Stuffed Pork Loin
This piggy Fillet Mignon is a tender cut of meat. I usually enjoy it well seasoned, grilled or roasted, with a nice corn relish. This came up on Facebook and sounded really good. So i came up with my own version.
1 1 1/2 pound pork tenderloin silverskin removed
2 slices thick cut bacon diced
4 oz cream cheese softened
2 ropes of Oxacan cheese, the length of the loin
1/2 cup baby spinach leaves
1 large red onion cut into rings
2 Tbs butter
1 Tbs olive oil*
2 Tbs balsamic vinegar
2 scallions, washed and whole
Kosher salt and coarse ground pepper
- I usually always have cooked bacon available but if you don’t start there. In a large frying pan on medium heat cook chopped bacon till crispy and set aside to drain on paper towels (`4 minutes). Drain all but about a tbs of the bacon grease from the pan.
- If you don’t need to cook your bacon, add oil and butter to the pan. Mix and add onion rings to the pan. When the onion begins to get soft stir in Basaltic Vinegar. Keep stirring until onions are fully cooked and limp in the basaltic sauce.
- On your cutting board, butterfly your pork loin such that you have a wider flat piece of meat. Salt and pepper the loin before smearing the cream cheese evenly leaving about 1 in edges on the sides and ends of the cut.
- Add scallions long ways on each side and sprinkle bacon down the middle between them. Next add the two ropes of Oxacan cheese followed by a layer of spinach leaves and topping all that with your balsamic onions.
- Using butchers twine, close the butterflied loin rolling it tight before tying it up in one inch increments of twine.
- Now you have a decision to make.
- If your loin is tied tight with most of the ingredients hidden by the tied meat, you may elect to cook it on your preheated grill using indirect heat (~350 degrees). Turn the loin to get the grill marks scoring that is so lovely. After 25-30 minutes keep checking the internal temp it should be 145 degrees at several locations. OR
- If like me, you have become overzealous in your stuffing, such that even tied you can see cheese, onions and and spinach sticking out in several places or if you butterfly seam fits like your uncle Benny’s vest after thanksgiving dinner (a big gap), you may elect to roast your loin in the oven. First, place your loin in a lightly oiled baking dish and into a preheated 350 degree oven. After 45 minutes or so start checking the internal temp. When it hits 145 take it out of the oven.
- No matter which method you use, let the meat rest for at least 15 minutes before carving.