Argentine Pork Pamplona with Quince, Provolone and Parsley Chimichurri

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Pat the butterflied pork loin dry, place it on a board, and season the inside with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried oregano, the sweet paprika, and 1 tablespoon olive oil.

2. 2

   2. Finely chop 2 garlic cloves and mix them with the fresh spinach. Spread the garlic spinach over the pork, leaving a 2 cm / 1 inch border all around. Arrange the provolone cheese and quince paste sticks evenly on top.

3. 3

   3. Roll the loin tightly from the long side to enclose the filling. Tie it with kitchen twine every 3 to 4 cm / 1.5 inches to hold its shape. Brush the outside with mustard, then rub with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.

4. 4

   4. Place the roll in a baking dish. Pour the white wine into the bottom of the dish. Roast at 200 °C / 400 °F for 20 minutes.

5. 5

   5. Lower the temperature to 180 °C / 350 °F, carefully turn the pamplona, and continue cooking for 25 to 30 more minutes, until the pork is fully cooked and golden. If using a thermometer, the center should reach 63 °C / 145 °F and then rest.

6. 6

   6. While it cooks, make the chimichurri: finely chop the parsley, scallion, and 1 garlic clove. Mix them with the red wine vinegar, 3 tablespoons olive oil, 1 teaspoon dried oregano, the crushed chili flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let it sit for 10 minutes.

7. 7

   7. Remove the pamplona from the oven and let it rest for 10 minutes, loosely covered with aluminum foil so the juices settle. Carefully remove the kitchen twine.

8. 8

   8. Slice thickly and serve hot with the reduced pan juices spooned over the top and the parsley chimichurri on the side.