The Porker

Pork

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I Grill on two Weber Performer Platinum grills. I usually use the traditional Kingsford charcoal but sometimes I use lump coal or wood chunks. I…

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If you're looking to cheat on your diet, look no further. Preparing and eating this triple threat, I call The Porker, will give you a great excuse to kill it on the ab machine.
Start of with a good size pork loin. Filet it out and 'unroll' it into a flat piece of meat. Try to keep it the same size throughout. Use a piece of parch-man paper to cover the meat and beat it with a rolling pin or frying pan. Flatten it out as much as you can without creating holes.

Sprinkle some Worchestershire Sauce on the meat then season it with:
– Salt
– Pepper
– Onion powder
– Garlic powder
– Cumin
– Paprika
– Crushed red pepper

With a spoon, evenly spread an entire tub of Philadelphia Cream Cheese (Onion and Chive blend) on the meat. Then top with:
– Browned ground chorizo
– Fresh sauteed baby spinach (used the chorizo fat to cook the spinach)
– Sauteed mushrooms
– Sun dried tomatoes (from a jar)
– Roasted red peppers (from a jar)

Roll it up. Try to keep it tight throughout. It may call for an extra hand or two.

Make a bacon weave and wrap it around the rolled pork loin.

Set your grill up for indirect grilling and grill for 3 hours at 275 degrees or until it reaches an internal temperature of 145 degrees. You may want to used a grill pan to catch the drippings (especially if you intend to make brown gravy for your mashed potatoes).

Let it sit for about 20 minutes before slicing. This Pork Stuffed Pork Loin Wrapped in Pork is sure to impress!!

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