Stuffed with cream cheese and green chilies, then wrapped in bacon and smoked, this pork loin is incredibly flavorful! Thanks Matt Jadin for sharing this great recipe!
| Servings |
Ingredients
Cream Cheese Stuffing
Meat
- 2.5-3.5 pound pork loin roast
- 1 pound sliced bacon
- Jack Daniels Pork Rub
Ingredients
Cream Cheese Stuffing
Meat
| |
Instructions
Brine
- Mix Brine Ingredients. Fully submerge pork loin in brine and place in refrigerator.
- Brine for 8 hours.
- Remove from brine and rinse well.
- Filet almost in half, be careful not to cut all the way through
Stuffing
- Mix together cream cheese, chiles, cheddar cheese, garlic, salt and pepper.
- Spread evenly on the filleted pork loin.
- Roll up pork roast and secure with butcher twine.
Prepare for Grill
- Generously season outside of rolled pork loin with Jack Daniels Pork Rub.
- Wrap pork loin in bacon. Try a basket weave pattern for full bacon coverage!
Pellet Grilling
- Heat Pellet Grill to 225 degrees using Cookinpellets Perfect Mix.
- Place bacon wrapped pork loin on pellet grill with digital meat thermometer inserted into center of pork.
- Grill until internal temperature reaches 165 degrees then remove from grill.
- Let rest for a few minutes, then slice and serve!
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