Chimichurri Stuffed Pork Loin

---

Fresh herbs, garlic, and lime zest flavor this pork loin, so less salt is needed. serve with grilled corn and grilled pineapple slices (directions included).

---

Steps

---

With kitchen shears , snip 2 tablespoons parsley and 2 tablespoons cilantro , and combine with 1 / 2 teaspoon lime zest , 1 tablespoon oil , and 1 clove of garlic.

---

Set aside.

---

Butterfly pork loin and brush with oil.

---

Spread remaining garlic on cut side of pork loin , season with pepper , and add remaining parsley , cilantro and lime zest.

---

Roll loin back to original shape and tie at 2 inch intervals with kitchen string.

---

Spread reserved herb mixture over outside of pork and season with black pepper.

---

Grill pork over medium , indirect heat , covered , until internal thermometer registers 150 degrees f , about 1 to 1 1 / 2 hours.

---

Meanwhile , brush corn with melted butter and season with salt and pepper.

---

Grill corn during last 20 minutes of grilling the pork , turning occasionally.

---

Grill pineapples during last 5 to 10 minutes of pork grilling time.

---

When pork is done , remove pork and cover with foil.

---

Let rest 10 minutes.

---

Remove string , slice and serve.

---

Ingredients

---

fresh parsley, fresh cilantro, lime zest, olive oil, garlic cloves, boneless pork loin, salt & freshly ground black pepper, corn on the cob, butter, pineapple slices