Chimichurri and Cheese Stuffed Ibérico Pork Tenderloin
Difficulty: Easy
Ingredients
- 1 piece pork tenderloin
- 3 sliced Gruyère cheese
- Salt pepper garlic seasoning
Chimichurri Sauce
- 1 bunch flat leaf parsley
- 2 tsp dried oregano
- 1 tsp chili flakes
- 3 minced garlic cloves
- 1 diced shallot
- 3 tbsp red wine vinegar
- 1/2 cup olive oil
- Salt pepper to taste
Instructions
- Start by making the chimichurri sauce: In a food processor or blender, combine the parsley, oregano, chili flakes, minced garlic, diced shallot, red wine vinegar, olive oil, salt and pepper. Blend until smooth.
- Preheat your grill to 275 degrees.
- Remove the silver skin from the pork tenderloin by running a sharp knife along the sinewy membrane and gently pulling it off.
- Take a sharp knife and cut the tenderloin in half but not all the way through. This will allow you to open the tenderloin like a book to stuff it with cheese and chimichurri sauce.
- Using a meat mallet, pound the tenderloin flat and evenly. This will help to create an even thickness for the pork and will allow it to cook more evenly.
- Season the pork with salt, pepper and garlic. You can use a store-bought seasoning or make your own by mixing equal parts of salt, pepper, and garlic powder.
- Spread 3 tablespoons of chimichurri sauce over the inside of the pork and lay 3 slices of Gruyère cheese on top.
- Roll the tenderloin up long ways.
- Use butcher twine to tie the pork every inch. This will hold the pork together while it cooks, preventing the cheese and chimichurri from falling out.
- Place the pork on the grill and cook it for about 15-20 minutes per side, or until it reaches an internal temperature of 145 degrees Fahrenheit.
- Let the pork rest for 3 minutes before slicing and serving.
- Serve the pork with additional chimichurri sauce on the side for dipping.
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