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Things you will need: About a 10" section of pork loin or a tenderloin 1 package of cream cheese some dried spinach cotton twine black pepper salt Ranch dressing dry mix your favorite dry rub (you can find my dry rub recipe in the rubs thread) 1. Get the cream cheese and pork to room temp. 2. Using a fork blend 2 tsp of the ranch dry mix in to the cream cheese. 3. "Flatten" your pork loin. Starting at the top cut it long wise to create a 3/4 flap and continue cutting the 3/4 flap until you have spiral cut that allows you to roll out the loin in to a flat sheet. 4. Using a spatula spread the cream cheese mix over the entire surface of the flattened loin 5. Sprinkle a few tbs (to taste) of the dried spinach over the entire surface. 6. Add fresh ground black pepper. 7. Dust with salt. 8. Roll the loin up in a spiral like you might do with a pin wheel and tie it. I start by putting a tight loop on one end, then on the other end, finally one in the middle. Then I take a very long piece and tie a loop on one end and then roll the loin and wrap it with the string abut every 1/2 inch from one side all the way to the other. Keep it taunt. Tie it off using one of the extra bits of string from the first loop you tied on the end. 9. Dust it with dry rub. 10. Cook it at about 300 using an indirect method until you reach an internal temp of 140. When you pull it, wrap it in foil, then in a towel and put it in your oven or in a cooler and let it rest for an hour. Once the rest is done, use a sharp knife and cut it in to thin pieces and serve. Yellow rice and steamed broccoli might go well along with some grilled mushrooms. Enjoy!