Developing this recipe has been a great adventure in which I also have learned a tremendous amount. My first attempt was just a bit over two years ago, in a post called First Try At Popper Stuffed Pork Loin. The second attempt was called Chile Pork Roll.
I had to learn better knife skills for opening up the pork loin. Many thanks to Bkhuna and others for advice and encouragement there. One of the most important suggestions in comments on the second post came from Uncle Bob, who suggested a layer of flat green chile on top of the pork that then gets topped with the cheese mix before rolling. And I had to learn to work with butcher's twine. I'm mostly there, but still need to work on the proper knots.
At any rate, this version worked really well and so it gets its own new title and full recipe.
Pork Loin with Green Chile Popper Stuffing
Ingredients
4 lbs pork loin, butterflied to thickness of half an inch
Kosher salt
Meathead's Amazing Smoked Pork Rub
0.5 lb hog jowl bacon, chopped
0.5 Vidalia onion, chopped
4 oz cream cheese, softened
8 oz shredded Mexican cheese blend
1 lb frozen Hatch roasted green chile, thawed
Also needed: butcher's twine
Method
Preparation of pork: open up the pork loin by cutting into roll along the long edge to a depth of one half inch and then continue cutting around the roll, unrolling as you go. Apply one half teaspoon Kosher salt per pound of meat and dry brine in the refrigerator 2-4 hours.
Preparation of stuffing: fry the bacon, adding the chopped onion once fat has begun rendering. Cook until bacon is moderately crisp and the onion begins to brown. Drain and set aside to cool. Mix softened cream cheese, shredded cheese and the bacon and onion mixture. Although a spoon might work, mixing with your hands is probably best.
Building the roll: Apply rub liberally to both sides of the pork. Remove the tops and most of the seeds, if present, from the green chile and open them along the long axis. Spread evenly over the inside surface of the pork. Using fingers, break up the stuffing mixture and apply as evenly as possible in a thin layer on top of the chile. Flatten the mixture if possible. Starting from one end, roll the pork as tightly as possible and secure with butcher's twine every two to three inches.
Cook: in a grill or smoker at 350 F with lump charcoal and two chunks of hickory to an internal temperature of 140 F, flipping once at about 90 to 95 F internal. Allow to rest at least 15 minutes before slicing so cheese is less runny.
Serves: 8-10
Illustrations:
My local grocery had small pork loin roasts on BOGO, so I picked up a couple of two pounders. Here's the first one opened up and the second one waiting.
And here we are after dry brining and adding rub and the green chile:
With the cheese mix crumbles added:
All rolled up and ready to go:
Note that with the use of opened up green chile, the chile can cover holes from uneven cutting of the pork loin. Here, the roll on the left is sealed in one part with chile instead of pork in a spot where the pork tore while cutting:
While resting:
And sliced:
Tonight I served it with just a simple salad and cornbread:
I had to learn better knife skills for opening up the pork loin. Many thanks to Bkhuna and others for advice and encouragement there. One of the most important suggestions in comments on the second post came from Uncle Bob, who suggested a layer of flat green chile on top of the pork that then gets topped with the cheese mix before rolling. And I had to learn to work with butcher's twine. I'm mostly there, but still need to work on the proper knots.
At any rate, this version worked really well and so it gets its own new title and full recipe.
Pork Loin with Green Chile Popper Stuffing
Ingredients
4 lbs pork loin, butterflied to thickness of half an inch
Kosher salt
Meathead's Amazing Smoked Pork Rub
0.5 lb hog jowl bacon, chopped
0.5 Vidalia onion, chopped
4 oz cream cheese, softened
8 oz shredded Mexican cheese blend
1 lb frozen Hatch roasted green chile, thawed
Also needed: butcher's twine
Method
Preparation of pork: open up the pork loin by cutting into roll along the long edge to a depth of one half inch and then continue cutting around the roll, unrolling as you go. Apply one half teaspoon Kosher salt per pound of meat and dry brine in the refrigerator 2-4 hours.
Preparation of stuffing: fry the bacon, adding the chopped onion once fat has begun rendering. Cook until bacon is moderately crisp and the onion begins to brown. Drain and set aside to cool. Mix softened cream cheese, shredded cheese and the bacon and onion mixture. Although a spoon might work, mixing with your hands is probably best.
Building the roll: Apply rub liberally to both sides of the pork. Remove the tops and most of the seeds, if present, from the green chile and open them along the long axis. Spread evenly over the inside surface of the pork. Using fingers, break up the stuffing mixture and apply as evenly as possible in a thin layer on top of the chile. Flatten the mixture if possible. Starting from one end, roll the pork as tightly as possible and secure with butcher's twine every two to three inches.
Cook: in a grill or smoker at 350 F with lump charcoal and two chunks of hickory to an internal temperature of 140 F, flipping once at about 90 to 95 F internal. Allow to rest at least 15 minutes before slicing so cheese is less runny.
Serves: 8-10
Illustrations:
My local grocery had small pork loin roasts on BOGO, so I picked up a couple of two pounders. Here's the first one opened up and the second one waiting.
And here we are after dry brining and adding rub and the green chile:
With the cheese mix crumbles added:
All rolled up and ready to go:
Note that with the use of opened up green chile, the chile can cover holes from uneven cutting of the pork loin. Here, the roll on the left is sealed in one part with chile instead of pork in a spot where the pork tore while cutting:
While resting:
And sliced:
Tonight I served it with just a simple salad and cornbread:
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