Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Stuffed Pork Loin with Chimichurri
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.
8
Servings
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.
3 hours
1 hour active
For the chimichurri:
-
3
cups lightly packed fresh flat-leaf parsley
Directions
-
01To 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.
Reviews
January 10, 2026
Ken H.
I have made this roast numerous times. It is not all that hard to do and the results look and taste great. It is very impressive at a dinner party. Not crazy expensive to make.
December 26, 2023
Excellent!
We made it for Christmas Dinner and it was a hit!
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
