background img

Parmesan Crusted Pork Skewers

A month or so ago my friends got together at Fogo De Chao for a bachelor party. If you have ever been to Fogo De Chao you know that it is meat heaven. 20+ different types of meat delivered to your table on a sword. How cool is that. One of the meats that came around was Parmesan Pork. We all really enjoyed it, so I decided to figure out how to make it at home. After searching the internet for tips, I came across an article that had the actual recipe from one of the Chef’s at Fogo De Chao Miami. Granted the recipe had a few strange ingredients, I went for it anyway. Wow, it was dead on. Some of the tastiest pork I have had.

Parmesan Crusted Pork

Parmesan Crusted Pork

After cooking the pork, coat it in Parmesan cheese and grill again to slightly melt the cheese.

Parmesan Crusted Pork Skewers – (adapted From Marcos Massocatto via WSVN Miami)

  • 2 lbs. of Pork Tenderloin
  • 1 tsp of sea salt
  • 2 packets of fajita seasoning
  • 3 tsp of lemon pepper
  • Juice of 1 lemon
  • 2 cups of white wine
  • 6 oz of freshly shredded Parmesan cheese – (Shredded not grated)

First cut the pork tenderloin into 1-1.5 inch cubes.

Cut the pork tenderloin into cubes, try to make all of the cubes the same size.  This will make sure that all of the meat cooks in the same amount of time.

Cut the pork tenderloin into cubes, try to make all of the cubes the same size. This will make sure that all of the meat cooks in the same amount of time.

Next in a bowl combine the white wine, lemon juice, lemon pepper, fajita seasoning and sea salt.  Mix well then pour over the meat.  Let marinade for at least 15 minutes.  I used a zip top bag for the marinating.

Preheat your grill to medium/high heat.

Next skewer the meat onto wide skewers or use two round skewers.  Make sure to use multiple skewers if you use the round ones, otherwise the meat will rotate on you and it will be hard to get it seared on all sides.

Skewer the meat, unfortunately I didn't have any swords to skewer the meat on.

Skewer the meat, unfortunately I didn't have any swords to skewer the meat on.

Place the meat onto a preheated grill.  Grill for 5-6 minutes on each side.  Test for doneness.  I usually cook my Pork to about 155.  Making sure to let it rest for 5 minutes before eating.  Once the meat is cooked through, remove it from the grill and place on a sheet pan.

Grill the meat until it is around 155 degrees.

Grill the meat until it is around 155 degrees.

Sprinkle the shredded cheese over the pork.  Making sure to rotate the meat and getting it fully covered.  You can pack it on with your hands.  Watch out, the meat is hot.

Coat with the freshly grated Parmesan cheese

Coat with the freshly grated Parmesan cheese

Place the skewers back on the grill and cook for a minute on each side.

Grill the Parmesan crusted pork to solidfy the cheese topping

Grill the Parmesan crusted pork to solidfy the cheese topping

Remove the skewers from the heat and let the meat rest for 5 minutes before eating.

Ready to Eat

Ready to Eat

Not sure if this is the exact recipe but from what I remember it is spot on.  I was little scared when I read that it required fajita seasoning, but it tasted great.


Tags Related
You may also like
Comments
  • comment avatar Chris November 19, 2009

    I like the recipe and the skewers look great, but….I was kind of disappointed that you didn’t serve them on swords. You fresh out of swords around your house or something? ;)

    I’m very curious to try these. The kick of the fajita and pungent flavor of parmesan don’t immediately seem as a natural combination, but I can see how it would be really good, especially when grilled.

    • comment avatar Rex November 21, 2009

      I wish I had a couple of swords lying around too. The fajita seasoning threw me off, but it was really good.

  • comment avatar Ryan November 23, 2009

    Oh man that is bringing back some serious food coma memories from Fogo De Chao…

  • comment avatar Scott R February 18, 2010

    We tried this the other night. I'll certainly do it again. Yum.

    • comment avatar Rex February 18, 2010

      Glad you enjoyed them Scott. I had to try to make them after having them at Fogo De Chao. Thanks for the comment.

  • comment avatar Jeremy July 10, 2010

    I tried the recipe tonight. It was really good!!!! I had just went to Foga De Chow for the first time and the parmesan pork was my favorite. I found I may have marinated it too long, over an hour which made it a little salty. I don’t think I will put it back on the grill after I add the cheese, it stuck to the grill and pulled most of it off. I also grilled it a little longer, maybe 8 min a side. You say to use shredded parmesan, but it seems like it should be grated., probably doesn’t make a difference. It’s a great recipe, thanks for sharing it.

  • comment avatar Rex July 13, 2010

    @Jeremy – Glad you liked it. You are correct, use grated Parmesan for the best results.

Your email address will not be published. Required fields are marked *