Chimichurri and Cheese Stuffed Ibérico Pork Tenderloin

stuffed pork

Pork tenderloin is a versatile and lean cut of meat that is perfect for grilling or roasting. It has a delicate flavor that pairs well with a variety of seasonings and sauces. One of the most popular and delicious ways to prepare pork tenderloin is by stuffing it with cheese and a flavorful chimichurri sauce.

What is Chimichurri?

Chimichurri is a traditional Argentinean herb-based sauce that is typically made with parsley, garlic, oregano, chili flakes, and red wine vinegar. It has a bright and zesty flavor that adds a burst of freshness to any dish. When paired with the rich and nutty Gruyère cheese, it creates a perfect balance of flavors that will elevate your pork tenderloin to the next level.

It’s easy to make!

This recipe is easy to make and is sure to impress your guests. It starts by making a flavorful chimichurri sauce, which can be made in advance and stored in the refrigerator for up to a week. Next, you will prepare the pork tenderloin by removing the silver skin, cutting it open, and pounding it flat. Then, you will stuff the pork with chimichurri sauce and Gruyère cheese, roll it up, and tie it with butcher twine. Finally, you will grill the pork to perfection and let it rest before slicing and serving.

stuffed pork

Chimichurri and Cheese Stuffed Ibérico Pork Tenderloin

Print Recipe
Difficulty: Easy
Course Main Course
Cuisine Mexican
Keyword cheese stuffed pork tenderloin, chimicurri, pork tenderloin, stuffed pork, stuffed pork tenderloin
Total Time 1 hour
Servings 4


  • 1 piece pork tenderloin
  • 3 sliced Gruyère cheese
  • Salt pepper garlic seasoning

Chimichurri Sauce

  • 1 bunch flat leaf parsley
  • 2 tsp dried oregano
  • 1 tsp chili flakes
  • 3 minced garlic cloves
  • 1 diced shallot
  • 3 tbsp red wine vinegar
  • 1/2 cup olive oil
  • Salt pepper to taste


  • Start by making the chimichurri sauce: In a food processor or blender, combine the parsley, oregano, chili flakes, minced garlic, diced shallot, red wine vinegar, olive oil, salt and pepper. Blend until smooth.
  • Preheat your grill to 275 degrees.
  • Remove the silver skin from the pork tenderloin by running a sharp knife along the sinewy membrane and gently pulling it off.
  • Take a sharp knife and cut the tenderloin in half but not all the way through. This will allow you to open the tenderloin like a book to stuff it with cheese and chimichurri sauce.
  • Using a meat mallet, pound the tenderloin flat and evenly. This will help to create an even thickness for the pork and will allow it to cook more evenly.
  • Season the pork with salt, pepper and garlic. You can use a store-bought seasoning or make your own by mixing equal parts of salt, pepper, and garlic powder.
  • Spread 3 tablespoons of chimichurri sauce over the inside of the pork and lay 3 slices of Gruyère cheese on top.
  • Roll the tenderloin up long ways.
  • Use butcher twine to tie the pork every inch. This will hold the pork together while it cooks, preventing the cheese and chimichurri from falling out.
  • Place the pork on the grill and cook it for about 15-20 minutes per side, or until it reaches an internal temperature of 145 degrees Fahrenheit.
  • Let the pork rest for 3 minutes before slicing and serving.
  • Serve the pork with additional chimichurri sauce on the side for dipping.

This Chimichurri and Cheese Stuffed Ibérico Pork Tenderloin recipe is a delicious and impressive way to prepare pork tenderloin. The combination of the tangy chimichurri sauce and the gooey Gruyère cheese creates a perfect balance of flavors that will elevate your pork to the next level.

It’s easy to make and a perfect option for a summer barbecue or a special dinner party. Serve it with a side of grilled vegetables or a salad for a complete meal. Don’t forget to make extra chimichurri sauce to serve on the side for dipping. Your guests will be impressed and you’ll be proud of your culinary creations. Enjoy!



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