Recipes and Cooking Pork Recipes Chimichurri-Stuffed Pork Loin Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 18, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Grill Time: 1 hrs Stand Time: 10 mins Total Time: 40 mins Servings: 4 Yield: 4 to 6 servings plus leftover meat Jump to Nutrition Facts 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 tablespoon olive oil 3 large cloves garlic, minced 1 2.5 pound boneless pork loin roast 1 Grilled Sweet Corn (recipe below) 1 Grilled Pineapple (recipe below) Grilled Sweet Corn 4 husked ears of corn 2 tablespoon melted butter salt and pepper Grilled Pineapple 4 slices pineapple Directions 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. 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. 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.) 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 Grilled Sweet Corn Brush ears of corn with melted butter. Sprinkle salt and pepper. Grill, turning occasionally, directly over coals, during last 20 minutes of grilling time. Grilled Pineapple Grill pineapple directly over coals, turning occasionally, during the last 5 to 10 minutes of grilling time. Butterfly 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. Rate it Print Nutrition Facts (per serving) 385 Calories 15g Fat 30g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 385 % Daily Value * Total Fat 15g 19% Saturated Fat 6g 30% Cholesterol 113mg 38% Sodium 283mg 12% Total Carbohydrate 30g 11% Total Sugars 11g Protein 35g Vitamin C 66.7mg 334% Calcium 60.6mg 5% Iron 2.5mg 14% Potassium 864mg 18% Folate, total 80.6mcg Vitamin B-12 0.7mcg Vitamin B-6 0.9mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.