Stuffed Pork Loin with Chimichurri
The uniform shape of a boneless pork loin roast lends itself to easier handling in this take on South America’s matambre arrollado. Cut into a ½- to ¾-inch-thick slab, the pork is ideal for filling and rolling. You’ll need a digital thermometer to test the roast for doneness. If desired, the chimichurri sauce can be made up to a day ahead and kept refrigerated in an airtight container. 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 preparing last-minute sides.
For the chimichurri:
cups lightly packed fresh flat-leaf parsley
01To prepare the chimichurri, in a food processor, combine the parsley, oregano, garlic, cumin, coriander, pepper flakes, 1 teaspoon salt and ½ teaspoon black pepper. 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.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
Start your free 14-day trial
and get access to all of our articles and recipesStart free trial