Stuffed Pork Loin Texas Butter Recipe
Print Pin
5 from 1 vote

Pork Stuffed Pork Loin

Stuffed a pork loin with a sausage mix I’ve been running around in my head. Made another version of this stuffing last night that I’ll write up pretty soon. This one to me came out better, it’s a little simpler. Smoked the loin one lightly due to smoker issues, but it’s not necessary; I was also seasoning a new smoker that needed some fats on its innards. I’ll attempt to explain the roll below in baking mode.
Course Main Course
Style American
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 4
Calories 1142kcal
Author Shawn

Ingredients

Pork Stuff

  • 2 pound pork loin
  • 16 ounce breakfast sausage (1 lb)
  • 8 ounce cream cheese
  • 2 cups monterey jack cheese (shredded )
  • 1 cup green onions (diced )
  • 1 cup cilantro (rough chopped )
  • 2 tsp Dawgs Bark
  • 2-3 tbs Sowflakes

Zucchini Grilled

  • 1 lb zucchini (sliced, about 3)
  • 1 tbs Cottonmouth
  • 1 tbs olive oil

Instructions

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!

© Texas Butter®

➕ Nutrition
Nutrition Facts
Pork Stuffed Pork Loin
Amount Per Serving (355 g)
Calories 1142 Calories from Fat 711
% Daily Value*
Fat 79g122%
Saturated Fat 35g219%
Cholesterol 337mg112%
Sodium 2485mg108%
Potassium 1782mg51%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 8g9%
Protein 87g174%
Vitamin A 2830IU57%
Vitamin C 27.6mg33%
Calcium 578mg58%
Iron 5.2mg29%
* Percent Daily Values are based on a 2000 calorie diet.
➕ Last 12 Recipes

Electric Smoked Ribs Texas Butter Recipe
First ribs on an incomplete electric smoker but complete enough to test. I am excited because no worries about a
Texas Swedish Meatballs Texas Butter Recipe
Don’t know what’s in a true Swedish meatball but I’m filing them under Swede. The gravy is pretty close to
Taco casseroles are pretty close to my number one for slop food. This is a low hanging branch of King
Chicken Salad Texas Butter Recipe
This isn’t a chicken salad sammie built with losing weight in mind. Actually, none of these recipes are.
Been playing around with smoking pork (mostly ribs) different ways for testing product and to beat on chest, at home,
Made some enchiladas the other night that had great flavor but could use an extra tweak. Sometimes I do get
Another way to make some shrimp and grits different from the other one I did. Don’t remember how I did
Chicken Tetrazzini Texas Butter Recipe
Not going to call the rest of this recipe Chicken Tetrazzini because I already know I’ll be spell check’n tetrazzini
Spaghetti & Meatballs Texas Butter Recipe
Easy to knock out and depending on the head count of your herd, plenty leftover to freeze or make some
Steak Crescents Texas Butter Recipe
Yup, quick anytime homemade stuffed steak crescents. Always pinching the dough ends tightly to make sure nothing got out, but
Shrimp n Scallop Bacon Lasagna Texas Butter Recipe
Wasn’t going to post this one, it was good, just felt like it was a lot of work. It’s been
This is a wetter salad and doesn’t contain mustard. It’s great, easy, and ranks high, may be my new normal.
Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.

If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn

5 1 vote
Article Rating