Looking for a grilling recipe that’s more exciting than the usual burgers and hot dogs? Stuffing a pork loin with your favorite ingredients may seem challenging, but don’t click away just yet. This recipe is simple and a great way to impress your friends and family at your next cookout.
It may sound redundant to put bacon inside a pork loin, but as the pork loin slowly cooks, the bacon gets super crispy and adds tremendous flavor to the meat. Adding greens like spinach will make the loin pop with color as you cut into it, surprising your guests who may not realize what lies beneath the outer layer of pork.
Here I use a rich blend of cream cheese, blue cheese and minced garlic. It may be messy when you tie the loin back together, but it seeps into the meat, keeping it tender and moist.
Grilled & Stuffed Pork Loin
- 1 pork loin
- 8 oz cream cheese at room temperature
- 1/2 cup blue cheese crumbles
- 3 cloves garlic, minced
- 10 spinach leaves
- 4 pieces of bacon
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/2 tsp black pepper
Prepare your grill about 25 minutes before you begin making the pork loin.
Remove the pork loin from its packaging and place on a cutting board. Slice the pork loin as if you’re going to cut it in half but stop about 1/2 inch before you cut all the way through. Pull the pork loin open so that it lays flat.
Mix the blue cheese, cream cheese and minced garlic in a small bowl with a fork. Spread a few spoonfuls of the cream cheese on one side of the pork loin. Place the spinach leaves on top, then add the bacon.
Begin to put the pork loin back together by bringing both sides together. Using kitchen twine, start to tie a slip knot around one end of the pork loin working your way all the way up the pork loin.
There should be about 2 inches in between each slip knot. Cut off any excess kitchen twine at the end.
Sprinkle both sides of the stuffed pork loin with the garlic powder, cayenne powder, salt and black pepper.
Place the pork loin on your grill at about 2-3 minutes for each side until you’ve created grill marks on the meat.
Place the pork loin on the cooler side of the grill, cover and let sit for 25-30 minutes or until the pork reaches 150 degrees with a meat thermometer, turning it on its side occasionally.
Let it sit for 5 minutes and then re-test the temperature of the meat. The temperature should rise to 160 degrees. If not, place the pork loin back on the grill for a few minutes. Let the meat sit for 5 minutes before slicing and serving.
Sara Croft is a food adventurer with a passion for creating and a hunger for culinary inspiration. Her recipes have been featured on The Huffington Post’s Taste section and Tastespotting.com. You can find out more on Sara, her recipes and her food adventures on her site, SolidGoldEats.com.