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Chimichurri style pork loin

Fluffyb
Fluffyb Posts: 1,815
edited November -0001 in EggHead Forum
I haven't posted in awhile, but his came out really good, so thought I would share. Got the basic recipe from this months Better Homes and Gardens.

Butterflied a pork loin, brushed it with olive oil, sprinkled w/salt & pepper, then put minced garlic, cilantro, parsley, green onion (my addition, not in the recipe) and lime zest on it. Rolled it up and tied it.

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Put more of the stuffing ingredients into the food processor with some lime juice. Rubbed this mixture onto the outside. Then into the fridge for an hour.

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Roasted on the egg, indirect at about 350 until the interior was at 135, and pulled it. Also cooked some smallish sweet potatoes in olive oil, s & p and DP Pineapple Head (LOVE that stuff).

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Here is the finished product. Next time I may saute the stuffing ingredients just a bit and add some parmesan cheese. But all in all, a winner.

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