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Stuffed Pork Loin with Chimichurri

Stuffed Pork Loin with Chimichurri

By Courtney HillOctober 8, 2018

  • Makes
    8 servings
  • Cook Time
    3 hours
  • Active time plus cooling
    1 hour active
  • Rating

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.

Tip

Don't trim the fat off the pork loin. The fat cap lends richness to an otherwise lean cut and gives the roast an appealing burnished-brown appearance. Don't rush when butterflying the pork loin. Short, small cuts allow for the best control so you can maintain an even slice and adjust as you go. Don't worry if the surface of the butterflied meat is not perfectly flat or even; it won't matter in the finished dish.

Ingredients
  • For the chimichurri:
  • 3

    cups lightly packed fresh flat-leaf parsley

  • ⅓-1/2

    cup lightly packed fresh oregano

  • 7

    medium garlic cloves, smashed and peeled

  • 1 ½

    teaspoons ground cumin

  • 1 ½

    teaspoons ground coriander

  • ¾

    teaspoon red pepper flakes

  • Kosher salt and ground black pepper

  • ¼

    cup red wine vinegar

  • ¾

    cup extra-virgin olive oil

  • For the roast:
  • 1

    tablespoon ground cumin

  • 1

    tablespoon ground coriander

  • 2

    teaspoons packed light brown sugar

  • Kosher salt and ground black pepper

  • 1

    4 pound boneless center-cut pork loin

  • 6

    ounces thinly sliced capicola or mortadella

  • ½

    cup pitted green olives, roughly chopped

  • 1 ½

    cups drained roasted red peppers, patted dry and torn into large pieces

  • ⅓

    cup panko breadcrumbs

  • 3

    hard-cooked large eggs, peeled and halved crosswise

  • 1 ½

    tablespoons extra-virgin olive oil

  • Flaky sea salt, to serve (optional)

Step 1

To 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.

Heat the oven to 350°F with a rack in the lower-middle position. Line a rimmed baking sheet with extra-wide foil and a fit with a wire rack.

To prepare the roast, in a small bowl, stir together the cumin, coriander, brown sugar, 3½ teaspoons salt and 1½ teaspoons pepper. Set aside.

Heat the oven to 350°F with a rack in the lower-middle position. Line a rimmed baking sheet with extra-wide foil and a fit with a wire rack.

To prepare the roast, in a small bowl, stir together the cumin, coriander, brown sugar, 3½ teaspoons salt and 1½ teaspoons pepper. Set aside.

Step 2

Cut eight 24-inch lengths of kitchen twine. Place the roast fat side down on a cutting board, perpendicular to the counter's edge. With a sharp boning or carving knife, cut along the length of the roast, down its center, stopping about ½ inch from the bottom.

Starting at the base of the cut and with the knife blade held as parallel as possible to the cutting board, slice along the length of the roast, unrolling the meat with your free hand as you go.

Continue cutting and unrolling the meat until the half is a flat, fairly even surface ½ to ¾ inch thick.

Rotate the roast 180° and repeat with the second side. If there are areas that are slightly too thick, use a meat mallet to pound those areas to the same thickness.

Step 3

Season the pork on both sides with the spice mixture. Place the meat fat side down and with a short side nearest you. Spread the reserved ¼ cup chimichurri evenly on the meat.

Shingle on the capicola slices, covering the entire surface, then sprinkle evenly with the olives. Lay the red peppers on top, tearing as needed to cover the entire surface. Sprinkle evenly with the panko. Place the egg halves cut sides down in a row about 3 inches from the bottom edge.

Lift the bottom edge over the eggs and continue rolling the meat into a tight cylinder. Position the cylinder seam side down and tie at even intervals with the twine, then snip off excess twine. If any bits of filling fall out, simply tuck them back in. Brush the roast on all sides with the oil.

Step 4

Transfer the roast fat side up to the prepared baking sheet. Bake until the top is nicely browned and center of the roast reaches 135°F, 1½ to 2 hours.

Let rest on the wire rack for 30 to 60 minutes.

Remove the chimichurri from the refrigerator about 30 minutes before serving. Cut the roast into ½-inch-thick slices, removing the twine as you go. Arrange the slices on a platter, sprinkle with flaky salt (if using) and serve with chimichurri.

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