Flavor Blasted Stuffed Pork Loin
Flavor Blasted Stuffed Pork Loin
Learn how to make this Walton's award winning loin stuffed with Artichoke and Jalapeno Cream Cheese, Bacon and Garlic Romano Wing Shake! This is the recipe Austin won the Walton's National BBQ Celebration contest with!
12-16 oz. of Pork loin
Artichoke & Jalapeno Cream Cheese
Garlic Romano Wing Shake
Butter Flavored Seasoning & Marinade
Sweet & Sassy Garlic Seasoning
InstructionsYou want to flatten out your pork loin and then let it marinate for 15-20 minutes. Then stuff it with whatever ingredients you choose and wrap it with either butchers twine or the roast wrap (which we recommend as a big time saver) and then put it on the grill! If you are going to grill or smoke it at low temperatures you might want to use a smart thermometer that can communicate with your phone so you don't have to spend all your time out by the grill checking the temperature!
First you will want to flatten out your loin by covering it with a thicker plastic wrap (something like Glade press & seal) and hitting it with a tenderizing mallet until it is the desired thickness and shape. A good tip here to sort of “push” the mallet when it contacts the meat to help it spread out easier. Then marinate the meat in Butter Flavored Garlic Seasoning & Marinade for 15-20 minutes.
Next you lay the loin out flat and place your Artichoke and Jalapeno Cream Cheese, Bacon and Garlic Romano Wing Shake towards one end of the loin and roll the loin over until it is covering all of the ingredients. Next you want to season the outside of the stuffed loin with Sweet & Sassy Garlic Seasoning. This is strictly to taste, some want more and some want less, with as many tastes as we have going on in this recipe you don’t need to coat it liberally, a light sprinkle is better.
Then to make sure the stuffed loin does not come unrolled you need to find a way to tie it, you can use butchers twin for this but we found it was much easier to use a Roast Wrap Netting. To use this you Roll the SnapWrap plastic sheet and the roast toward the starting line, slide the rolled roast into the Roast Wrap Net, completely break the perforation by pressing and twisting on the dotted center line and remove the SnapWrap plastic sheet from both ends of the net and bake. The entire process takes a few minutes at most and the instructions that come with the wrap have an illustration that will make a lot more sense!
Now your Pork Loin is ready for the grill. We grilled ours slow and low, we never let the temperature of the grill get above 210 degrees so it took us about 2 to 2.5 hours for it to cook but you can certainly cooks yours up to 275 if you dont want to wait that long!
Watch WaltonsTV: National BBQ Competition
I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.
I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.
Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?
@andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.
Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.
Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!
i use denuded round. higher cost, less waste, cleaner eating
@jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.