Pork Loin Pinwheels with Chimichurri

These Pork Loin Pinwheels with Chimichurri are easier to make than they look. They are packed with bold and fresh flavor. Tender, juicy pork is grilled to perfection and topped with a vibrant chimichurri sauce. Foolproof and tested many times, this recipe delivers big flavor in every bite. Perfect for weeknight dinners or impressing guests, it is a simple way to elevate your pork game.

Pork Loin Pinwheels with Chimichurri are a must-try if you love bold flavors and fresh herbs on perfectly grilled meat. I've made this recipe countless times, and every time I'm reminded how simple herb sauce can completely transform juicy, tender pork. If you love this, be sure to check out other "recipes from the grill," like The Best Grilled Chicken for Wraps and Pellet Grilled Salmon, both packed with big, fresh flavor.

Why you'll love this Recipe

• Perfect for the smoker or grill - These pinwheels cook beautifully on a pellet grill, giving the pork a subtle smoky flavor.
• Big flavor in every bite - The fresh, garlicky chimichurri soaks into the pork as it cooks, creating layers of bright herb flavor and juicy meat.
• Great for entertaining - Slice the pork into beautiful pinwheels that are perfect for serving guests at cookouts, holidays, or family dinners.
• Simple ingredients - You only need a handful of fresh ingredients to create a dish that tastes amazing.

What is Chimichurri

Chimichurri is a bright and herbaceous sauce that originated in Argentina and Uruguay. It is traditionally served with grilled meats.

• Fresh and vibrant flavor - Chimichurri is packed with fresh herbs, garlic, and tangy vinegar for a bright sauce that instantly wakes up grilled foods.
• Versatile sauce - Use it as a marinade, finishing sauce, dipping sauce, or even as a salad dressing.
• Naturally fresh and simple - Made with herbs, olive oil, garlic, and vinegar, chimichurri is light and full of natural flavor.

Ingredients

• Pork Loin
• Bacon - Adds a smoky flavor and richness while helping keep the pork moist as it cooks.
• Pork Rub - A good pork rub brings layers of seasoning. I used P.I.G by PS Seasoning for its bold barbecue flavor.
• Provolone - Provolone melts beautifully inside the pinwheels and adds a creamy, slightly sharp flavor.
• Parmesan Cheese - Parmesan adds a salty, nutty finish that enhances the overall flavor and helps bring the ingredients together.

• Parsley - Fresh parsley gives chimichurri its bright, herbaceous flavor and vibrant green color. It forms the base of the sauce.
• Cilantro - Add a fresh citrusy note that complements the parsley and gives the chimichurri a slightly bolder herb flavor.
• Thyme - A small amount of thyme adds earthy depth and a subtle savory note that pairs perfectly with pork.
• Crushed Red Pepper - Provides a milk kick of heat that balances the freshness of the herbs.
• Shallot - Shallots add a mild onion flavor that is slightly sweet and less sharp than regular onions.
• Garlic - Fresh garlic brings a bold, savory flavor that is essential to a classic chimichurri sauce.
• Salt and Pepper - Simple seasoning to enhance flavors.
• Olive Oil - Gives the sauce richness.
• Red Wine Vinegar - Add brightness and tang!

See recipe card for quantities.

How to make Pork Loin Pinwheels with Chimichurri

1. Step 1: Butterfly open the pork loin to make 4 flaps. Lay the long strip of pork onto the countertop.

2. Step 2: Season pork with a pork rub of your choice. Then, lay strips of provolone cheese and top with parmesan cheese.

3. Step 3: Lay strips of uncooked bacon on top of the cheese and roll up your pork loin.

4. Step 4: Season the outside with pork rub. Tie the pork roll up with butcher's twine. Slice into 1.5-2 inch thick pinwheels.

Hint: Using skewers to hold the shape of the pinwheels is helpful with step 4, but not required.

5. Step 5: Place pinwheels on the grill on a medium heat until the internal temperature reaches 125°F.   Then, turn the heat up and sear until the pinwheels reach an internal temperature of 145°F.

6. Step 6: Make Chimichurri - Dice shallot and mince garlic. Rough chop cilantro, parsley, and thyme. Add ingredients to a bowl with salt, pepper, red pepper flakes, oil, and vinegar. Mix well.

7. Step 7: Serve pork loin pinwheels topped with chimichurri sauce.

Substitutions and Variations

This recipe is easy to customize depending on your taste preferences or what you have in the kitchen.

• Add-Ins
  • If you want a brighter, citrusy flavor, add a splash of fresh lemon juice to the chimichurri. The acidity pairs beautifully with the fresh herbs and helps cut through the richness of the pork and cheese.
  • Add in a thin layer of prosciutto for extra depth of flavor.
• Herbs & Sauce Tweaks
  • Feel free to adjust the herb blend. Adding fresh basil or mint will brighten it up even more. For those not too keen on the Cilantro taste, swap it out completely for basil.
  • Spicier Chimichurri - add extra crushed red pepper flakes or a pinch of cayenne.
  • For a creamy version - stir in a little Greek yogurt or sour cream for a creamier chimichurri spread
• Cheeses
  • Try Colby or mozzarella. Both melt well and add a creamy texture to the pinwheel while still complementing the pork and chimichurri flavors.

Tim's Expert Tips

• Butterfly the Pork Loin Evenly - Slice the pork loin carefully so it opens into an even rectangle. This helps the pinwheels roll neatly and cook evenly.
• Don't Overfill - Spread the chimichurri and cheese evenly, but leave a small border around the edges to prevent the filling from spilling out.
• Chill Before Slicing - After rolling the pinwheels, wrap them tightly and chill for 15-20 minutes. This helps the pinwheels hold their shape when slicing.
• Use a Meat Thermometer - Cook pork to 145°F, then let it rest. This ensures perfectly juicy and tender meat every time.
• Serve Fresh - For the brightest flavor, spoon extra chimichurri over the sliced pinwheels right before serving.

What to serve with pork loin

• Sautéed Asparagus - Fresh asparagus is a perfect side with the juicy pork and bright chimichurri.
• Glazed Grilled Carrots - Sweet, caramelized carrots balance the savory pork for a colorful, flavorful side.
• Creamy Mashed Potatoes - Rich, buttery mashed potatoes are the ultimate comfort food that soak up the chimichurri for a perfect bite.

Storage

Keep the pork and chimichurri separate for the best flavor. Store in airtight containers and refrigerate for up to 4 days. If you want to save it longer, freeze the pork pinwheel for up to 4 months in an airtight container or a sealed freezer bag.

To Reheat - For best results, preheat your oven to 350°F and warm the pork for 15-20 minutes, or until heated through. You can also microwave in short intervals, covering to retain moisture.

Faqs

More Pork Recipes

• Oven Baked Country Style Pork Ribs
• Air Fryer Pork Chops
• The Easiest Crock Pot Pork Roast
• Easy Oven-Roasted Pork Roast
• Pulled Ham

Video of Recipe

Recipe

Pork Loin Pinwheels with Chimichurri

CookitwithTim

These Pork Loin Pinwheels with Chimichurri are easier than they look and seriously tasty. Tender pork rolled with melty cheese and crispy bacon, grilled to perfection, then topped with a bold chimichurri sauce. Fancy vibes, weeknight-friendly.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dinner, Lunch

Cuisine American

Servings 5

Calories 774 kcal

Equipment

• Grill

Ingredients

  

1x2x3x

Pork Loin Pinwheels

• ▢ 2.5 lb Pork Loin butterflied
• ▢ 3 tablespoon Pork Rub PS Seasonings P.I.G. Rub
• ▢ 8 Slices Provolone Cheese
• ▢ ¼ Cup Parmesan Cheese shredded
• ▢ 8 Slices Bacon

Chimichurri

• ▢ ½ Shallot diced
• ▢ 4 Cloves Garlic minced
• ▢ 3 Sprigs Thyme chopped
• ▢ ½ Cup Parsley chopped
• ▢ ½ Cup Cilantro chopped
• ▢ 1 tablespoon Crushed Red Pepper Flakes
• ▢ 1½ teaspoon Salt
• ▢ 1 teaspoon Pepper
• ▢ ½ Cup Olive Oil
• ▢ ⅛ Cup Red Wine Vinegar

Instructions

 

Prep Pinwheels

• Butterfly open Pork Loin to make 4 flaps. Lay it the long strip of pork onto the countertop.
• Season pork with a pork rub of your choice. Then, lay down strips of provolone cheese and top with parmesan cheese.
• Lay down strips of uncooked bacon on top of cheese and roll up your pork loin.
• Season the outside with pork rub. Tie the pork roll up with butchers twine. Slice into 1.5-2 inch thick pinwheels.
• Place pinwheels on the grill on a medium heat until internal temp reaches 125°F.   Then, turn heat up and sear until pinwheels reach internal temperature of 145°F.

Chimichurri Sauce

• Dice shallot and mince garlic. Rough chop cilantro, parsley and thyme. Add ingredients to a bowl with salt, pepper, red pepper flakes, oil and vinegar. Mix well.
• Serve pork loin pinwheels topped with chimichurri sauce.

Notes

• Butterfly the Pork Loin Evenly - Slice the pork loin carefully so it opens into an even rectangle. This helps the pinwheels roll neatly and cook evenly.
• Don't Overfill - Spread the chimichurri and cheese evenly, but leave a small border around the edges to prevent the filling from spilling out.
• Chill Before Slicing - After rolling the pinwheels, wrap them tightly and chill for 15-20 minutes. This helps the pinwheels hold their shape when slicing.
• Use a Meat Thermometer - Cook pork to 145°F, then let it rest. This ensures perfectly juicy and tender meat every time.
• Serve Fresh - For the brightest flavor, spoon extra chimichurri over the sliced pinwheels right before serving.

Nutrition

Calories: 774kcalCarbohydrates: 9gProtein: 62gFat: 54gSaturated Fat: 17gPolyunsaturated Fat: 6gMonounsaturated Fat: 28gTrans Fat: 0.1gCholesterol: 195mgSodium: 1358mgPotassium: 1139mgFiber: 2gSugar: 1gVitamin A: 1202IUVitamin C: 11mgCalcium: 413mgIron: 6mg

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