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?

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!

The Pork Loin, pre slice.

Everything ready to go!

Ready to Roll! (literally)

Ready for the smoker

Oh boy….

Enjoy!!!  MD

If you like what you see please hit the follow button to receive notifications when new content is available!

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.

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.

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.

Mix this all up and set aside.

Peel an onion, cut in half from top to core and separate into shells.

Create a ball of sausage meat and jam a chunk of cheese in the middle, then finish the ball to seal the cheese in.

Put the meat and cheese ball inside of two halves of onion.

Wrap in heavy duty foil. I actually triple wrapped them.

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.

Pull them out and let sit for 5 minutes.
Open the foil and eat!

Enjoy!

MD