Grilled Stuffed Pork Loin
"While this would work fine in an oven, I prefer grilled or smoked pork loin. It's a relatively fast cook and flavorful meal especially stuffed with Swiss cheese and fresh spinach."
photo by Rita1652
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 907.18 g boneless center cut pork loin roast
- 113.39 g swiss cheese, sliced
- 56.69 g fresh spinach leaves
-
Rub
- 2.46 ml coriander seed
- 2.46 ml fresh ground pepper
- 1.23 ml oregano (Mexican if possible)
- 1.23 ml garlic powder
- 4.92 ml celery salt
- 9.85 ml salt
- 14.78 ml brown sugar
- 4.92 ml ground cumin
- 9.85 ml paprika
directions
- make the rub by roasting the corriander in a hot skillet for about 3 minutes or until you can smell the corriander. Grind this and the oregano with a mortar and pestle or spice grinder. Add all other rub ingredients and mix well.
- Rinse and dry the pork loin.
- Using a sharp, long knife cut 1/2 inch above the cutting surface as you roll the loin out. You should have a continuous slab of meat once complete.
- Apply a little rub to the surface.
- layer the spinach over the surface.
- add the cheese.
- roll the pork loin and tie with butcher twine.
- Sprinkle the rub over the outside surface and rub it inches.
- Place it on a grill so that it cooks indirectly and is not directly over the coals. If using propane, cook over the burners not lighted.
- If desired, add smoke wood, chips or a foil packet with wood chips.
- Cook until internal temperature of the meat is 160°F.
- Let the roast rest 15 minutes or so before slicing.
Questions & Replies
-
What degrees would you put it on for this recipe for a pit boss smoker
Reviews
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I made a few tweaks & think this recipe is top notch! Xox I adore the rub.
-
Great pork recipe. I made in the oven as it was 5 deg. and too cold for the KJ. We loved it and look forward to doing it on the grill. I had to use Monterery Jack cheese but made as written. Served with Crispy Parmesan Potato Puffs. Lovely meal. -
This was really a success! My hubby often complains that pork loin roasts are too dry. This was nice and moist. My swiss was moldy, so subbed havarti. And I used already ground coriander. Other than that, followed the recipe exactly. Yum! -
This recipe was okay, I don't believe it was anything special. It was easy to do and something different for me. I think if I do this again I will make a cream sauce with some of the swiss cheese to give it a boost. Thanks for posting! -
WOW! This was great and will make again and again. It's a keeper. I did not have coriander seed so I used ground, that and cooked it in oven was the only variation made. My daughter didn't think she'd like it but ended up loving the taste and the presentation of it!
see 4 more reviews
Tweaks
-
I used a slice of pork tenderloin about an inch thick, filleted it, pounded it, layered stuffing on it, then rolled it, & secured it with toothpicks. I rubbed on the dry rub. I placed it in a cast iron frying pan in a 375°F oven on air fryer setting for 20 minutes, then flipped and air fried for another 15 minutes, and then flipped once more and air fried for five last minutes. I think next time I’ll reduce the entire cooking time from 40 minutes to approximately 25 minutes. But with the air fryer, the pork was still moist inside with a nice crust on the outside. And I then removed the cast-iron grill pan from the oven and let the pork loin rest for 10 minutes before slicing into rounds. I served it with a garden, fresh salad and my own version of a green goddess dressing. Definitely a fantastic dinner!
RECIPE SUBMITTED BY
Red_Apple_Guy
Newnan, Georgia
My wife and I live just outside of Atlanta, GA. Two daughters live in town, one with my two grandsons. My son is living in California. I'm a retired environmental manager at a manufacturing facility.
My Mom and Dad would have loved this site. Dad was a huge collector of recipes and was in the food industry. Mom was a terrific cook as well. Another influence was a roommate at the Universtiy of Arkansas that was an excellent cook.
Today I enjoy barbecuing and grilling year round and cooking in general. My latest adventure is in bread baking. I'm loving it and going to school on it right here on the bread forum. I'm active in a terrific church and also love fly fishing and fly tying.
