Stuffed Pork Loin with Chimichurri
My Stuffed Pork Loin is a perfect recipe for a weeknight dinner.
Don’t be intimidated by the presentation. It takes a little prep, but you can be serving this fantastic Pork Loin in no-time.
This Stuffed Pork Loin Recipe is so consistent it turns out perfect every time. If you are like me, you can find yourself in a rut when it comes to new dinner ideas.
My “go-to” main dinner idea is usually chicken, but chicken is played out at our house right now.
Although there are many recipes to stuff a pork loin, I prefer the chimichurri’s tanginess with the savory seasonings in the capicola
in this Stuffed Pork Loin Recipe. Oh, and let’s not forget about the hard-boiled eggs. They add an interesting texture as well as an excellent presentation.
Even though my Stuffed Pork Loin is a great midweek dinner, it is also the perfect show stopper for a holiday meal. You can’t go wrong.
Make it and enjoy it!
Argentinian-Style Stuffed Pork Loin
My Stuffed Pork Loin is a perfect recipe for a weeknight dinner. Don't be intimidated by the presentation. It takes a little prep, but you can be serving this fantastic Pork Loin in no-time.
Ingredients
Ingredients for the Chimichurri
- 3 cups lightly packed fresh flat-leaf parsley
- 1/2 cup fresh oregano leaves
- 7 garlic cloves, smashed and peeled
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 3/4 teaspoon red pepper flakes
- Kosher salt and ground black pepper
- 1/4 cup red wine vinegar
- 3/4 cup extra-virgin olive oil
Ingredients for the Roast
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 teaspoons packed light brown sugar
- Kosher salt and ground black pepper
- 4 pound boneless center-cut pork loin6 ounces thinly sliced
- 6 ounces thinly sliced capicola or mortadella
- 1/2 cup pitted black olives, roughly chopped
- 1 1/2 cups roasted red peppers, drained and patted dry and torn into large pieces
- 1/3 cup panko breadcrumbs
- 3 large eggs, hard cooked, peeled and halved crosswise
- 1 1/2 tablespoons extra-virgin olive oil
- flaky sea salt, to serve (optional)
Instructions
To Prepare the Chimichurri
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In a food processor, combine the parsley, oregano, garlic, cumin, coriander, pepper flakes, 1 teaspoon salt and ½ teaspoon black pepper.
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Process until finely chopped, 30 to 45 seconds. Scrape the bowl, add the vinegar and oil, then process until as smooth as possible, 45 to 60 seconds. Measure ¼ cup of the chimichurri into a small bowl and set aside; transfer the remainder to a serving bowl; cover and refrigerate until ready to serve.
To Prepare the Roast
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Heat the oven to 350°F with a rack in the lower-middle position. Line a rimmed baking sheet with extra-wide foil and a fit with a wire rack. To prepare the roast, in a small bowl, stir together the cumin, coriander, brown sugar, 3½ teaspoons salt and 1½ teaspoons pepper. Set aside
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Cut eight 24-inch lengths of kitchen twine. Place the roast fat side down on a cutting board, perpendicular to the counter's edge. With a sharp boning or carving knife, cut along the length of the roast, down its center, stopping about ½ inch from the bottom. Starting at the base of the cut and with the knife blade held as parallel as possible to the cutting board, slice along the length of the roast, unrolling the meat with your free hand as you go. Continue cutting and unrolling the meat until the half is a flat, fairly even surface ½ to ¾ inch thick. Rotate the roast 180° and repeat with the second side. If there are areas that are slightly too thick, use a meat mallet to pound those areas to the same thickness.
How to Season the Roast
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On both sides with the spice mixture. Place the meat fat side down and with a short side nearest you.
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Spread the reserved ¼ cup chimichurri evenly on the meat. Shingle on the capicola slices, covering the entire surface, then sprinkle evenly with the olives.
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Lay the red peppers on top, tearing as needed to cover the entire surface. Sprinkle evenly with the panko.
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Place the egg halves cut sides down in a row about 3 inches from the bottom edge. Lift the bottom edge over the eggs and continue rolling the meat into a tight cylinder.
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Position the cylinder seam side down and tie at even intervals with the twine, then snip off excess twine. If any bits of filling fall out, simply tuck them back in. Brush the roast on all sides with the oil.
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Transfer the roast fat side up to the prepared baking sheet. Bake until the top is nicely browned, and center of the roast reaches 135°F, 1½ to 2 hours.
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Let rest on the wire rack for 30 to 60 minutes. Remove the chimichurri from the refrigerator about 30 minutes before serving. Cut the roast into ½-inch-thick slices, removing the twine as you go.
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Arrange the slices on a platter, sprinkle with flaky salt (if using) and serve with chimichurri.