Cheesy Stuffed Pork Loin

Great recipe for Cheesy Stuffed Pork Loin - Cheesy Stuffed Pork Loin from Dinner With Jim

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Prep Time: 15 min
Total Time: 45 min
Yield: 8 Serving

Cheesy Stuffed Pork Loin

Cheesy Stuffed Pork Loin


  • 1 1 1/2 pound pork tenderloin (silverskin removed)
  • 1 cup Chimichurri Sauce
  • 4 slices thick cut bacon (diced)
  • 4 oz White Chedder cheese
  • 3 oz manchego cheese (grated)


  1. Cook the bacon. Preheat a 9 inch cast iron skillet over medium-high heat. Add the bacon pieces and cook until the fat is rendered and the bacon pieces are crisp. Remove the bacon pieces to a paper towel to drain and leave the bacon fat in the pan.

  2. Diamond score the fat on top of the tenderloin.

  3. Butterfly the pork - Butterfly open the pork tenderloin by using long strokes of your knife along the side of the tenderloin about 1/2 inch above the cutting board. Keep the slices parallel to the cutting board and roll open the tenderloin while slicing.

  4. Stuff the tenderloin. Spread the Chimichurri Sauce on top of the butterflied tenderloin. Sprinkle with the chedder cheese and bacon pieces.

  5. Roll and secure - Starting with the edge of the pork tenderloin that was the inside (before slicing open) begin tightly rolling the tenderloin back up. Tie the roll together with butcher's twine every inch to inch and a half until the roll is nice and bound. Season the pork tenderloin liberally with the remaining Chimichurri Sauce.
  6. Preheat your oven to Medium-High heat (about 375 degrees F).

  7. Cook for approximately 30 minutes or until the internal temperature of the tenderloin is 145 degrees F in the thickest part of the meat.

  8. Rest and serve. Remove the tenderloin from the grill. Allow it to rest at least 5-10 minutes before removing the butcher's twine, slicing the tenderloin into 1 inch thick rounds, and serving.


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