Beth D’Addono

Looking for a different way to treat pork tenderloin? I just love this Bon Appetit recipe, which comes from Douglas Rodriguez, the father of Nuevo Latino cuisine in America. He substitutes pork for beef in a traditional Argentine churrasco (grilled steak) recipe. Allow 2-6 hours to marinate, but everything else is a snap, including grilling, just 2 minutes per side. I doctored up a Trader Joe's pineapple salsa with fresh cilantro and garlic and it was the perfect accompaniment. Pork Tenderloin Churrasco Serves 4 1 cup vegetable oil 2 tablespoons hot smoked Spanish paprika (Pimentón de la Vera) 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 13×9x2-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. *Available from http://tienda.com