Join! 12 weeks for $1

Milk Street Bowtie Argentinian-Style Stuffed Pork Loin with Chimichurri

Argentinian-Style Stuffed Pork Loin with Chimichurri

8-10 Servings

3½ hour 1 hour active

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.
Free

This holiday-worthy roast was inspired by Argentinian matambre arrollado, or beef that is stuffed with hard-cooked eggs, vegetables and sliced cured meats, then poached or roasted. We opted for a boneless pork loin roast because its uniform shape makes it easy to cut into a ½- to ¾-inch-thick slab ideal for filling and rolling. Herbal, garlicky and subtly spicy chimichurri is the perfect accompaniment to the sweet, mild pork; we use some inside the roast, too. You'll need a digital instant thermometer to test the roast for doneness. For convenience, the chimichurri can be made and refrigerated in an airtight container up to a day ahead. The seasonings for the roast can be combined and stored at room temperature and the pork loin can be butterflied and refrigerated a day in advance, too. Additionally, the roast rests for 30 to 60 minutes after cooking, so your oven will be free for last-minute sides.

8-10

Servings

Tip

Don't trim the fat off the pork loin. The fat cap lends richness to an otherwise lean cut and gives the roast an appealing burnished-brown appearance. Don't rush when butterflying the pork loin. Short, small cuts allow for the best control so you can maintain an even slice and adjust as you go. Don't worry if the surface of the butterflied meat is not perfectly flat or even; it won't matter in the finished dish.

3½ hour

1 hour active

3 cups lightly packed fresh flat-leaf parsley
Leaves from 1 bunch fresh oregano (⅓ to ½ cup)
7 medium garlic cloves, smashed and peeled
1½ teaspoons ground cumin
1½ teaspoons ground coriander
¾ teaspoon red pepper flakes
Kosher salt and ground black pepper
¼ cup red wine vinegar
¾ cup extra-virgin olive oil
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 loin
6 ounces thinly sliced capicola or mortadella
½ cup pitted green olives, roughly chopped
1½ cups drained roasted red peppers, patted dry and torn into large pieces
⅓ cup panko breadcrumbs
3 hard-cooked large eggs, peeled and halved crosswise
1½ tablespoons extra-virgin olive oil
Flaky sea salt, to serve (optional)
For the Chimichurri:
  • 3

    cups lightly packed fresh flat-leaf parsley

  • Leaves from 1 bunch fresh oregano (⅓ to ½ cup)

  • 7

    medium garlic cloves, smashed and peeled

  • teaspoons ground cumin

  • teaspoons ground coriander

  • ¾

    teaspoon red pepper flakes

  • Kosher salt and ground black pepper

  • ¼
  • ¾
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 loin

  • 6

    ounces thinly sliced capicola or mortadella

  • ½

    cup pitted green olives, roughly chopped

  • cups drained roasted red peppers, patted dry and torn into large pieces

  • cup panko breadcrumbs

  • 3

    hard-cooked large eggs, peeled and halved crosswise

  • Flaky sea salt, to serve (optional)

Directions

Argentinian-Style Stuffed Pork Loin with Chimichurri

Shop the Milk Street Store
Reviews
Nancy B.
June 11, 2022
Looove This!
This recipe produced a delicious and moist dish with spectacular presentation. Additionally, the steps can be broken down for make ahead joy. I was so thrilled with this one I keep it ready to hand and tell everyone about it. A+
Natalia S.

This was delicious!!! Amazing! Easy to put together and very impressive. Great recipe here! The chimichurri goes great with this dish! Just make sure to check pork temp after 1hr15min of cooking. I forgot and my pork cooked to 145F instead of 135F but it was still delicious!!!