STUFFED PORK LOIN
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Austin if you see this chime in with your favorites!
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Sorry I put this post in the wrong place initially.
I am going to make a couple stuffed pork loins. Reading about these posts has sparked my interest. I will probably Sous Vide them, and then smoke for an hour or so
I am looking for innovative ideas on what to stuff them with. I was thinking perhaps using some of my smoked cheeses in combination with other things.Any ideas? Or perhaps a great recipe that you have tried in the past?
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RON PARRISH I believe that the first and most important thing to include in a stuffed pork loin is some sort of cheese! Bacon is also a great option.
The last time I cooked for a group a couple months ago, I made a pizza stuffed pork loin. Just do cheese, pepperoni, and whatever else are your favorite pizza toppings, and maybe just a touch of marinara sauce or alfredo sauce.When I’m lazy and don’t want to buy ingredients separately, I’ll go to Sam’s and buy a tub of dip. Jalapeno cream cheese and artichoke is great for stuffed pork loin.
Other favorite stuffed pork loin ideas…
Greek/Mediterranean style (feta, basil pesto, artichokes, humus, olives, etc.)
Cheddar Bacon
Pizza
Apple Cinnamon Dessert Style (old video, but still good: https://www.youtube.com/watch?v=m5kraRqnaT4)My opinion basically comes down to… Put cheese in it! Then, whatever flavors and toppings or sides for other foods you enjoy the most, add those in. The cheese helps keep everything moist. It has a lot of moisture and fat in it that helps keep the pork juicy through cooking.
Make sure you let us know what you end up making!
–Austin Walton
VP of Operations at Walton’s & Meatgistics HostShop waltons.com for Everything but the Meat!
Subscribe to WaltonsTV on YouTube (https://wltns.link/waltonstv) -
RON PARRISH I believe that the first and most important thing to include in a stuffed pork loin is some sort of cheese! Bacon is also a great option.
The last time I cooked for a group a couple months ago, I made a pizza stuffed pork loin. Just do cheese, pepperoni, and whatever else are your favorite pizza toppings, and maybe just a touch of marinara sauce or alfredo sauce.When I’m lazy and don’t want to buy ingredients separately, I’ll go to Sam’s and buy a tub of dip. Jalapeno cream cheese and artichoke is great for stuffed pork loin.
Other favorite stuffed pork loin ideas…
Greek/Mediterranean style (feta, basil pesto, artichokes, humus, olives, etc.)
Cheddar Bacon
Pizza
Apple Cinnamon Dessert Style (old video, but still good: https://www.youtube.com/watch?v=m5kraRqnaT4)My opinion basically comes down to… Put cheese in it! Then, whatever flavors and toppings or sides for other foods you enjoy the most, add those in. The cheese helps keep everything moist. It has a lot of moisture and fat in it that helps keep the pork juicy through cooking.
Make sure you let us know what you end up making!
Austin
Here is what I am thinking.
Smoked Mozzarella, spinach and sun dried tomatoes. Maybe some olive oil, parsley and Italian seasoning - Inside.
Some kind of a nice mild pork rub on outside.I have to watch out what I eat, my doctors says so.
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RON PARRISH I believe that the first and most important thing to include in a stuffed pork loin is some sort of cheese! Bacon is also a great option.
The last time I cooked for a group a couple months ago, I made a pizza stuffed pork loin. Just do cheese, pepperoni, and whatever else are your favorite pizza toppings, and maybe just a touch of marinara sauce or alfredo sauce.When I’m lazy and don’t want to buy ingredients separately, I’ll go to Sam’s and buy a tub of dip. Jalapeno cream cheese and artichoke is great for stuffed pork loin.
Other favorite stuffed pork loin ideas…
Greek/Mediterranean style (feta, basil pesto, artichokes, humus, olives, etc.)
Cheddar Bacon
Pizza
Apple Cinnamon Dessert Style (old video, but still good: https://www.youtube.com/watch?v=m5kraRqnaT4)My opinion basically comes down to… Put cheese in it! Then, whatever flavors and toppings or sides for other foods you enjoy the most, add those in. The cheese helps keep everything moist. It has a lot of moisture and fat in it that helps keep the pork juicy through cooking.
Make sure you let us know what you end up making!
Austin Thank you very much!I am gonna get with the better half and see what she would like.I will sure take pics and let you know
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I have never done a stuffed pork loin and after hearing how much Austin raves about them I am going to try one. Any suggestions on what to stuff it with?
RON PARRISH when we stuff them we use 8oz cream cheese softened, 1 cup of shredded cheddar and Mozzarella, chopped up pickled jalapenos and your favorite bbq rub. Usually turns out pretty darn good.
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RON PARRISH when we stuff them we use 8oz cream cheese softened, 1 cup of shredded cheddar and Mozzarella, chopped up pickled jalapenos and your favorite bbq rub. Usually turns out pretty darn good.
erich52 Sounds like a good one to start with.I have a big clash in what I would like to put in it and what my wife and daughters would like.This sounds like something they would like and I could like also! Thanks!
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erich52 I really like your idea. Basically make it a jalapeno popper. Another weird but super good thing to do is wrap the stuffed pork loin in a bit of crescent roll dough sheets like this: https://www.pillsbury.com/products/crescents/recipe-creations
Then, it turns it into a “Papa Pigs in a Pillow” (weird name my sister and I came up with years ago).
You can use that to get the crispy crust outside, with a pork loin jalapeno popper inside!
I will be doing this for sure the next time I do a stuffed pork loin/tenderloin.
Here is one of the first Papa Pigs in a Pillow videos I did… https://www.youtube.com/watch?v=AEqQHDKTWHQ–Austin Walton
VP of Operations at Walton’s & Meatgistics HostShop waltons.com for Everything but the Meat!
Subscribe to WaltonsTV on YouTube (https://wltns.link/waltonstv) -
erich52 I really like your idea. Basically make it a jalapeno popper. Another weird but super good thing to do is wrap the stuffed pork loin in a bit of crescent roll dough sheets like this: https://www.pillsbury.com/products/crescents/recipe-creations
Then, it turns it into a “Papa Pigs in a Pillow” (weird name my sister and I came up with years ago).
You can use that to get the crispy crust outside, with a pork loin jalapeno popper inside!
I will be doing this for sure the next time I do a stuffed pork loin/tenderloin.
Here is one of the first Papa Pigs in a Pillow videos I did… https://www.youtube.com/watch?v=AEqQHDKTWHQAustin I will have to give that a go!
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erich52 I really like your idea. Basically make it a jalapeno popper. Another weird but super good thing to do is wrap the stuffed pork loin in a bit of crescent roll dough sheets like this: https://www.pillsbury.com/products/crescents/recipe-creations
Then, it turns it into a “Papa Pigs in a Pillow” (weird name my sister and I came up with years ago).
You can use that to get the crispy crust outside, with a pork loin jalapeno popper inside!
I will be doing this for sure the next time I do a stuffed pork loin/tenderloin.
Here is one of the first Papa Pigs in a Pillow videos I did… https://www.youtube.com/watch?v=AEqQHDKTWHQ -
Well here is first try! Was a bid hit!stuffed with cream cheese,mozzarella cheese and fresh sausage.Thanks to everyone who helped with their input!!! -
Well here is first try! Was a bid hit!stuffed with cream cheese,mozzarella cheese and fresh sausage.Thanks to everyone who helped with their input!!!
RON PARRISH
Looks awesome -
I have a friend that does something right along the lines of that jalapeño popper pork loin, and it’s terrific.
Personally, I keep it more low key. When I make pork, I like to taste pork, so I don’t go overboard with the stuffing. My favorite is to use a thick garlic-herb/green-cheese paste, sort of a pesto without nuts and with only enough oil (or butter) to hold it together.
The herbs can be just about anything, but use a more tender green (spinach, arugula, think salad greens) if you use any greens. I typically go with a dry aged cheese (Parmigiano Reggiano, pecorino Romano, asiago, aged gouda, etc.) Feta works well, too. I don’t want anything melts out greasy.
The end product looks great and tastes great (and like pork).
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I have a friend that does something right along the lines of that jalapeño popper pork loin, and it’s terrific.
Personally, I keep it more low key. When I make pork, I like to taste pork, so I don’t go overboard with the stuffing. My favorite is to use a thick garlic-herb/green-cheese paste, sort of a pesto without nuts and with only enough oil (or butter) to hold it together.
The herbs can be just about anything, but use a more tender green (spinach, arugula, think salad greens) if you use any greens. I typically go with a dry aged cheese (Parmigiano Reggiano, pecorino Romano, asiago, aged gouda, etc.) Feta works well, too. I don’t want anything melts out greasy.
The end product looks great and tastes great (and like pork).
TexLaw
Thanks for sharing. I will be putting one together very soon.
Ill sous vide it, then smoke it with apple for an hour or so, then sear it off.
I cant wait.Life is a Garden - Dig it.
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TexLaw
Thanks for sharing. I will be putting one together very soon.
Ill sous vide it, then smoke it with apple for an hour or so, then sear it off.
I cant wait.lkrfletcher That sounds terrific. It’s actually been a while since I’ve last done one. I might have to fix that.
I’ve never done one in the sous vide, and I might have to fix that, too.
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lkrfletcher That sounds terrific. It’s actually been a while since I’ve last done one. I might have to fix that.
I’ve never done one in the sous vide, and I might have to fix that, too.
TexLaw - What I know is that the sous vide gives the perfect tenderness, so I figured I may as well get that done first, then add some smoke flavor in the PK100. Low amps (just adding apple smoked flavor to the bite, not cooking). Then I will sear it off on my outdoor griddle with a bit of olive oil and an italian rub from Penzy’s.
I think I have narrowed down my ingredients to:
Light bed of mozzarella
Fresh spinach
Feta cheese
Sun dried tomatoes (love em).
an Italian type seasoningRoll and tie.
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erich52 I really like your idea. Basically make it a jalapeno popper. Another weird but super good thing to do is wrap the stuffed pork loin in a bit of crescent roll dough sheets like this: https://www.pillsbury.com/products/crescents/recipe-creations
Then, it turns it into a “Papa Pigs in a Pillow” (weird name my sister and I came up with years ago).
You can use that to get the crispy crust outside, with a pork loin jalapeno popper inside!
I will be doing this for sure the next time I do a stuffed pork loin/tenderloin.
Here is one of the first Papa Pigs in a Pillow videos I did… https://www.youtube.com/watch?v=AEqQHDKTWHQAustin that sounds like a Stromboli
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I have never done a stuffed pork loin and after hearing how much Austin raves about them I am going to try one. Any suggestions on what to stuff it with?
RON PARRISH do you like Charcuterie? I had not performed this yet, but I wanted to take my Larding needle and inject the pork loin with FAT in multiple locations and cure it. I would think this would taste great? Pork loin or a Eye of round.
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I have never heard of that.Sounds interesting though!
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