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Dinner · Smoking

Smoked Garlic Parmesan Stuffed Pork Loin

Italian seasoned breadcrumbs soften into the creamy cheese filling for this smoked pork loin, while an extra layer of mozzarella creates melty ribbons through every slice.

Prep30 min
Cook1 hr 15 minEstimated
Yield6 to 8 servings
MethodSmoking
Smoked pork loin sliced open on a wooden board, the garlic Parmesan and spinach filling melting out of the centre
Original photo · Well Made Daily

This smoked garlic Parmesan stuffed pork loin is the kind of centerpiece that feels special when you slice into it, with a savory, creamy spinach-and-cheese spiral running through the middle. The garlic, shallot, Italian seasoning, and smoky pork bring plenty of bold flavor, while the Parmesan adds a salty nuttiness and the mozzarella creates those melty cheese ribbons in every slice.

For the filling, I used regular plain Greek yogurt and low-fat cottage cheese as more macro-friendly choices while still keeping it rich, creamy, and satisfying. Italian seasoned breadcrumbs are a better fit than panko here because they soften into the filling and help it hold together instead of staying coarse. A little extra mozzarella layered over the filling before rolling makes the finished roast especially gooey and helps bind that beautiful spiral together.

What you’ll need

Ingredients

6 to 8 servings

The method

How to make it

  1. 1

    Cook the aromatics

    Heat 2 teaspoons of the butter in a skillet over medium heat. Cook the shallot for 3 to 4 minutes, until soft. Add 8 to 10 cloves of the garlic and cook for about 30 seconds. Add the spinach and cook just until wilted. Remove from the heat and cool for 10 minutes.

  2. 2

    Make the filling

    In a large bowl, combine the low-fat cottage cheese, regular plain Greek yogurt, 1 cup of the Parmesan, 1 cup of the mozzarella, Italian breadcrumbs, Dijon mustard, 1½ teaspoons Italian seasoning, 1 teaspoon kosher salt, ¾ teaspoon black pepper, and the optional red pepper flakes. Fold in the cooled spinach mixture. The filling should be thick enough to spread without running; if needed, let it stand for 5 to 10 minutes so the breadcrumbs absorb moisture.

  3. 3

    Stuff and season the pork

    Lay the butterflied pork loin flat and season the inside lightly with additional salt and pepper. Spread the filling evenly over the pork, leaving a 1-inch border. Sprinkle the remaining ½ cup mozzarella over the filling. Roll tightly and tie with butcher's twine every 1½ to 2 inches. Brush the outside lightly with olive oil or additional Dijon mustard. Combine the remaining 2 teaspoons kosher salt, garlic powder, onion powder, remaining 1 teaspoon Italian seasoning, remaining 1 teaspoon black pepper, and smoked paprika; coat the pork evenly with the rub.

    Raw pork loin rolled and tied with butcher's twine, the spinach, breadcrumb and mozzarella filling visible along the open seam
  4. 4

    Smoke and finish

    Preheat a pellet smoker to 325°F; apple, cherry, or pecan wood may be used. Smoke the pork for about 75 minutes total, estimated, including the garlic-butter finish. Begin checking the internal temperature at about 60 minutes. When the center reaches 130°F, brush generously with the garlic butter made from the remaining 2 tablespoons butter, remaining ¼ cup Parmesan, the remaining grated garlic clove, parsley, and fresh cracked black pepper. Continue smoking until the center reaches a final internal temperature of 145°F. Always prioritize internal temperature over time.

  5. 5

    Rest and serve

    Rest the roast for 15 to 20 minutes before slicing. Serve with any juices collected on the cutting board.

    Smoked pork loin sliced open on a wooden board, the garlic Parmesan and spinach filling melting out of the centre

Another way to cook it

No smoking? You still have options.

Oven325°FAbout 75 minutes total, estimated, including the garlic-butter finish

Preheat the oven to 325°F. Place the tied, seasoned pork loin on a rack in a roasting pan or on a rimmed baking sheet. Roast for about 75 minutes total, estimated, including the garlic-butter finish, and begin checking the internal temperature at about 60 minutes. When the center reaches 130°F, brush generously with the same garlic-butter finish. Return the pork to the oven and continue roasting until it reaches a final internal temperature of 145°F. Always prioritize internal temperature over time, then rest for 15 to 20 minutes before slicing.

Estimated nutrition

Per serving · 1/7 of the recipe
Calories
566
Protein
54g
Carbs
13g
Fat
33g
Fiber
1g
Calculated for planning with stored per-100 g ingredient data, preferring USDA FoodData Central. Exact values still vary by brand, preparation, and measured portion.

Products from this cook

Gear I used

These are the tools and specialty products I actually used for this recipe. The links make it easier to find the same item.

Kitchen tool

GoveeLife Rechargeable Bluetooth Thermometer

GoveeLife

I use a lot of Govee products. Their meat thermometer is priced right and works very well.

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Smoker gear

PB440D2 Pellet Grill

PIT BOSS

I've used my Pit Boss Smoker for years.

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