Dinner · Smoking
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.
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.
The method
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.
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.
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.
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.
Rest the roast for 15 to 20 minutes before slicing. Serve with any juices collected on the cutting board.
Another way to cook it
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.
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