Stuffed Pork Loin Texas Butter Recipe

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
Cuisine American
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 4
Calories 1142kcal
Author Shawn


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


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!


Serving: 355g | Calories: 1142kcal | Carbohydrates: 16g | Protein: 87g | Fat: 79g | Saturated Fat: 35g | Cholesterol: 337mg | Sodium: 2485mg | Potassium: 1782mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2830IU | Vitamin C: 27.6mg | Calcium: 578mg | Iron: 5.2mg