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Chimichurri-Stuffed Pork Loin

Makes: 4 to 6 servings Yield: 4 to 6 servings plus leftover meat
Prep 40 mins Grill 1 hr Stand 10 mins
Chimichurri-Stuffed Pork Loin
Ingredients
  • 1  cup  loosely-packed fresh Italian (flat-leaf) parsley leaves
  • 1  cup  loosely-packed fresh cilantro leaves
  • 1  tablespoon  finely shredded lime peel
  • 3  tablespoons  olive oil
  • 3  large cloves  garlic, minced
  • 1 2 1/2 - 3  pound  boneless pork loin roast
  • 1  Grilled Sweet Corn (recipe below)
  • 1  Grilled Pineapple (recipe below)
Directions

1. Snip 2 tablespoons each of the parsley and cilantro. In small bowl combine snipped herbs with 1/2 teaspoon of the lime peel, 1 tablespoon of the oil and 1 clove of the garlic; set aside.

2. Trim fat from meat. Butterfly pork loin, see below. Brush with 2 tablespoons olive oil. Spread remaining minced garlic on surface. Sprinkle with 1/4 teaspoon black pepper and remaining parsley, cilantro, and lime peel. Roll roast to original shape. Tie at 2-inch intervals with 100 percent cotton kitchen string. Spread snipped herb mixture over outside of roast. Sprinkle with black pepper.

3. For charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place roast on grill rack over pan. Cover and grill 1 to 1-1/2 hours or until an instant-read thermometer inserted in the center of the roast registers 150 degrees F. Add more coals as needed to maintain medium heat above drip pan. For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)

4. Remove roast from grill. Cover with foil; let stand 10 minutes (After standing, meat should be 160 degrees F.) Remove string. Slice and serve with Grilled Sweet Corn and Grilled Pineapple. Makes 4 to 6 servings plus leftover meat

From the Test KitchenButterfly a Pork Loin:
  • Place loin on cutting board with one end toward you. Using a long sharp knife, make a lengthwise cut starting 1 inch in from the right side of loin, Cut down to about 1 inch from the bottom of loin. Turn the knife and cut to your left, as if forming a right angle, stopping when you get to about 1 inch from the opposite side of the loin,. Open roast nearly flat.
Grilled Pineapple
Grill 5 mins to 10 mins
Ingredients
  • 4 - 6  slices  pineapple
Directions

1. Grill pineapple directly over coals, turning occasionally, during the last 5 to 10 minutes of grilling time.

Nutrition Facts (Chimichurri-Stuffed Pork Loin)
  • Servings Per Recipe 4,
  • cal. (kcal) 385,
  • Fat, total (g) 15,
  • chol. (mg) 113,
  • sat. fat (g) 6,
  • carb. (g) 30,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 4,
  • sugar (g) 11,
  • pro. (g) 35,
  • vit. A (IU) 1652,
  • vit. C (mg) 67,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 10,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 81,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 283,
  • Potassium (mg) 864,
  • calcium (mg) 61,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet
Grilled Sweet Corn
Grill 5 mins to 10 mins
Ingredients
  • 4 - 6  husked ears of corn
  • 2  tablespoons  melted butter
  •  salt and pepper
Directions

1. Brush ears of corn with melted butter. Sprinkle salt and pepper. Grill, turning occasionally, directly over coals, during last 20 minutes of grilling time.

Nutrition Facts (Chimichurri-Stuffed Pork Loin)
  • Servings Per Recipe 4,
  • cal. (kcal) 385,
  • Fat, total (g) 15,
  • chol. (mg) 113,
  • sat. fat (g) 6,
  • carb. (g) 30,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 4,
  • sugar (g) 11,
  • pro. (g) 35,
  • vit. A (IU) 1652,
  • vit. C (mg) 67,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 10,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 81,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 283,
  • Potassium (mg) 864,
  • calcium (mg) 61,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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