by 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 PorkAfter 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.
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.
I wish I had a couple of swords lying around too. The fajita seasoning threw me off, but it was really good.
Oh man that is bringing back some serious food coma memories from Fogo De Chao…
We tried this the other night. I'll certainly do it again. Yum.
Glad you enjoyed them Scott. I had to try to make them after having them at Fogo De Chao. Thanks for the comment.
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.
@Jeremy – Glad you liked it. You are correct, use grated Parmesan for the best results.
Appreciate the recipe! One little thing though…
The ingredient list says shredded but the pictures used grated parmesan. We tried with shredded and it just fell off. Grated parm will stick the the meat.
Justin,
Grated is correct. I mixed up my terms in this case. It should very grated and I have amended the recipe to reflect that. Thanks.
Rex
What kind of white wine? And 2 packets of fajita seasoning is correct? That seems like a lot. Thanks.
Jenny,
I used chardonnay. As for the fajita seasoning, 1 packet is typically good for 1 lb. of meat. Since the recipe uses 2lbs of pork it is about right.
Rex
Chardonnay over powered the meat and other seasonings. Will try again with another wine.