Parmesan Crusted Pork Loin and Kabobs


 2 lbs Windy N Ranch pork loin or pork kabob cubes

Juice of 1 lime (about 2 Tbsp.)

½ cup chimichurri marinade

1 tsp. salt

2/3 cup grated parmesan cheese




Combine lime juice, chimichurri marinade, salt and pork in a large Ziplock bag, seal and massage meat to coat completely. Marinate in the fridge for at least 4 hours or overnight.


For a whole pork loin, grill on high, turning every few minutes until evenly browned on all sides, then reduce heat to medium and continue cooking until internal temperature reaches 145°F. Remove loin from heat, roll in parmesan cheese until evenly coated. Return to grill and cook for another 1-2 minutes until cheese is golden brown.


For kabob cubes, arrange on skewers and cook over medium heat until internal temp is 145°F. Remove from heat, coat evenly in parmesan cheese, and return to grill for another 1-2 minutes, turning once, until the cheese is golden brown.


Chimichurri Marinade


Prepared chimichurri marinade can be found in some grocery stores, but if you’re having trouble finding it, or just want to make your own, try this recipe from