This Brazilian Pork Tenderloin with Parmesan Crust recipe is without a doubt in my top 3 all time pork dishes! So juicy and tender!
I have finally made up my mind what I am serving on Easter Day. I don’t know why it takes me so long to decide…I always go back and forth until last minute when it comes down to the point that I have to cook something 🙂 Is this ever happening to you?
One of the reasons I think it happens is because every year for Easter, we love to make a new international dish. Usually, it involves lamb, as we love our lamb beyond words can describe (it is an Aussie thing)…but this year I have decided to make a pork dish.
I didn’t have pork in my mind at all until I came across this Brazilian Pork Tenderloin with Parmesan Crust (Lomba de Porco com Queijo) recently and I knew I had to try it. I am obsessed with Brazilian recipes and if I see mentioned Chimichurri in a recipe, that’s it, I have to make it.
This Pork Tenderloin with Parmesan Crust is without a doubt in my top 3 all time pork dishes! I promise, you and your guests will be beyond happy with this recipe. It is juicy and moist, full of flavors and the parmesan crust gives that salty, crunchy finish…It is definitely a keeper!
- 3 pork tenderloins medium size
- juice of 1 lime
- 2/3 cup grated Parmesan cheese
- salt and pepper
- 1 teaspoon salt
- 4 garlic cloves finely chopped
- 1/2 cup fresh parsley chopped
- 1 tablespoon dried oregano
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil
To make Chimichurri marinade, finely chop fresh parsley and garlic cloves and combine in a bowl. Whisk in the vinegar, then the olive oil, dried oregano and red pepper flakes, salt and pepper.
Trim the pork tenderloins of any fat, then drizzle with lime juice and place in a large bowl together with Chimichurri marinade. Toss to ensure it is evenly coated. Cover the bowl and leave it in the fridge for at leaf 4 hours or overnight.
Place a grill pan over high heat and cook the pork 3-4 minutes on each side until evenly browned all over (15 minutes, in total) Reduce the heat to medium and continue cooking it for another 10 minutes, turning it frequently. The tenderloin should be slightly stingy to the tough (timings may vary depending on the thickness of the fillet)
Remove the pork and roll it in grated Parmesan until evenly coated. Place it back on the grill and cook for another 1-2 minutes until the cheese has melted and is golden brown. The pork should be just firm and the juices should run clear when pierced with a skewer.
Rest for 5-10 minutes, slice and serve with salad on side
This recipe was adapted from Brazilian Barbecue & Beyond book, 2014
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