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.
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 grated Parmesan cheese
First cut the pork tenderloin into 1-1.5 inch cubes.
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.
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.
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.
Place the skewers back on the grill and cook for a minute on each side.
Remove the skewers from the heat and let the meat rest for 5 minutes before eating.
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.