Let’s set the ham and turkey to the side for a taste changer this Holiday season! I am a sucker when it comes to stuffing, and I am here to tell you, this stuffed pork loin will win every time. You want to get one large enough to hold the goodies and to feed a crowd. Perfect for a Christmas or New Year gathering.
You will need:
• One large boneless pork loin
• One pound ground sausage
• One diced onion
• ½ diced red bell pepper
• ½ diced green bell pepper
• ½ yellow bell pepper
• Four sticks of boudin stuffing, case discarded or you can buy just the stuffing
• One block of cream cheese
• ½ cup shredded cheese of your choice, I use sharp cheddar.
• One pound of bacon
• Garlic powder & black pepper to taste
Directions:
— The first step is a bit tricky if you haven’t done it before. You need to butterfly the pork loin in order to roll it out to prepare for stuffing. (If need be, look up a video to watch on these handy dandy phones we have glued to us). I rubbed it with BBQ rub all over the outside before the bacon.
— In a skillet, brown your sausage with the onions and peppers. Drain the grease, put back into the skillet. Add the remaining ingredients and cook until the cheese is melted and all is mixed well.
— On a large clean surface, lay your bacon out up and down, side to side, making sure the bacon touches, making a “blanket of bacon” to lay your rolled butterflied loin on. Spread your meat and cheese mixture over the whole loin, leaving about 1/2” on the edges. Next comes the fun part, rolling it up! Tuck and roll. Tuck and roll. Once it’s rolled tight, wrap the bacon around it, securing with toothpicks if needed, but not required. If you have a tight enough roll, it won’t be necessary.
You can cook this in the oven, in a roaster pan, on smoker, or on a grill. I grill mine, indirect on a charcoal grill keeping the temp at 275-300 degrees for about 3 hours or until the inside reads 150 and the bacon is nice and cooked. Let it rest for about 15 minutes before slicing to serve!
ENJOY! It is worth the work, I promise.
