Took a shot at a Stuffed Pork Loin

Parallel

I've been itching to try my hand at a stuffed pork loin on the egg. Since I get off a half day on Fridays, we decided to give it a shot tonight . We made  a batch of the spinach & artichoke dip that my wife makes and stuffed it into a pork loin. We made the dip stiffer by adding twice the amount of mozzarella cheese as the recipe calls for. This worked well (along with the bacon basket weave) to hold the stuffing in. I then cooked it on the Big Green Egg at 250° to 140° internal temp. We were going to do a roulade but decided to try cutting a pocket into the loin... as you can see from the plated picture it didn't plate up very appealing... next time we'll take the time to do the roll.





While the dip was tasty, next time I'm going to sauté some baby spinach with good olive oil, garlic, red pepper flakes and artichoke hearts then spread it out on a unrolled and pounded out pork loin after which I'll cover with a layer of mozzarella cheese. Then I'll tie it up, basket weave it in bacon and grill it at 350° versus the 250° low and slow I tried this time. My thinking on the higher temp is that the filling might not overcook to mush like the dip ended up.

Lit

You don't have to do the bacon weave just tie it up so you get a nice crust. I do 350 raised direct to 140-145 and rotate a couple times.

henapple

Goat cheese,, basil, sun-dried tomatoes...

Bham_egger

henapple said:

Goat cheese,, basil, sun-dried tomatoes...

Yes! 3 of my favorites! Goat cheese is cream cheese on steroids!

Botch

Spinach and artichoke in a pork loin...  dayam that sounds good!   =D>

CeramicChef

Hey, looks mighty dadgummed tasty to me! If it's not to your liking, I bet the neighbors would throw a tooth at it! As for the stuffing, I like goat cheese, sautéed spinach, sun dried tomatoes, and some finely diced apricots or cranberries or whatever dried fruit you can find. Enjoy!