Dinner · From the smoker

Garlic Parmesan
Stuffed Pork Loin

Name: Smoked Garlic Parmesan Stuffed Pork Loin
Prep time: 30 min
Cook time: 90 min
Yield: 6–8 servings
Ingredients: 1 (2½–3 lb) butterflied pork loin; ¾ cup cottage cheese; ¼ cup plain Greek yogurt; 1 cup freshly grated Parmigiano Reggiano; 1 cup low-moisture mozzarella, shredded; ½ cup Italian seasoned breadcrumbs; 8–10 cloves garlic, finely grated or minced; 1 medium shallot, finely diced; 2 cups fresh spinach, roughly chopped; 2 tsp Dijon mustard; 1½ tsp Italian seasoning

A creamy, garlicky spiral wrapped in juicy pork with a buttery Parmesan crust—smoke-kissed, not smoked all day.

Prep30 min

Cook60–90 min

Serves6–8

Finish145°F63°C

Apple or pecan wood · 325°F163°C

Pork loin has a reputation for being dry because it is usually asked to do too much with too little fat. This version solves that from the inside out: a thick, savory filling brings moisture while the roasting-temperature smoke keeps dinner moving.

What you’ll need

Ingredients

1 (2½–3 lb)1.1–1.4 kgbutterflied pork loin
¾ cup170 gcottage cheese
¼ cup60 gplain Greek yogurt
1 cup90 gfreshly grated Parmigiano Reggiano
1 cup113 glow-moisture mozzarella, shredded
½ cup55 gItalian seasoned breadcrumbs
8–10 cloves35 ggarlic, finely grated or minced
1 medium40 gshallot, finely diced
2 cups60 gfresh spinach, roughly chopped
2 tsp10 gDijon mustard
1½ tsp5 gItalian seasoning

For the outside

2 tsp kosher salt · 2 tsp garlic powder · 1½ tsp onion powder · 1 tsp black pepper · 1 tsp smoked paprika · 1 tsp Italian seasoning

10 g kosher salt · 5 g garlic powder · 4 g onion powder · 3 g black pepper · 2 g smoked paprika · 3 g Italian seasoning

Garlic butter finish

2 tbsp butter · ¼ cup Parmesan · 1 grated garlic clove · 1 tbsp parsley

28 g butter · 20 g Parmesan · 5 g grated garlic · 4 g parsley

The method

How to make it

Build the filling

Melt 2 teaspoons butter in a skillet over medium heat. Cook the shallot for 3–4 minutes. Add the garlic for 30 seconds, then wilt the spinach. Cool for 10 minutes.

Melt 10 g butter in a skillet over medium heat. Cook the shallot for 3–4 minutes. Add the garlic for 30 seconds, then wilt the spinach. Cool for 10 minutes.

Mix and rest

Combine the cheeses, yogurt, breadcrumbs, Dijon, Italian seasoning, 1 teaspoon kosher salt, ¾ teaspoon black pepper, and a pinch of red pepper. Fold in the cooled spinach mixture and let it stand for 5 minutes.

Combine the cheeses, yogurt, breadcrumbs, Dijon, Italian seasoning, 4 g kosher salt, 2 g black pepper, and a pinch of red pepper. Fold in the cooled spinach mixture and let it stand for 5 minutes.

Roll it tight

Spread the filling over the butterflied loin, leaving a 1-inch border. Roll into a snug log and tie with butcher’s twine every 1½–2 inches.

Spread the filling over the butterflied loin, leaving a 2.5 cm border. Roll into a snug log and tie with butcher’s twine every 4–5 cm.

Season and smoke

Coat lightly with olive oil or Dijon. Season with salt, pepper, garlic powder, onion powder, smoked paprika, and Italian seasoning. Smoke seam-side down at 325°F until the center reaches 130°F.

Coat lightly with olive oil or Dijon. Season with salt, pepper, garlic powder, onion powder, smoked paprika, and Italian seasoning. Smoke seam-side down at 163°C until the center reaches 54°C.

Finish and rest

Brush with garlic-Parmesan butter and continue cooking to 145°F. Rest 15–20 minutes before slicing into thick rounds.

Brush with garlic-Parmesan butter and continue cooking to 63°C. Rest 15–20 minutes before slicing into thick rounds.

Temperature beats the clock.

Probe the center of the meat, avoiding the filling. Pull at 145°F63°C and give the roast a full 15-minute rest.

Make it yours

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