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Thursday, June 24, 2010

Fogo de Chao Parmesan Pork

Fogo de Chao Parmesan Pork

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

Fogo de Chao Parmesan Pork

Fogo de Chao Parmesan Pork
(Printable Recipe)

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.

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  1. And it looks fantastic as well - cooked to a nice pink - just the way I like it. We're always looking for new tenderloin recipes and this looks like a definite keeper.

  2. What an interesting way to cook a pork tenderloin. Sounds very good.

  3. I found your blog through Sage Trifle and have to say this pork looks incredible! I'm bookmarking this :o)


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