark Thomas


  • 1 teaspoon fresh rosemary
  • 4 garlic cloves
  • ¼ teaspoon ground black pepper
  • 2 tablespoons fresh thyme leaves
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 2 1-pound pork tenderloins, trimmed of fat and silver skin membrane
  • + 1 more ingredients
    • 2 tablespoons hot smoked Spanish paprika (Pimentn de la Vera)

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 tender...

View full recipe at Epicurious


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