Argentinian-Style Stuffed Pork Loin with Chimichurri

Ingredients

For the Chimichurri

• 3 cups fresh flat-leaf parsley
• ⅓–½ cup fresh oregano leaves
• 7 garlic cloves
• 1½ tsp ground cumin
• 1½ tsp ground coriander
• ¾ tsp red pepper flakes
• ¼ cup red wine vinegar
• ¾ cup extra virgin olive oil
• Kosher salt and black pepper

For the Pork Loin

• 1 (4 lb) Swift Boneless Center-Cut Pork Loin
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 2 tsp light brown sugar
• Kosher salt and black pepper
• 6 oz thinly sliced capicola or mortadella
• ½ cup pitted green olives, roughly chopped
• 1½ cups roasted red peppers, drained and torn
• ⅓ cup panko breadcrumbs
• 3 hard-cooked eggs, halved
• 1½ tbsp extra virgin olive oil
• Flaky sea salt (optional)

Instructions

1. Prepare the chimichurri by combining parsley, oregano, garlic, cumin, coriander, red pepper flakes, salt, and pepper in a food processor. Pulse until finely chopped, then add the red wine vinegar and olive oil. Process until nearly smooth. Reserve ¼ cup for the pork and refrigerate the remaining chimichurri for serving.
2. Preheat oven to 350°F. Line a baking sheet with foil and place a wire rack on top.
3. In a small bowl, combine cumin, coriander, brown sugar, salt, and black pepper.
4. Butterfly the pork loin into a large, even slab about ½–¾ inch thick. Season both sides with the spice mixture.
5. Spread the reserved chimichurri evenly over the pork. Layer the capicola or mortadella, chopped olives, roasted red peppers, and panko breadcrumbs over the surface.
6. Arrange the hard-cooked eggs in a row near one edge of the pork. Roll the pork tightly into a cylinder and secure with kitchen twine.
7. Brush the outside of the roast with olive oil and place it seam-side down on the prepared rack.
8. Roast for 1½–2 hours, or until the center reaches an internal temperature of 145°F.
9. Let the roast rest for 30 minutes before removing the twine and slicing.
10. Serve with the remaining chimichurri and garnish with flaky sea salt if desired.