Best 3 Pork Tenderloin Churrasco Recipes

MUSTARD-GLAZED PORK TENDERLOIN

Steps:

• Pat the tenderloins dry with paper towels.
• In a medium bowl, whisk together the brown sugar, mustard, sherry, and rosemary.
• Place the tenderloins in a baking dish or bowl. Season all over with 1¼ teaspoons salt and pour about one-third of the marinade over top. Turn the tenderloins a few times to coat evenly with the marinade. Marinate for at least 1 hour or as long as overnight (the longer, the better). Cover the remaining marinade and refrigerate until ready to use (it will form the base of the sauce).
• Preheat the oven to 350°F and set an oven rack in the middle position.
• Heat the oil in a large cast iron or oven-safe skillet over medium-high heat (see note below if you don't have one of these pans). Add both tenderloins and sear on all sides until nicely browned, 6 to 8 minutes (don't move the tenderloins around between turns; they will brown better if left alone). Transfer the skillet to the oven and cook until the pork registers about 140°F on an instant-read thermometer, 12 to 15 minutes. (To check for doneness without a thermometer, make a slit in the thickest part of the loin; the meat should be mostly white with a slight hint of pale pink, and the juices should run mostly clear.)
• Remove the skillet from the oven and immediately place an oven mitt or dishtowel over the handle to remind yourself that it is hot (it is easy to forget and burn yourself!). Transfer the tenderloins to a cutting board. Tent with foil and let rest for about 10 minutes, then cut into ¼- to ½-inch slices.
• Meanwhile, pour the remaining marinade into a small skillet and bring to a gentle boil over medium-high heat. Remove the pan from the heat and, stirring constantly, incorporate the butter one piece at a time. Add ⅛ teaspoon salt and a few grinds of pepper. Taste and adjust seasoning if necessary. Arrange the sliced tenderloin on a platter and drizzle with a bit of the sauce; pass the remaining sauce at the table.
• Note: If you don't have an oven-proof skillet, transfer the pork to a foil-lined sheet pan after searing. (The foil is just for easy cleanup.) You may need to add a few minutes to the baking time.

PERFECT PORK TENDERLOIN

Steps:

• For the pork tenderloin: Preheat the oven to 425 degrees F.
• Place the peppercorns in a resealable bag and crush them coarsely with a meat mallet or rolling pin.
• Mix together the salt, peppercorns, thyme, rosemary and crushed red pepper, if using, in a bowl. Season the pork with the seasoning mix.
• Heat a large heavy-bottomed skillet over medium-high heat and add the olive oil. Add the pork and cook, turning as needed to brown the pork all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest.
• For the herby mustard cream sauce: Return the skillet to the stovetop over medium heat. Melt the butter, then add the garlic, thyme and rosemary and cook for a minute or two Sprinkle over the flour and cook, stirring, for an additional minute. Add the cream and bring to a simmer. Simmer until the cream thickens slightly, about 2 minutes. Stir in the whole-grain mustard and parsley. Taste and adjust the seasoning as needed.
• Slice the pork and shingle it onto a platter. Spoon some of the sauce over the top and sprinkle over some chopped parsley. Transfer the remaining sauce to a sauceboat or serving bowl and serve alongside the pork.

PORK TENDERLOIN CHURRASCO

Steps:

• 1. Combine oil and paprika in heavy small saucepan.
• 2. Cook over medium heat 5 minutes to infuse oil, whisking occasionally. Cool to room temperature.
• 3. Pour oil mixture into blender. Add garlic, thyme leaves, rosemary, salt, and pepper; blend marinade until herbs are finely chopped.
• 4. Cut each pork tenderloin lengthwise into 4 strips. Place each strip between sheets of waxed paper and pound to 1/3-inch thickness.
• 5. Arrange pork strips in 13x9x2-inch glass baking dish.
• 6. Pour marinade over and turn to coat pork evenly. Cover and chill at least 2 hours and up to 6 hours.
• 7. Prepare barbecue (medium-high heat). Scrape off most of marinade from pork strips. Grill pork until just cooked through, about 2 minutes per side.
• 8. Arrange 2 pork strips on each of 4 plates.
• 9. Serve with pineapple salsa atop pork.