Creamy Stuffed Pork Loin was stuffed with some of our favorite things: bacon and cheese. Our friend Kevin sent us his recipe and Patti loved the fact that you could vary the ingredients. Instead of onion-chive cream cheese you could use a fruit cream cheese like peach or honey. Instead of pepper bacon use maple. Because, as you know, we love to play with our food and imagination is our first ingredient.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Creamy Stuffed Pork Loin
A Wood Pellet Grill Recipe 

Prep Time: 15 minutes
Cook Time: 90 minutes at 250*(120c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Apple Gourmet Pellets

Ingredients: Creamy Stuffed Pork Loin 

• 1 4 ½ lb. boneless pork loin
• 4 ozs. onion-chive cream cheese, at room temperature
• 6 slices pepper bacon, cooked & chopped
• 6 ozs. shredded sharp cheddar cheese
• 6 ozs. frozen chopped spinach, thawed
• ¾ cup shallots or green onions, sliced
• Butcher BBQ Hickory seasoning, to taste
• Butcher BBQ Grilling Oil
• Butcher’s Cord

 

Creamy Stuffed Pork Loin
A Wood Pellet Grill Recipe

Cooking Directions: Creamy Stuffed Pork Loin

Pre-heat your Grill Grates to 250*(120c) and light your Wedgie for that “Kiss of Smoke”.

Butterfly pork loin and flatten.

Season both sides with Butcher BBQ Hickory Seasoning.

In a medium bowl blend remaining ingredients.

Evenly spoon mixture over meat.

Roll up “jelly roll” style.

Secure with butcher’s string.

Brush generously on all sides with Butcher BBQ Grilling Oil.

Do a nice coat of seasoning and your ready for the grill.

Place pork on pre-heated Grill Grates for 90 minutes or you reach an internal temperature around 140* (60c).

NOTE: Your cooking times will vary by the size of your pork loin.

When the meat reaches internal temperature around 140* (60c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 145* (63c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250* (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

Creamy Stuffed Pork Loin
A Wood Pellet Grill Recipe

 

 

Creamy Stuffed Pork Loin
A Wood Pellet Grill Recipe 

 

 

Creamy Stuffed Pork Loin
A Wood Pellet Grill Recipe 

 

 

Creamy Stuffed Pork Loin
A Wood Pellet Grill Recipe

 

 

Creamy Stuffed Pork Loin
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

Check Out All of Our Cookbooks
They are “How To” BBQ Picture Books

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