Chimichurri Stuffed Pork Loin
Elevate your dinner table with this impressive Chimichurri Stuffed Pork Loin recipe—a flavorful centerpiece that combines tender, juicy pork with the vibrant and herbaceous chimichurri sauce. This dish begins with a butterflied pork loin, expertly seasoned and spread with a zesty homemade chimichurri made from fresh parsley, cilantro, oregano, garlic, red wine vinegar, and a touch of heat from red chili flakes. The pork is rolled, tied with kitchen twine, seared to golden perfection, and then roasted to achieve a mouthwatering caramelized crust. Each slice reveals a swirl of bright green herbs that add color and bold, tangy flavor to every bite. Perfect for special occasions or an elevated weeknight meal, this show-stopping entrée pairs beautifully with roasted vegetables, crusty bread, or even a crisp salad. Easy to prepare yet full of gourmet flair, it’s a must-try for pork lovers!
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Recipe Information
Ingredients
- 2 pounds Pork loin
- 1 bunch Fresh parsley
- 0.5 bunch Fresh cilantro
- 2 tablespoons Fresh oregano
- 4 large Garlic cloves
- 2 tablespoons Red wine vinegar
- 0.5 cup Extra virgin olive oil
- 0.5 teaspoons Red chili flakes
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Lemon juice
- 1 roll Kitchen twine
Instructions
Preheat your oven to 375°F (190°C).
Butterfly the pork loin by slicing it lengthwise almost all the way through, then open it like a book. Cover with plastic wrap and gently pound with a meat mallet to create an even thickness.
Prepare the chimichurri sauce: In a food processor or blender, combine parsley, cilantro, oregano, garlic, red wine vinegar, olive oil, red chili flakes, salt, black pepper, and lemon juice. Blend until it forms a coarse sauce.
Spread half of the chimichurri sauce evenly over the flattened pork loin, making sure to leave a small border around the edges.
Roll the pork loin tightly from one end to the other, like a jelly roll. Secure the roll with kitchen twine, tying loops every 1 to 2 inches.
Season the outside of the pork loin roll with additional salt and pepper to taste.
Heat a large oven-safe skillet over medium-high heat. Add a drizzle of olive oil and sear the pork loin roll on all sides until golden, about 2 minutes per side.
Transfer the skillet to the preheated oven and roast for 45-60 minutes, or until the internal temperature reaches 145°F (63°C).
Remove the pork loin from the oven, cover loosely with foil, and let rest for 10 minutes before slicing.
Serve the sliced pork loin drizzled with the remaining chimichurri sauce. Enjoy!
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 430 mg | 19% | |
| Total Carbohydrate | 2.1 g | 1% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 0.0 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 41 mg | 3% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 728 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
