Chimichurri Stuffed Pork Loin

Recipe by threeovens
READY IN: 1hr 40mins




  • With kitchen shears, snip 2 tablespoons parsley and 2 tablespoons cilantro, and combine with 1/2 teaspoon lime zest, 1 tablespoon oil, and 1 clove of garlic; set aside.
  • Butterfly pork loin and brush with oil.
  • Spread remaining garlic on cut side of pork loin, season with pepper, and add remaining parsley, cilantro and lime zest.
  • Roll loin back to original shape and tie at 2 inch intervals with kitchen string.
  • Spread reserved herb mixture over outside of pork and season with black pepper.
  • Grill pork over medium, indirect heat, covered, until internal thermometer registers 150 degrees F, about 1 to 1 1/2 hours.
  • Meanwhile, brush corn with melted butter and season with salt and pepper.
  • Grill corn during last 20 minutes of grilling the pork, turning occasionally.
  • Grill pineapples during last 5 to 10 minutes of pork grilling time.
  • When pork is done, remove pork and cover with foil; let rest 10 minutes (meat temperature should rise to 160 degrees F).
  • Remove string, slice and serve.