Pork Stuffed Pork Loin
- 1 lb zucchini (sliced, about 3)
- 1 tbs Cottonmouth
- 1 tbs olive oil
Pork Loin Build
- Start yer ovens to 350!
- In a large bowl mix with hands (gloves if ya got’em) breakfast sausage, cream cheese, monterey jack, green onions, Dawgs Bark, and cilantro.
- When mixing you don’t have to completely blend. I left it splotchy to have spots of different flavors at each bite. Like cream cheese in one bite but not the next.
- Fillette the pork loin. It’s a b***h but not too bad.
- Cut a ½ inch deep slit long ways down loin. See pic?
- Kinda hard to explain and if you do it differently go for it.
- In image, at bottom of slit slice towards the right all the way down the loin about ½ inch deep.
- Attempting to not cut through the loin and making about ½” slices each time. Kinda roll with the loin to get an even as possible sheet of loin. See next pic
- Pound the sheet of loin but you don’t have to. I have a home built pounder that will pound the crap out of meat in about two pounds. If you’re using a regular pounder place plastic wrap over meat and try to pound out the high spots to get a little more even.
- Hard part is over now let's roll it up. You can spread the sausage mixture across the whole sheet of loin to make a pinwheel type finished loin. OR like me and roll it like wakie tabackie. Just put the mixture in a line across the loin so the you are going to be rolling with the grain.
- Either way you choose to roll, roll with the grain to where you start at the rough side and finish on the side that’s got the straight edge.
- I used long skewers to pin the end to the roll. Toothpicks would probably work and butchers string even better. Either way the seam on bottom.
- Sprinkle Sowflakes around the outside of of what is now a log. Note I didn’t add Sowflakes to inside because the filling would take care of that.
- Get ya an aluminum foil covered cookie sheet and set your grate on top of it.
- Place in oven and bake for 45 minutes.
- The USDA has lowered the cooking temperature from like 165 to 145. No matter what they say, cook this sucker to 165 internal temp.
- After the 45 minutes reduce temperature to 250 and it took me an additional 5 hours on the smoker.
- The reason I reduced and went so long is because the whole low-n-slow thing. You can keep temp at 350 and see what you get but the main thing is that internal temperature pegs 165 degrees.
- Pull and let rest, it will also cook a little more.
Check it over here zucchini pop!
- Brush olive oil on grill sides of your slices.
- Sprinkle some Cottonmouth the same
- Grill em or pan fry em. Medium low heat.
- When I see moisture appearing on top I know it’s time to turn the slices.
- That’s bout it! Hope you dig it!
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