Receta 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..
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.