Stuffed Pork Loin
Making a stuffed pork loin is a simple process that produces mouth-watering results, as long as you follow the directions. There is a little bit of prep work involved hours before you cook, so plan accordingly.
Servings 6
Calories 320kcal
Ingredients
- 2 tbsp butter
- ½ pound mushrooms sliced
- 8 ounces spinach
- ½ pound bacon
- 1 tbsp salt
- 1 tsp pepper
- 6 ounces goat cheese crumbled
- 3-4 pieces butchers twine
- ½ cup apple juice
- 1 tbsp honey
Instructions
- In a cast iron skillet add 2 tablespoons of butter and half a pound of sliced mushrooms. You'll want to cook the mushrooms over medium heat for ten to fifteen minutes. The mushrooms should turn from a bright white to light brown color. Once the mushrooms have cooked, add 8 ounces of spinach to the cast iron skillet. After another five minutes or so the spinach should be cooked down, and it's time to remove the cast iron skillet from heat. Put the spinach and mushroom mixture into an airtight container in the refrigerator until it's time to stuff the pork loin.
- Once the mushrooms have cooked, add 8 ounces of spinach to the cast iron skillet. After another five minutes or so the spinach should be cooked down, and it's time to remove the cast iron skillet from heat. Put the spinach and mushroom mixture into an airtight container in the refrigerator until it's time to stuff the pork loin.
- Cook a half pound of bacon at 225 degrees for about 90 minutes on your Traeger. After 90 minutes, remove the bacon from the smoker, let it cool, and then dice it up and add the bacon to your spinach and mushrooms.
- Remove the silverskin and then butterfly the pork loin
- You're going to flatten out the pork loin using a meat tenderizer. Pound out the meat on wax paper until it's an even thickness throughout.
- Parallel to one long edge of the pork loin, add all of your ingredients in a line. Sprinkle the salt and pepper over all of the filling and meat.
- Using the wax paper that's below the pork loin as an assist, slowly roll the pork loin on top of itself, starting with the edge that has all of the fillings. Make the roll as tight as possible. Use 3 or 4 pieces of butchers twine to tie the roll tight.
- Get your smoker setup to smoke at around 150 degrees, and place your stuffed pork loin in the smoker for one hour.
- After an hour remove the pork loin from the smoker, and turn the heat up to 350. Spray the pork loin with a mixture of one half cup apple juice, and a tablespoon of honey, and then put the pork loin back in the smoker for another 45 minutes or so. The Stuffed pork loin is ready when the internal temperature is 155 degrees.
- Pull the stuffed pork loin from the smoker and tent it with foil for about 15 minutes to allow the meat to rest. Slice thin and serve.
Notes
Guesstimating whether or not your meats have been cooked to the right internal temp is not safe, especially when you are working with pork. I use a Thermapen to check internal temps, and I love it! Click here to get one for your home.
Nutrition
Calories: 320kcal