Pork Loin is one of those things that gets a bad wrap sometimes. I've heard things like it's always dry or it lacks flavor. Well let me tell ya, if cooked right and seasoned well, it'll be your next go to meal! Now follow along and I'll tell ya what we did!
Stuffed Pork Loin!
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Chorizo and Cheese Stuffed Pork Loin
Rated 5.0 stars by 1 users
Category
Pork
Cuisine
Southern
Author:
Tim Van Doren
Servings
4
Prep Time
20 minutes
Cook Time
90 minutes
Aight Guys!! Let's talk pork loin! Pork loin is a very versatile cut of meat. You can roast it whole, cut it into chops or even stuff it! Speaking of stuffing it, that is exactly what we did here! Cheesy chorizo stuffed inside a smoked pork loin? Come on! Talk about a bite that will make your tongue slap your brain! Now let's get into it and I'll show you how we made it!
Ingredients
Chorizo and Cheese Stuffed Pork Loin
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1 - Whole Pork Loin cut in half
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2 - 9 oz. packs of Chorizo Sausage
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4 - Cups of Shredded Chihuahua Cheese
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Lane’s BBQ Chili Lime Seasoning
Directions
Chorizo and Cheese Stuffed Pork Loin
Preheat Smoker to 300 degrees.
Cook your chorizo in a skillet until fully cooked, drain and set aside to cool.
Take 1 half of your pork loin (save the other half for another meal) and fillet it out the best you can. Be sure not to cut through the bottom of the pork loin.
Once you get your pork loin the way you want it, cover with saran wrap and pound it out as thin as you can get it with a meat mallet or whatever you have.
Season your flattened out pork loin with Lane’s BBQ Chili Lime Seasoning. Next add a good layer of shredded cheese, then add all of your chorizo sausage and finally another layer of cheese.
Now the fun part! Gently roll your pork loin up nice and tight keeping all of that cheesy chorizo goodness inside.
Once you get your pork loin rolled up, I put about 5 pieces of butcher’s twine along the length of the pork loin and tied it up so it doesn’t come apart.
Season the outside of your pork loin with a good layer of Lane’s BBQ Chili Lime Seasoning and place in the smoker.
Once your pork loin reaches an internal temperature of around 138 degrees, pull it off the smoker and let it rest a good 15-20 minutes. The carryover will bring the pork up to 145 internal temp.
Garnish with a little parsley, slice it up and Dig In!
Recipe Video
Recipe Note
You can also serve this with a drizzle of Lane's BBQ Sorta White Sauce!