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Patti found a huge, (13lb.) extra lean pork loin on sale; we named it “porkenstein”. Ken cut it into three pieces and this is our first recipe with this hunk. The strong flavor of the blue cheese permeated the pork and the fresh spinach added color and hid a nice healthy veggie. Just for fun we used our new Big Dick’s Margarita rub giving it a pico lime flavor as they say it really was a treat for our meat. We finished it off with some Big Dick’s BBQ sauce.
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Louisiana Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
Ingredientes
- 1 4 ½ lb. boneless pork loin
- Big Dick’s Margarita rub, to taste
- Big Dick’s BBQ Sauce, to taste
- Stuffing
- 1 teaspoon olive oil
- 1 large bunch fresh spinach, stems removed
- 1 large red onion, chopped
- 1 cup blue cheese, crumbled
- 1 teaspoon Big Dick’s Margarita Rub
Direcciones
- Generously sprinkle all sides of pork with Big Dick’s Margarita rub. Cut a deep pocket down the length of your pork, being careful not to cut all the way through. In medium skillet add olive oil and sauté onion and spinach for about five minutes. Let cool. Blend in blue cheese and seasoning and pack stuffing into pork pocket. Grill for 75 minutes at 325 degrees (163c) looking for an internal temp around 140 degrees (60c). U.S.D.A. safe temp is 145 degrees (63c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
- Spinach & Blue Cheese Stuffed Pork pellet grill recipe, BBQ smoker
- To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.
- Note: You can set the start temperature anywhere you want. I do 450 (230c) for a quick cleaning burn. So after the grill comes up to temp and burns clean turn it back down to 325 degrees (163c).
- Place everything directly onto the grill and just let it hang out in the smoke and get happy. Grill for 75 minutes at 325 degrees (163c) looking for an internal temp around 140 degrees (60c). U.S.D.A. safe temp is 145 degrees (63c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
- For oven directions check our website:
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 390g | |
| Recipe makes 6 servings | |
| Calories 523 | |
| Calories from Fat 190 | 36% |
| Total Fat 21.23g | 27% |
| Saturated Fat 8.37g | 33% |
| Trans Fat 0.06g | |
| Cholesterol 211mg | 70% |
| Sodium 612mg | 26% |
| Potassium 1403mg | 40% |
| Total Carbs 7.9g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.8g | 1% |
| Protein 71.64g | 115% |
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