Chimichurristuffedporkloin Recipes

CHIMICHURRI STUFFED PORK LOIN

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.

STUFFED PORK TENDERLOIN WITH CHIMICHURRI

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

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.

PORK TENDERLOIN WITH CHIMICHURRI

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!

PORK CHOPS WITH CHIMICHURRI

Steps:

• Sprinkle chops with salt and pepper. In a large skillet, cook chops in oil over medium heat for 3-5 minutes on each side or until a thermometer reads 160°., Meanwhile, place the herbs, vinegar, garlic and seasonings in a small food processor; cover and pulse until chopped. Add water; cover and process until blended. While processing, gradually add oil in a steady stream. Serve with chops.

HOMEMADE CHIMICHURRI SAUCE RECIPE BY TASTY

Steps:

• Nutrition, per serving - Calories: 979, Total fat: 106 grams, Sodium: 267 mg, Total carb: 3 grams, Dietary fiber: 2 gram, Sugars: 2 gram, Protein: 1 grams
• Wash and dry the herbs.
• Remove the parsley leaves from the thicker, woody stems, then finely chop with a sharp knife. Transfer 1 cup (40 g) to a medium bowl and save the rest of the herbs for another use.
• Remove the oregano leaves from the stems and roughly chop. Add ¼ cup (10 g) to the bowl with the parsley. Save any leftovers for another use.
• Peel the garlic cloves, then mince. Add to the bowl with the herbs.
• Peel and mince the shallot, then add to the bowl.
• Add the olive oil, red wine vinegar, salt, and red pepper flakes. Whisk well to combine. Add the lemon zest and whisk to incorporate.
• Let the chimichurri sit in the refrigerator, covered, for up to 24 hours.
• Serve over grilled veggies, steak, seafood, or grilled chicken thighs, use as a dip for crusty bread, or use as desired otherwise.
• Enjoy!