Fogo de Chao Parmesan Pork – pork tenderloin marinated in fajita seasoning, lemon pepper, and white wine, grilled and coated in parmesan cheese. Tastes just like the fancy Brazilian Steakhouse!
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Pin This RecipeThis 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 Parmesan Pork at Fogo de Chao!
Pork is safe to eat at 145ºF. Use a meat thermometer to check the internal temperature. We like the pork to have a warm pink center. Feel free to cook it longer if you prefer. We like to serve this pork with a salad, some potatoes, and green beans. Here are a few of our favorite recipes from the blog that go great with this yummy pork tenderloin:
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Fogo de Chao Parmesan Pork
Equipment:
Ingredients:
- 1 pork tenderloin (approx. ¾ pound)
- 2 Tbsp fajita seasoning
- 2 Tbsp lemon pepper
- ⅔ cup white wine
- ½ cup parmesan cheese
Instructions:
- Combine fajita seasoning, lemon pepper and wine. Pour over pork tenderloin and let marinate 4 hours or overnight.
- Grill pork for approximately 12 minutes, until internal temperature reaches 145ºF.
- Coat tenderloin in parmesan cheese and bake at 400ºF for 3-5 minutes, until cheese is melted. Allow pork to rest for 5 minutes and slice.
Steph
Remember this recipe.
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Can we do this is a Ninja Foodi? I'm guessing on the air-fryer mode.
Absolutely. It should work great.
I found your blog through Sage Trifle and have to say this pork looks incredible! I'm bookmarking this :o)
What an interesting way to cook a pork tenderloin. Sounds very good.
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.