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Chimichurri Stuffed Pork Loin

1 cup fresh parsley, loosely packed
1 cup fresh cilantro, loosely packed
1 tablespoon lime zest
3 tablespoons olive oil
3 large garlic cloves, minced
2 12 lbs boneless pork loin
salt & freshly ground black pepper
6 ears corn on the cob
2 tablespoons butter, melted
6 pineapple slices


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.

Source: www.food.com