Grilled pork tenderloin roll with chimichurri sauce

Ingredients:

Pork roll

• 1 pork tenderloin, approximately 700 g, trim off excess fat
• 2 tsp extra-virgin olive oil
• 2 tbsp shallots, chopped
• 1 clove garlic, minced
• 280 g small spinach, rinsed but not dried
• 1 small roasted bell pepper, seeded and diced (3/4 cup)
• 1/4 tbsp. grated parmesan
• 3 tbsp. Italian breadcrumbs
• 0.5 tsp salt
• 1/4 tsp black pepper

Chimichurri

• 1 cup tightly packed chopped fresh parsley
• 1/4 cup water
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 2 tbsp onion, finely chopped
• 1 teaspoon dried oregano
• 1 clove garlic, finely chopped
• 1/4 teaspoon salt
• 1/4 tsp black pepper
• 1/4 tsp hot pepper flakes

Preparation:

1. Chimichurri:
   
   Combine all ingredients in a blender and blend, stopping occasionally to scrape down the sides of the bowl, until smooth. Transfer the chimichurri to a serving bowl and set aside (yields about 0.5 cups of sauce).
2. Filling:
   
   Slice the tenderloin lengthwise, about 0.5 cm from the bottom edge. Open it like a book, make a slit lengthwise on each fleshy side, and open it again so that the tenderloin is about 12 cm wide. In a medium nonstick skillet over medium heat, heat 1 teaspoon olive oil. Add the shallot and garlic and cook until the shallots are soft, about 1 minute. Add the spinach a handful at a time, waiting until each portion has wilted. Cook, stirring occasionally, until the spinach is softened, about 3 minutes. Drain in a colander and let cool until handled. Press the spinach firmly with a spoon to remove excess liquid.
3. Transfer the spinach to a bowl and add the roasted peppers, cheese, breadcrumbs, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spoon the filling over the pork and spread it evenly. Roll it up lengthwise and tie it crosswise with kitchen twine (or regular, unwaxed dental floss) in three or four places. Brush with the remaining olive oil and sprinkle with the remaining salt and black pepper.
4. Preheat an outdoor grill, preparing both indirect and direct heat zones. Grill the tenderloin over direct heat with the lid closed, turning occasionally, until browned, 5-7 minutes.
5. Transfer the roulade to indirect heat and continue cooking, covered, until the internal temperature of the meat reaches 145°F (63°C) to 165°F (71°C) for medium, another 17-22 minutes. Remove from heat and let rest for 3 minutes. Trim the twine.
6. Slice the roll into 1 cm thick slices. Serve with chimichurri sauce. Leftover chimichurri can be covered and refrigerated for up to 2 days.