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Churrasco con Mojo Picón.

Grilled Pork Tenderloin with Mojo Picón Churrasco con Mojo Picón.

In Córdoba, Churrasco means pork tenderloin cooked simply over coals and served with a bold sauce. This version keeps it classic—charred pork, sliced thick, and finished with mojo picón.

 

Method

  1. Using a sharp knife, score each tenderloin 7–8 times along its length, about 1 cm deep.

  2. Rub all over with olive oil and sea salt. Cover and let sit while you heat the grill.

  3. Heat a charcoal barbecue or flat grillplate until hot.

  4. Grill each side of the tenderloin (4 sides total) for 3–4 minutes, until well coloured and just a little pink in the centre.

  5. Rest for 5 minutes under foil, then slice into thick rounds.

  6. Serve with mojo picón and lemon on the side.