Grilled tenderloin sliced on a wood cutting board.

Stuffed Pork Tenderloin with Chimichurri

Name: Stuffed Pork Tenderloin with Chimichurri Recipes
Prep time: 40 min
Cook time: 20 min
Yield: 8 Servings
Cuisine: Pork
Ingredients: 1 (1-1/2 lb) Pork Tenderloin (trimmed); 2 tsp Extra-virgin Olive Oil (divided); 2 tbsp Shallot (minced); 1 clove Garlic (minced); 10 oz Baby Spinach (rinsed but not dried); 1 Red Bell Pepper (small, roasted, seeded and diced, 3/4 cup); 1/4 cup Parmesan Cheese (grated); 3 tbsp Seasoned Bread Crumbs (Italian); 1/2 tsp Salt (divided); 1/4 tsp Pepper (divided); 1 cup Flat Leaf Parsley (packed and coarsely chopped); 1/4 cup Water; 2 tbsp Extra-virgin Olive Oil; 2 tbsp Red Wine Vinegar; 2 tbsp Onion (finely chopped); 1 tsp Dried Oregano; 1 clove Garlic (finely chopped); 1/4 tsp Salt; 1/4 tsp Pepper; 1/4 tsp Red Pepper Flakes; Additional Items:; Blender; Medium Nonstick Skillet; Medium Bowl; Kitchen Twine; Instant-read Thermometer

Recipe and Photo Courtesy of Pork Checkoff

Makes: 4 servings
Prep Time: 20 - 40 minutes
Cook Time: 15 - 30 minutes

Ingredients:

Pork Tenderloin (trimmed)
Extra-virgin Olive Oil (divided)
Shallot (minced)
Garlic (minced)
Baby Spinach (rinsed but not dried)
Red Bell Pepper (small, roasted, seeded and diced, 3/4 cup)
Parmesan Cheese (grated)
Seasoned Bread Crumbs (Italian)
Salt (divided)
Pepper (divided)
Flat Leaf Parsley (packed and coarsely chopped)
Water
Extra-virgin Olive Oil
Red Wine Vinegar
Onion (finely chopped)
Dried Oregano
Garlic (finely chopped)
Salt
Pepper
Red Pepper Flakes

Additional Items:

• Blender
• Medium Nonstick Skillet
• Medium Bowl
• Kitchen Twine
• Instant-read Thermometer

Directions:

To make chimichurri: Process all ingredients together in blender, occasionally stopping to scrape down sides, until smooth. Transfer chimichurri to a serving bowl, set aside (makes about 1/2 cup chimichurri).
To make pork: Butterfly pork, cutting tenderloin lengthwise, stopping about a quarter inch from the bottom. Open pork, make a lengthwise cut on each meaty side, and open again so pork is about 5 inches wide.
Heat 1 tsp oil in medium nonstick skillet over medium heat. Add shallot and garlic and cook until shallot softens, about 1 minute. A handful at a time, stir in spinach, letting each batch wilt. Cook, stirring occasionally, until spinach is tender, about 3 minutes. Drain in sieve and let cool until easy to handle. Press hard on spinach mixture with spoon to remove excess liquid. Transfer to bowl and stir in bell pepper, cheese, breadcrumbs, 1/4 tsp of salt and 1/8 tsp of pepper. Spread filling on pork. Roll up lengthwise and tie crosswise with kitchen twine (or unwaxed plain dental floss) in three or four places. Brush with remaining tsp oil and season with remaining salt and pepper.
Prepare outdoor grill for indirect and direct cooking over medium-high heat (about 400℉). Grill tenderloin over direct heat, with the lid closed, turning occasionally, until browned, 5 to 7 minutes. Move to indirect heat and continue grilling, with the lid closed, until the internal temperature is 145℉ (medium rare) to 160℉ (medium) on a digital meat thermometer, 17 to 22 minutes more. Remove from heat and let rest for 3 minutes.
Remove twine. Cut tenderloin crosswise into 1/2-inch slices. Serve with chimichurri on side. Leftover chimichurri can be covered and refrigerated for up to 2 days.