Cheesy Stuffed Pork Loin wrapped in a bacon weave was moist and delicious. Cooked using the rotisserie on our gas grill with a “Kiss of Smoke”. Patti used box rice adding some special extras. We made this the night before and popped it on the grill after Church. Easy cheesy. We used cheddar cheese in the rice, but you can use your favorite cheese and/or add a cup of leftover cooked, chopped veggies.

An added plus: slice the left-over pork loin into ½ inch slices. Then make a sandwich with toasted wheat bread. One of the best sandwiches I’ve ever had!!!

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our gas grill, 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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Cheesy Stuffed Pork Loin
A Gas Grill Recipe

Prep Time: 25 minutes
Cook Time: 1 1/2 hours @ 400* (205c)
Grill: Gas
Pellets: Green Mountain Grills Fruitwood BBQ Pellets

What You Need for Smokin on Your Gasser: 

First, you need a grill that burners go front to back.

You need to be able to control the burners, by shutting off some of the burners while at the same time be able to control the temperature on other burners. I always light the left burner and turn the rest off. But it doesn’t matter if you use the left or right burner. You need at least 3 burners with 4 being even better.

You need an oven thermometer so you can see the temperature of the meat at/on your grill grate. Your hood thermometer won’t help, you don’t care the temp is up there, but you need to know what it is where the meat is.

I use a Maverick XR50 using 2 probes, one for the meat and one for the grill level. I also use the hand held Maverick ProTemp Instant Read Thermometer for checking meat temps.

Then, you need a “Smoke Box” and the “Wedgie” is a great one. The cool thing about using the “Wedgie” is that “BBQ Pellets on Line” sells 1, 3 or 10-pound bags of pellets so you don’t have to buy a big bag that will last a year and makes it easy to mix and match pellets for the smoke flavor you want. They have over 21 different flavors of pellets!

Ingredients: Cheesy Stuffed Pork Loin

• 1 5lb. boneless pork loin, butterflied
• 2 12oz. packages applewood smoked bacon
• Butcher BBQ Longhorn Dust, to taste
• 1 6oz. box of rice, we like Uncle Ben’s or Rice a Roni
• 2 Tablespoons butter
• 2 cups chicken stock
• ¾ cup jar cheese sauce
• 1 cup green onions or scallions, sliced
• 3 small sweet red peppers, chopped
• 1 Tablespoon garlic sauce
• 1 ½ cups sharp cheddar cheese, cut into small logs

Cheesy Stuffed Pork Loin
A Gas Grill Recipe 

Cooking Directions: Cheesy Stuffed Pork Loin 

In a medium size saucepot cook rice substituting stock for water, then add remaining rice ingredients cooking according to package directions.

Using a sharp knife butterfly your pork loin and lay it out flat. Generously season pork loin inside & out. Spoon rice mixture evenly over butterflied pork. Place cheddar cheese on the center of rice.

Carefully roll up jelly roll style and secure with butcher’s twine.

Make a bacon weave on foil or butchers’ paper (Wax paper won’t work) to help with rolling it onto the pork loin.

Cheesy Stuffed Pork Loin
A Gas Grill Recipe

Lay your pork loin on the edge of your bacon weave and using the foil to roll it around the pork.

You can pin the bacon to the pork or tie it with more butcher’s cord. (I used the cord)

Now you are ready to put it onto your rotisserie rod.

Preheat your grill to the lowest heat you can. On mine that’s about 400* (205c). Light your wedgie.

We went about 1 hour at 400* (205c) then ½ hour with low heat under the pork loin to crisp up the bacon. You’re cooking times may vary a bit do to different grills and the size of your pork loin. So, you want to use time as a rule of thumb using your internal temperature.

You are looking for an I.T. around 140* (116c).

When the pork reaches an 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 degrees (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.

Cheesy Stuffed Pork Loin
A Gas Grill Recipe

 

 

Cheesy Stuffed Pork Loin
A Gas Grill Recipe

 

 

Cheesy Stuffed Pork Loin
A Gas Grill Recipe

 

 

Cheesy Stuffed Pork Loin
A Gas Grill Recipe

 

BBQ Season is just around the corner! Looking for a New Grill?
Check out We Love Fire for answers about gas, charcoal or pellet grills and to find a reputable dealer near you.

Cheesy Stuffed Pork Loin
A Gas Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, 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

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