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Well Made Daily

Dinner · Smoker

Garlic Parmesan Stuffed Pork Loin

Prep
30 min
Cook
60–90 min
Serves
6–8
Finish
145°F63°C

Ingredients

1 butterflied pork loin, 2½–3 pounds1.1–1.4 kg butterflied pork loin

Garlic Parmesan filling

  • ¾ cup cottage cheese170 g cottage cheese
  • ¼ cup plain Greek yogurt60 g plain Greek yogurt
  • 1 cup freshly grated Parmigiano Reggiano90 g freshly grated Parmigiano Reggiano
  • 1 cup low-moisture mozzarella, shredded113 g low-moisture mozzarella, shredded
  • ½ cup Italian seasoned breadcrumbs55 g Italian seasoned breadcrumbs
  • 8–10 garlic cloves, finely grated or minced35 g garlic, finely grated or minced
  • 1 medium shallot, finely diced40 g shallot, finely diced
  • 2 cups fresh spinach, roughly chopped60 g fresh spinach, roughly chopped
  • 2 teaspoons Dijon mustard10 g Dijon mustard
  • 1½ teaspoons Italian seasoning5 g Italian seasoning
  • 1 teaspoon kosher salt4 g kosher salt
  • ¾ teaspoon black pepper2 g black pepper
  • ¼ teaspoon red pepper flakes, optional0.5 g red pepper flakes, optional
  • 2 teaspoons butter10 g butter

Outside seasoning

  • 2 teaspoons kosher salt10 g kosher salt
  • 2 teaspoons garlic powder5 g garlic powder
  • 1½ teaspoons onion powder4 g onion powder
  • 1 teaspoon coarse black pepper3 g coarse black pepper
  • 1 teaspoon smoked paprika2 g smoked paprika
  • 1 teaspoon Italian seasoning3 g Italian seasoning

Garlic butter finish

  • 2 tablespoons butter28 g butter
  • ¼ cup freshly grated Parmesan20 g freshly grated Parmesan
  • 1 large garlic clove, finely grated5 g garlic, finely grated
  • 1 tablespoon chopped parsley4 g chopped parsley

Method

  1. Prepare the filling

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

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

  2. Mix and rest

    Combine the cheeses, yogurt, breadcrumbs, Dijon, and seasonings. Fold in the cooled spinach mixture. Rest 5–10 minutes so the breadcrumbs absorb excess moisture.

    Combine the cheeses, yogurt, breadcrumbs, Dijon, and seasonings. Fold in the cooled spinach mixture. Rest 5–10 minutes so the breadcrumbs absorb excess moisture.

  3. Fill and roll

    Lay the butterflied loin flat. Spread the filling evenly, leaving a 1-inch border. Roll tightly and tie with butcher’s twine every 1½–2 inches.

    Lay the butterflied loin flat. Spread the filling evenly, leaving a 2.5 cm border. Roll tightly and tie with butcher’s twine every 4–5 cm.

  4. Season

    Coat the roast lightly with olive oil or Dijon. Mix the outside seasonings and coat the pork evenly.

    Coat the roast lightly with olive oil or Dijon. Mix the outside seasonings and coat the pork evenly.

  5. Smoke

    Heat the smoker to 325°F. Cook seam-side down until the center of the meat reaches 130°F.

    Heat the smoker to 163°C. Cook seam-side down until the center of the meat reaches 54°C.

  6. Finish

    Brush with the garlic-Parmesan butter. Continue cooking to 145°F. Rest 15–20 minutes before slicing.

    Brush with the garlic-Parmesan butter. Continue cooking to 63°C. Rest 15–20 minutes before slicing.