CHIMICHURRI STUFFED PORK LOIN
Fresh herbs, garlic, and lime zest flavor this pork loin, so less salt is needed. Serve with grilled corn and grilled pineapple slices (directions included).
Provided by threeovens
Categories Pork
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 680.2, Fat 35.6, SaturatedFat 11.8, Cholesterol 129.2, Sodium 143.5, Carbohydrate 52.5, Fiber 6.3, Sugar 21.2, Protein 42.8
STUFFED PORK TENDERLOIN WITH CHIMICHURRI
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 20
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.
CUBAN PORK TENDERLOIN WITH CHIMICHURRI SAUCE
Provided by Amanda Hesser
Categories dinner, main course
Time 1h15m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Place the tenderloins on an 18-inch piece of heavy-duty foil. Coat with 2 teaspoons garlic, 1 teaspoon salt, cumin, 1 teaspoon oregano and onion. Sprinkle with 3 tablespoons olive oil and the orange juice. Wrap the tenderloin in the foil.
- Make the chimichurri sauce: in a bowl, combine the parsley, lime juice, vinegar and the remaining olive oil, garlic, oregano and salt. Season with pepper.
- Heat one side of grill to medium. Place wrapped pork on unheated side. Cook over indirect heat in covered grill, turning occasionally, for 1 hour or until pork is fork tender and has reached an internal temperature of 160 degrees. To serve, slice pork and top with chimichurri sauce. Serve with spicy black beans and rice as well as a slice of fresh pineapple.
Nutrition Facts : @context http, Calories 534, UnsaturatedFat 28 grams, Carbohydrate 6 grams, Fat 36 grams, Fiber 2 grams, Protein 45 grams, SaturatedFat 6 grams, Sodium 716 milligrams, Sugar 2 grams, TransFat 0 grams
BBQ PORK LOIN WITH CHIMICHURRI SAUCE
We made this for my brother and his wife when they were staying with us. They loved it, the pork was very moist and the flavours were great. DH cooked this on the grill it came it was impressive. We will be making this one again. Prep time doest not include time to marinade.
Provided by C.C619
Categories Pork
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix garlic with jalapeños, vinegar, herbs and lime juice.
- Whisk in the olive oil.
- Add the salt and pepper corns.
- Whisk and allow to stand for about 30 minutes.
- Reserve half of the marinade.
- Put the pork into a Ziploc bag and add the other half of the marinade to meat.
- Marinade for about 4 hours but no more than 8 hours.
- Remove the pork from the marinade and cook on a hot grill for about 1 hour or until internal temperature is about 160°F.
- Allow to rest for twenty minutes before serving then,slice and use the reserved marinade to drizzle over the meat.
- Enjoy.
Nutrition Facts : Calories 665.1, Fat 51, SaturatedFat 10.4, Cholesterol 122.6, Sodium 385.5, Carbohydrate 7.6, Fiber 2.5, Sugar 0.7, Protein 44.5
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