Rekindle the Fire: Stuffed Pork Loin

by zydecopaws on April 8, 2015

In keeping with what is becoming a fine and honorable tradition, once again I publish a Rekindle the Fire post not only late but days after it was actually cooked. So much for good intentions. With that said, I had to make this meal based on one of the following ingredients from Tom’s most recent post: Thick cut pork chops, pears, brown sugar, or oatmeal. Oatmeal wasn’t actually available since I used it in my last post, brown sugar was too easy (and I’m attempting to cut down on the sugar these days), and there is only so much one can do with thick-cut pork chops (making them special usually involves either stuffing them like Tom did or layering them over something technical and/or bizarre on the plate), so pears it was. In a stuffed pork loin. With mangos and cream cheese. Almost like a stuffed pork chop, when it gets right down to it.

Speaking of good intentions, sometimes things that don’t look that great coming off the grill actually turn out to be pretty good once they hit the plate. Case in point…

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Notice the charred bits of cream cheese leaking out of the seams and ends of the roast. Not all that appealing. But sliced and on a plate, what was once unappetizing turned out to be pretty nice looking. Best of all, it tasted great as well.

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Paired (no pun intended) with some sautéed spinach and fresh jicama slaw, dinner turned out quite nice. For those looking for recipe instructions, here you go.

Ingredients

  • 1 pork loin roast
  • 1 fresh mango, chopped
  • 1 fresh pear, chopped
  • 1/2 cup cream cheese
  • Enough of your favorite pork rub mix to cover the pork loin (I used some Simply Marvelous Apple on this one

Instructions

  • Slice (butterfly) pork loin roast lengthwise, keeping thickness to about 1/2 inch.
  • Roll out roast and spread a thin, even layer of cream cheese over the pork.
  • Sprinkle chopped fruit evenly over the cream cheese.
  • Roll up the pork loin and tie with roasting twine.
  • Roast over indirect heat (at about 325°F) until internal temperature reaches 140°F. Remove from heat and let rest for at least 10 minutes.
  • Slice into 1/2 inch to 1 inch thick pieces and serve.

So there you have it. Now it’s back to Tom to see what he can come up with. I’m sure it will be something good…

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