Pork Loin Pinwheels with Chimichurri
Serves 515 mins prep15 mins cook
These Pork Loin Pinwheels with Chimichurri are easier than they look and seriously tasty. Tender pork rolled with melty cheese and crispy bacon, grilled to perfection, then topped with a bold chimichurri sauce. Fancy vibes, weeknight-friendly.
0 servings
What you need
lb pork loin
tbsp pork ribs
slice provolone
cup parmesan cheese
slice bacon
clove garlic
cup parsley
cup cilantro
tbsp crushed red pepper
tsp salt
tsp pepper
cup olive oil
cup red wine vinegar
Instructions
Prep Pinwheels 0 Butterfly open Pork Loin to make 4 flaps. Lay it the long strip of pork onto the countertop. 1 Season pork with a pork rub of your choice. Then, lay down strips of provolone cheese and top with parmesan cheese. 2 Lay down strips of uncooked bacon on top of cheese and roll up your pork loin. 3 Season the outside with pork rub. Tie the pork roll up with butchers twine. Slice into 1.5-2 inch thick pinwheels. 4 Place pinwheels on the grill on a medium heat until internal temp reaches 125°F. Then, turn heat up and sear until pinwheels reach internal temperature of 145°F. Chimichurri Sauce 5 Dice shallot and mince garlic. Rough chop cilantro, parsley and thyme. Add ingredients to a bowl with salt, pepper, red pepper flakes, oil and vinegar. Mix well. 6 Serve pork loin pinwheels topped with chimichurri sauce.View original recipe
