This is the second recreation from our recent Fogo de Chao dining experience. We loved this pork just as much as the garlic beef we made last week. I adapted a recipe online that claimed to be from Fogo de Chao. The marinade was simple enough - equal parts salt, fajita seasoning and lemon pepper; then add wine. I opted to leave the salt out - I figured there was enough salt in the fajita seasoning. We grilled the pork for about 12 minutes and then coated it in parmesan cheese and baked it a few minutes in the oven for the cheese to melt. It was fantastic - just like the restaurant!
Fogo de Chao Parmesan Pork
1 pork tenderloin (approx. 3/4 pound)
2 Tbsp fajita seasoning
2 Tbsp lemon pepper
2/3 cup white wine
1/2 cup parmesan cheese
Combine fajita seasoning, lemon pepper and wine. Pour over pork tenderloin and let marinate 4 hours or overnight. Grill pork for approximately 12 minutes. Coat tenderloin in parmesan cheese and bake at 400 for 3-5 minutes, until cheese is melted. Allow pork to rest for 5 minutes and slice.