Stuffed PORK LOIN
- 30m Prep Time
- 30m Cook Time
- 1h 10mReady In
A stuffed pork loin with a savory filling of bacon, mushrooms, spinach, and Parmesan, grilled to perfection. Serve with roasted vegetables and potatoes for a hearty Sunday meal.
Ingredients
- 1 1/2 tbsp extra-virgin olive oil divided
- 3 bacon diced
- 1/2 lbs cremini mushrooms diced
- 3/4 cup red onions diced
- 2 cup fresh spinach tightly packed
- 2 clove garlic minced
- 1/4 cup Parmesan cheese freshly grated
- 1 tsp fresh thyme chopped
- 1/2 tsp kosher salt
- 1/4 tsp coarse ground black pepper
- 1 pork loin
- 1 tbsp Poultry Rub
Nutrition (per serving, estimated)
Estimated based off 9 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 138 mg
- Iron: 1.51 mg
- Magnesium: 29.1 mg
- Phosphorus: 184 mg
- Potassium: 464 mg
- Zinc: 1.39 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/2 tsp kosher salt
- 1/4 tsp coarse ground black pepper
- 1 pork loin
- 1 tbsp Poultry Rub
Prepare
- 1 1/2 tbsp extra-virgin olive oil, divided
- Dice 3 bacon
- Dice 1/2 lbs cremini mushrooms
- Dice 3/4 cup red onions
- 2 cup fresh spinach, tightly packed
- Mince 2 clove garlic
- 1/4 cup Parmesan cheese, freshly grated
- Chop 1 tsp fresh thyme
Let's Cook
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Step 1.
Prepare the grill for direct/indirect cooking, aiming for a temperature between 375 and 400 degrees F. Adjust the dampeners as needed to maintain this range.
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Step 2.
To make the stuffing, heat 1½ teaspoons of the extra-virgin olive oil in a large skillet over medium heat. Add the diced bacon and cook for 5 minutes, until crispy. Remove the bacon with a slotted spoon and set aside. Discard all but 1 tablespoon of the bacon grease from the skillet.
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Step 3.
To the same skillet with the reserved bacon grease, add the diced cremini mushrooms and diced red onions. Cook over medium heat, stirring occasionally, until soft, 6 to 8 minutes.
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Step 4.
Add the tightly packed fresh spinach and minced garlic to the skillet. Cook for 3 minutes, stirring, until the spinach wilts. Remove from the heat and stir in the grated Parmesan cheese, chopped fresh thyme, kosher salt, and coarse ground black pepper. Mix in the cooked bacon and set aside.
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Step 5.
Butterfly the pork loin: Using a sharp knife, make a small cut at the base of the loin. Cut horizontally one-third of the way from the bottom, stopping after 4 to 5 inches. Then make another horizontal cut in the thicker part of the loin and continue slicing until you have a flat piece of meat. Cover with plastic wrap and use a meat mallet to flatten the loin evenly to about ½ inch thick.
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Step 6.
Spread the stuffing evenly over the cut side of the butterflied loin, leaving a ¼-inch border around the edges. Starting from one side, tightly roll the loin into a pinwheel. Tie the rolled loin with kitchen string in at least three places: the center and both outer edges.
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Step 7.
Coat the tied pork loin with the remaining 1 tablespoon extra-virgin olive oil, then season all over with the Poultry Rub.
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Step 8.
Place the seasoned pork loin on the indirect side of the preheated grill. Cover and cook for 30 minutes, or until the internal temperature reaches 140 degrees F. Remove from the grill and let rest for 10 minutes.
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Step 9.
Remove the kitchen string, slice the pork loin into medallions, and serve.