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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
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.
cups lightly packed fresh flat-leaf parsley
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