Sunday, August 14, 2011

Chimichurri stuffed pork tenderloin

I bought this tenderloin with a completely different recipe in mind... but I'm missing 2 key ingredients and it's pouring rain and stormy here in NY so I decided I'll just make another recipe and just stay in my jammies instead today.  Hey it's Sunday, it's stormy.. why not be lazy?

Chimichurri stuffed pork tenderloin

2-1/2- to 3-lb. boneless pork loin roast
1 cup loosely-packed fresh Italian parsley leaves chopped
1 Tbsp. finely grated lime peel
3 Tbsp. olive oil
3 large cloves garlic, minced
1/2 tsp Red pepper flakes
1/2 tsp sea salt
Fresh ground black pepper

Preheat oven to 350°

In small bowl combine herbs with 1/2 teaspoon of the lime peel, 1 tablespoon of the oil and 1/3 of the garlic and set aside.

In a small bowl combine the remaining garlic, pepper, parsley,  lime peel and oil..

Butterfly pork loin (for directions click here)

Spread the parsley garlic mixture evenly on the meat.
Roll roast to original shape and Tie at 2-inch intervals with kitchen string.

Spread reserved parsley garlic mixture over outside of roast. Sprinkle with black pepper.

Roast for 40-60 minutes.

Remove roast from oven, cover with foil and let rest for 10 minutes.

 It was Really good.  I served it with rosemary smashed potatoes and salad.