Chimichurri and white cheddar cheese stuffed in a center cut Pork Loin, man I love my job! Today Joey is going to show you how to make this amazing dish that will feed the family, impress the in-laws, or make your wife forget about that third speeding ticket in a month (love you honey!).
This is more than a recipe, today we will teach you how to butterfly a loin as well as how best to score the fat cap to promote even cooking, hold in flavor, and look delicious!
Loin size, thickness of your Chimichurri, what kind of cheese, not to mention your oven will all effect your cooking time, so here is the important part. Cook until the internal temperature is 140-145 degrees.
This recipe is for the center cut loin, about 3 – 4 lbs but works equally well with the larger full loin. Cooking times will vary for those larger 10 lb full pork loins. While you are waiting for your stuffed pork loin, use the extra time to indulge in a fine brown spirit or to troll flat earthers online….seriously, it’s so much fun!
This is the perfect recipe to serve at a dinner party or for a date. They will love it. I promise you. You can serve it with a fine red wine or a selection from your premium craft beer stash. Roasted potatoes and lightly brown butter carrots would make a fine accompaniment to this dish. If you have room afterwards might I suggest a large piece of apple pie. Remember the Brady Bunch…pork chops and applesauce pair well together. This is just like that but with pie.
If you don’t want to serve it at a dinner party then you can just eat the stuffed pork loin by yourself. Live life to the fullest!