Chimichurri Stuffed Pork Loin Recipes

Steps:

• With kitchen shears, snip 2 tablespoons parsley and 2 tablespoons cilantro, and combine with 1/2 teaspoon lime zest, 1 tablespoon oil, and 1 clove of garlic; set aside.
• Butterfly pork loin and brush with oil.
• Spread remaining garlic on cut side of pork loin, season with pepper, and add remaining parsley, cilantro and lime zest.
• Roll loin back to original shape and tie at 2 inch intervals with kitchen string.
• Spread reserved herb mixture over outside of pork and season with black pepper.
• Grill pork over medium, indirect heat, covered, until internal thermometer registers 150 degrees F, about 1 to 1 1/2 hours.
• Meanwhile, brush corn with melted butter and season with salt and pepper.
• Grill corn during last 20 minutes of grilling the pork, turning occasionally.
• Grill pineapples during last 5 to 10 minutes of pork grilling time.
• When pork is done, remove pork and cover with foil; let rest 10 minutes (meat temperature should rise to 160 degrees F).
• Remove string, slice and serve.

Steps:

• To make chimichurri: Process all ingredients together in blender, occasionally stopping to scrape down sides, until smooth. Transfer chimichurri to a serving bowl, set aside (makes about 1/2 cup chimichurri). To make pork: Butterfly pork, cutting tenderloin lengthwise, stopping about a quarter inch from the bottom. Open pork, make a lengthwise cut on each meaty side, and open again so pork is about 5 inches wide. Heat 1 teaspoon oil in medium nonstick skillet over medium heat. Add shallot and garlic and cook until shallot softens, about 1 minute. A handful at a time, stir in spinach, letting each batch wilt. Cook, stirring occasionally, until spinach is tender, about 3 minutes. Drain in sieve and let cool until easy to handle. Press hard on spinach mixture with spoon to remove excess liquid. Transfer to bowl and stir in bell pepper, cheese, breadcrumbs, 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Spread filling on pork. Roll up lengthwise and tie crosswise with kitchen twine (or unwaxed plain dental floss) in three or four places. Brush with remaining teaspoon oil and season with remaining salt and pepper. Prepare outdoor grill for indirect and direct cooking over medium-high heat (about 400 degrees F.). Grill tenderloin over direct heat, with the lid closed, turning occasionally, until browned, 5 to 7 minutes. Move to indirect heat and continue grilling, with the lid closed, until the internal temperature is 145 degrees F. (medium rare) to 160 degrees F. (medium) on a digital meat thermometer, 17 to 22 minutes more. Remove from heat and let rest for 3 minutes. Remove twine. Cut tenderloin crosswise into 1/2-inch slices. Serve with chimichurri on side. Leftover chimichurri can be covered and refrigerated for up to 2 days.

Steps:

• Combine the garlic, jalapeno, vinegar, parsley, oregano & lime juice in a bowl.
• Whisk in the olive oil & season with salt and pepper. Mix well & set aside at room temperature to marry.
• Reserve 1/2 cup of the chimichurri to serve with the pork & pour the remaining into a ziploc bag with the pork tenderloins.
• Marinate in the refrigerator for 30 minutes.
• Remove pork from marinade & wipe off any excess .
• Season both sides with a generous amount of salt & pepper and drizzle with olive oil.
• Grill for about 4 minutes per side, until well charred.
• Allow the tenderloins to rest for about 5 minutes prior to slicing.
• Spoon some chimichurri over the meat, drizzle with lime juice and serve!