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.
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
- 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
- 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!
The Pork Loin, pre slice.
Everything ready to go!
Ready to Roll! (literally)
Ready for the smoker
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