Bbq Pork Loin With Chimichurri Sauce Recipes

BBQ PORK LOIN WITH CHIMICHURRI SAUCE

Steps:

• Mix garlic with jalapeños, vinegar, herbs and lime juice.
• Whisk in the olive oil.
• Add the salt and pepper corns.
• Whisk and allow to stand for about 30 minutes.
• Reserve half of the marinade.
• Put the pork into a Ziploc bag and add the other half of the marinade to meat.
• Marinade for about 4 hours but no more than 8 hours.
• Remove the pork from the marinade and cook on a hot grill for about 1 hour or until internal temperature is about 160°F.
• Allow to rest for twenty minutes before serving then,slice and use the reserved marinade to drizzle over the meat.
• Enjoy.

CUBAN PORK TENDERLOIN WITH CHIMICHURRI SAUCE

Steps:

• Place the tenderloins on an 18-inch piece of heavy-duty foil. Coat with 2 teaspoons garlic, 1 teaspoon salt, cumin, 1 teaspoon oregano and onion. Sprinkle with 3 tablespoons olive oil and the orange juice. Wrap the tenderloin in the foil.
• Make the chimichurri sauce: in a bowl, combine the parsley, lime juice, vinegar and the remaining olive oil, garlic, oregano and salt. Season with pepper.
• Heat one side of grill to medium. Place wrapped pork on unheated side. Cook over indirect heat in covered grill, turning occasionally, for 1 hour or until pork is fork tender and has reached an internal temperature of 160 degrees. To serve, slice pork and top with chimichurri sauce. Serve with spicy black beans and rice as well as a slice of fresh pineapple.

CHIMICHURRI STUFFED PORK LOIN

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 (meat temperature should rise to 160 degrees F).
• Remove string, slice and serve.