Cream Cheese Stuffed Pork Loin
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Cream Cheese Stuffed Pork Loin
Learn how to make this Walton's award-winning loin stuffed with Artichoke and Jalapeno Cream Cheese, Bacon, and Garlic Romano Wing Shake! This is the recipe Austin won the Walton's National BBQ Celebration contest with!
Prep Time
30 Minutes
Cook Time
2.5 Hours
Ingredients
12-16 oz. of Pork loin
Artichoke & Jalapeno Cream Cheese
Garlic Romano Wing Shake
Bacon
Butter Flavored Seasoning & Marinade
Sweet & Sassy Garlic SeasoningUtensils Needed
Flexible Cutting Mats
Tenderizing Mallet
Roast Wrap
Thermometer
Instructions
You want to flatten out your pork loin and then let it marinate for 15-20 minutes. Then stuff it with whatever ingredients you choose and wrap it with either butcher's twine or the roast wrap (which we recommend as a big time saver) and then put it on the grill! If you are going to grill or smoke it at low temperatures, you might want to use a smart thermometer that can communicate with your phone so you don't have to spend all your time out by the grill checking the temperature!Process
First, you will want to flatten out your loin by covering it with a thicker plastic wrap (something like Glade press & seal) and hitting it with a tenderizing mallet until it is the desired thickness and shape. A good tip here is to sort of “push” the mallet when it contacts the meat to help it spread out easier. Then marinate the meat in Butter Flavored Garlic Seasoning & Marinade for 15-20 minutes.
Next, you lay the loin out flat and place your Artichoke and Jalapeno Cream Cheese, Bacon, and Garlic Romano Wing Shake towards one end of the loin and roll the loin over until it covers all of the ingredients. Next, you want to season the outside of the stuffed loin with Sweet & Sassy Garlic Seasoning. This is strictly to taste, some want more, and some want less. With as many tastes as we have going on in this recipe, you don’t need to coat it liberally; a light sprinkle is better.
Then to make sure the stuffed loin does not come unrolled, you need to find a way to tie it; you can use butcher’s twine for this, but we found it was much easier to use a Roast Wrap Netting. To use this, you Roll the SnapWrap plastic sheet and the roast toward the starting line, slide the rolled roast into the Roast Wrap Net, completely break the perforation by pressing and twisting on the dotted center line and remove the SnapWrap plastic sheet from both ends of the net and bake. The entire process takes a few minutes at most, and the instructions that come with the wrap have an illustration that will make a lot more sense!
Now your Pork Loin is ready for the grill. We grilled ours slow and low, we never let the temperature of the grill get above 210°, so it took us about 2 to 2.5 hours for it to cook, but you can certainly cook yours up to 275° if you don’t want to wait that long!
Watch WaltonsTV: National BBQ Competition
Shop waltonsinc.com for Meat Thermometers
Shop waltonsinc.com for Tenderizing Mallet
Shop waltonsinc.com for Butter Flavored Seasoning & Marinade
Shop waltonsinc.com for Roast Wrap
