Spiral Stuffed Pork Loin Recipes

PORK LOIN STUFFED WITH SPINACH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Saute spinach, butter, onions and garlic over medium heat until soft. Add bread crumbs. Cut tenderloin in half lengthwise. Stuff with spinach mixture and secure with kitchen twine.
• In a bowl, mix ketchup, orange juice and teriyaki sauce. Baste tenderloin with 1/2 of the mixture. Sprinkle pork with cumin. Place in shallow roaster and bake at 350 degrees uncovered for one hour. Baste with reserved marinade and cook one more hour covered. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

SPIRAL STUFFED PORK TENDERLOIN

Steps:

• Preparation Directions.
• Spiral cut the tenderloin and spread flat.
• Coat both sides lightly with olive oil.
• Lay spinach leaves (or asparagus, or both), chopped garlic cloves, Garlic Pepper Seasoning (to taste) and whole green onions toward one end.
• Roll up and tie with cooking twine.
• Rub the outside with Bad Byron's Butt Rub.
• The Big Green Egg temperature should be stabilized at 450.
• Place Loin directly on the grill and seal all around (with lid open).
• Remove from heat for 5 minutes (let the meat relax).
• Close lid and reduce stabilize heat at 250-260 degrees.
• The loin will need to cook for 60 to 90 minutes (and remember if you are looking you are not cooking!).
• You should use a meat thermometer to track the temperature until it reaches 155-160 degrees
• Remove from heat, slice and serve hot.

SPIRAL-STUFFED PORK LOIN

Steps:

• Preheat over to 400 degrees. Drizzle bread crumbs with olive oil, season lightly, and toast until light golden brown. Combine all ingredients (but not eggs) in large bowl. Pour lightly beaten egg over and toss. Set aside. Reduce oven to 350 degrees. Combine yogurt, rosemary, lemon zest, and pepper. Set aside. Carefully butterfly roast completely to a thickness of 1/2 inch: you will end up with a flat sheet of meat. Spread stuffing evenly over meat. Carefully roll the roast and secure with several pieces of string. Place in a large roasting pan. Generously slather with the yogurt mixture. Bake at 350 degrees until an inserted thermometer reads 150 degrees. Let stand, loosely covered, for 15 minutes. Brace yourself for the accolades, slice, and serve.

STUFFED PORK LOIN

Steps:

• For the Stuffing:.
• In a medium sized bowl take the cream cheese, the shrimp, the jalapeno peppers, the green onions, and approximately ¼ cup of BBQ Rub and mix together. Set aside.
• Take a sharp knife and hollow out a hole thru the center of the pork loin approx 1-½ inches to 2 inches in diameter. Save the portion of the loin that you cut out. Take the stuffing mix and fill the hollow hole you created in the pork loin. Take a part of the loin (approximately 1 inches thick) that you cut out of the center of the loin and replace it on the two ends of the stuffed loin. Use tooth pics to hold the pieces of loin in place. Now simply use the Simple 1-2-3 method of applying Worcestershire sauce and then the remaining ½ cup of a BBQ Rub over the entire pork loin and place on your smoker or oven. Cook at approximately 200 to 225 degrees for 2 ½ to 3 hours till you get an internal temperature of 160 degrees. After about an hour on the smoker I usually form a boat with some aluminum foil and place the loin inside the boat. You can use an aluminum pan if you wish. The reason for the foil or the aluminum pan is as the center of the loin heats up the stuffing will begin to ooze out of the ends of the loin and this makes clean up a lot easier.
• Let the loin rest for about ½ hour then slice. It is a bit gooey but it is sooooo good.
• By the way you can make just the stuffing mix and use it as a dip. It is great by itself.