Tuffy Stone'S Grilled & Stuffed Pork Loin Filet Recipe

Name: Tuffy Stone'S Grilled & Stuffed Pork Loin Filet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Smithfield Slow Smoked Mesquite Marinated Fresh Pork Loin Filet; 1/2 cup apple juice, in a spray bottle; 1/4 cup diced Smithfield Hickory Smoked Bacon; 2 tablespoons olive oil; 1/2 cup julienned yellow onion; 4 cloves garlic, thinly sliced; 2 cups sliced kale; 2 teaspoons kosher salt; 1 teaspoon freshly cracked black pepper; 1/2 teaspoon crushed red pepper; 1/2 teaspoon toasted caraway seeds, crushed; 1/4 cup apple cider vinegar

Servings: persons

1 Smithfield Slow Smoked Mesquite Marinated Fresh Pork Loin Filet
1/2 cup apple juice, in a spray bottle
1/4 cup diced Smithfield Hickory Smoked Bacon
2 tablespoons olive oil
1/2 cup julienned yellow onion
4 cloves garlic, thinly sliced
2 cups sliced kale
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
1/2 teaspoon crushed red pepper
1/2 teaspoon toasted caraway seeds, crushed
1/4 cup apple cider vinegar

1
For the kale stuffing, heat oil in large, heavy bottomed pot over medium-low. Add bacon; cook and stir until browned. Reduce heat to low; add onion and garlic. Saute until garlic is light golden and onions have sweated. Stir in kale, salt, black pepper, red pepper and caraway seeds; mix well. Add cider vinegar; cover pot and cook for 5 to 10 minutes until kale is tender. Remove lid and continue cooking until liquid has evaporated. Place mixture on plate or platter to cool before using.
2
Heat charcoal or gas grill for 2-zone cooking; direct heat zone about 400u00b0F and indirect heat zone about 275u00b0F.
3
For Pork Loin Filet, using a sharp knife, cut the loin down the middle lengthwise without cutting through. Open loin so it lies flat; cover with plastic wrap. Working from the center to edges, lightly pound loin with flat side of meat mallet or rolling pin to a rectangle with an even thickness throughout, about 1/2-inch thick.
4
Spoon Kale Stuffing evenly over loin. Roll loin, jelly roll style, starting from the longest side. Tie loin closed with water-soaked butcher twine.
5
Place stuffed loin filet over direct heat zone for 12 minutes, spraying with apple juice and rolling 1/4 turn every 3 minutes. Move browned stuffed loin filet to indirect heat zone and cook for 20 minutes until internal temperature reaches 145u00b0F to 160u00b0F Let stand 10 minutes before slicing to serve.

260

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 Smithfield Slow Smoked Mesquite Marinated Fresh Pork Loin Filet, 1/2 cup apple juice, in a spray bottle, 1/4 cup diced Smithfield Hickory Smoked Bacon, 2 tablespoons olive oil, and more.

Yes, Tuffy Stone'S Grilled & Stuffed Pork Loin Filet falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tuffy Stone'S Grilled & Stuffed Pork Loin Filet

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