Tag Archives: cheese

Stuffed Pork Loin

Ready for this one?

Pork loin butterflied out, then stuffed with sausage, cream cheese, jalapeño, sautéed mushrooms and onions, then wrapped in bacon and smoked. A final hit of bbq sauce finishes it all off.
Who’s in?

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This was one of my more recent bbq test drives, and man was it successful.  Now, I am of course, NOT the first person to ever stuff a pork loin, quite obviously, BUT I happened to have a few of these ingredients lying around and an idea in my head.  So I took a shot and am glad I did.  I have already made this for a second time since the first run.

Here’s the recipe….

Bacon Wrapped Pork Loin With Sausage Jalapeno Stuffing

  • Time: 4 hours
  • Difficulty: Medium
  • Print

Ingredients 

  • 3-4 lb. pork loin
  • 2 packages of bacon
  • 1 package cream cheese
  • 14 jalapenos
  • 1 small sweet onion diced
  • 1 lb mushrooms sliced
  • 6 medium italian sausages
  • BBQ sauce
  • BBQ spice

Directions

  • Place knife at the side of the pork loin about 1 inch up on the side and cut into the meat as you roll the pork.  This should result in a long slab of pork that is 1 inches thick
  • Lay out and overlap bacon slices so that you have a bed of bacon the same width as the pork loin.
  • Place the pork ontop of the bacon slices
  • Core and large dice the jalapenos, dice the onions and slice the mushrooms
  • Saute in a frying pan with some olive oil and salt and pepper until tender and browned
  • Remove the casings from the sausage and mix in a bowl with the package of cream cheese.
  • Spread the sausage and cheese mixture out on the pork loin in an even layer.
  • Top with the jalapeno, onions and mushroom mixture.
  • Starting at one end of the pork, gently roll the pork loin up being careful not to press too hard or the mixture will be forced out the sides.
  • Once the pork is rolled, use the bacon slices you placed under the pork to wrap the pork and secure with toothpicks
  • Give the bacon wrapped pork loin a dusting with bbq spice
  • Place in a 235 degree smoker and smoke with whatever wood you like until the internal temperature reaches 170 degrees.
  • Brush with BBQ Sauce and let sit in the smoker for another 20 minutes for the sauce to set
  • Let the pork rest for at least 20 minutes and then slice and serve!

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The Pork Loin, pre slice.

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Everything ready to go!

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Ready to Roll! (literally)

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Ready for the smoker

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Oh boy….

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Enjoy!!!  MD

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Onion Bombs

Now I need to be completely honest here. These are not my original idea. If you search online you will see loads of recipes for these things. But when I saw them I knew I had to try them. I did a couple of my own things like the cheese and sauce.
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My plan is to make a sausage mixture with my own flavours, jam a piece of cheese in the middle, stick it in the onion, wrap it in foil, toss in a campfire and see what happens.

How could this suck?!

I start by making my sausage mix.
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For this you are going to need the following:

– 1 lb. Ground Pork
– 1 Tablespoon each of fennel, thyme, rosemary, chili flakes
– 1 Tablespoon Worcestershire Sauce
– 1 Tablespoon Dijon Mustard
– 1 egg
– 1/4 bread crumbs
I also decided at the last minute to add a couple of tablespoons of BBQ sauce.
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Mix this all up and set aside.

Peel an onion, cut in half from top to core and separate into shells.
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Create a ball of sausage meat and jam a chunk of cheese in the middle, then finish the ball to seal the cheese in.
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Put the meat and cheese ball inside of two halves of onion.
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Wrap in heavy duty foil. I actually triple wrapped them.
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Get a campfire going and place in a nice bed of coals. You want to flip them after 10 minutes and cook for another 10 minutes.
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Pull them out and let sit for 5 minutes.
Open the foil and eat!
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Enjoy!

MD