This one is a blast to make and it’s a cardiologist nightmare! You can stuff them with anything really. Sometimes I’ll use onions and peppers; other times I’ll make an Italian inspired stuffing. This time; however, I used some left over stuffing from when I made meat pies. I wrapped them in some thick cut bacon. After they were stuffed I put them on a 375 degree grill over indirect heat until the bacon cooked through and the internal temperature was 145-155 degrees. For pork you want 145 degree internal temp, at the minimum.
The recipe for the stuffing is:
To make these we’ll need:
Holy trinity:
1 Diced onion
1 Diced celery rib
1 diced bell pepper
3-4 toes of
Minced garlic
1 pound of ground beef
1 pound of ground pork sausage of your choice – I’m using hot Italian since Cajun sausage is unavailable
Parsley
2 green onions diced
2 tablespoons flour
Beef stock
To make the stuffing
Brown the meat the remove from pan.
In the same pan add in the trinity and cook down removing fond from pan. When the vegetables are soft add in the garlic, parsley and green onion. Once they are all cooked and worked in add back the meat and reheat. While stirring the meat drop in the flour and work into a roux, then add in the stock to form a thick gravy and help hold the stuffing together.
For the pork loin:
Butterfly the pork loin and cover in cling wrap, then pound then out even and thin.
Season both sides with SPG, creole seasoning and whatever barbecue rub you enjoy.
Line the inside with cream Cheese and the stuffing.
Roll them back up and either tie them shut with bakers twine or stitch them shut with toothpicks.
Wrap them with bacon strips and set aside.
You can either grill them at 350-375 until done or sear them in a cast iron skillet and then bake them at 400 until they reach 145 degree internal temp.