Tag Archives: jalapeño

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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Jalapeno Popper Dip

Who doesn’t love real Jalapeno Poppers?  A fiery pepper, hollowed out then stuffed with a cream cheese and spice mix that gets wrapped in bacon and cooked?!  In my experience, a lot of people are afraid of them at first because they think the jalapeno is going to blow their head off with heat.  And yes, I will admit that occasionally you will get one that maybe wasn’t cleaned out properly or is just naturally hotter than others but for the most part they are fairly mild. Once people try them they love them.

This dip came to life due to one simple reason.  I was feeling lazy.  It is a good amount of work to cut, clean, mix, fill, wrap a ton of these things.  So, I had a thought….why not just cut it all up, toss it in a dish and bake it or throw it on the smoker as a dip?!

And voila.  I have been making it lots ever since.

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This dip is pretty easy to make.

Here is what you are going to need:

  • 14 Jalapeno Peppers
  • 8 Strips of Bacon
  • 1 and a half bricks of room temperature cream cheese
  • 2 tablespoons of BBQ Rub
  • Cheddar Cheese
  • 10 inch baking dish
  • Preheated 350 degree oven, BBQ or smoker

I start by cutting up the bacon into strips to basically make home made bacon bits, but a little bigger.

 

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Cook the bacon until nice and crispy.

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Once the bacon is done, put it on a piece of paper towel to get rid of the excess grease. Get rid of the bacon grease out of the frying pan but leave about 2 tablespoons in the pan. Set a
bacon aside.

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Next is the peppers.

We want to core them to get rid of the pith (white stuff) and seeds.  This is where all the heat is. So, if you like them hotter leave some in. If you want them mild, get rid of it all.

I use a jalapeno corer I got as a gift in a kit designed for making jalapeno poppers.  I just did a quick google search for “jalapeno corer” and lots came up if you are looking for one.  If you don’t want to go to the hassle of finding one, a spoon or knife would work as well.

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Once they are all cleaned out, cut them into quarters and then again into small strips.

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Put them into the frying pan that has the bacon grease and cook until they are slightly browned and softened.

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Meanwhile, In our baking dish, combine the cream cheese and BBQ Rub.  Use a fork and incorporate the rub into the cheese and spread evenly along the bottom of the dish.

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Put the cooked peppers on top of the cream cheese mix.

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Next, grate as much or as little Cheddar Cheese as you like over the peppers.  I always put a nice amount on.

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Top with the bacon.  **Optional** I usually save about 2 tablespoons of really finely diced raw jalapeno to sprinkle on top as well.  Looks nice!

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Put into your preheated smoker, oven, BBQ.

Cook until the cheese is melted and bubbly.

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Serve with tortilla chips and enjoy!

MD