Stuffed Pork Tenderloin with Chimichurri Recipe | Blue Rhino

Ingredients

• 1 (1-1/2 lb) Pork Tenderloin (trimmed)
• 2 tsp Extra-virgin Olive Oil (divided)
• 2 tbsp Shallot (minced)
• 1 clove Garlic (minced)
• 10 oz Baby Spinach (rinsed but not dried)
• 1 Red Bell Pepper (small, roasted, seeded and diced, 3/4 cup)
• 1/4 cup Parmesan Cheese (grated)
• 3 tbsp Seasoned Bread Crumbs (Italian)
• 1/2 tsp Salt (divided)
• 1/4 tsp Pepper (divided)
• 1 cup Flat Leaf Parsley (packed and coarsely chopped)
• 1/4 cup Water
• 2 tbsp Extra-virgin Olive Oil
• 2 tbsp Red Wine Vinegar
• 2 tbsp Onion (finely chopped)
• 1 tsp Dried Oregano
• 1 clove Garlic (finely chopped)
• 1/4 tsp Salt
• 1/4 tsp Pepper
• 1/4 tsp Red Pepper Flakes
• Additional Items:
• Blender
• Medium Nonstick Skillet
• Medium Bowl
• Kitchen Twine
• Instant-read Thermometer