Smoked Garlic Parmesan Stuffed Pork Loin

Prep: 30 min
Cook: 1 hr 15 min
Yield: 6 to 8 servings
Method: Smoking

Ingredients

1 butterflied pork loin (2½ to 3 pounds)
¾ cup low-fat cottage cheese
¼ cup regular plain Greek yogurt
1¼ cups freshly grated Parmesan, divided
1½ cups shredded low-moisture mozzarella, divided
½ cup Italian seasoned breadcrumbs
9 to 11 garlic cloves, divided (8 to 10 finely grated or minced; 1 finely grated)
1 medium shallot, finely diced
2 cups fresh spinach, roughly chopped
2 teaspoons Dijon mustard, plus more if using to brush the pork
2½ teaspoons Italian seasoning, divided
3 teaspoons kosher salt, divided, plus more for seasoning the inside of the pork
1¾ teaspoons black pepper, divided, plus fresh cracked black pepper for finishing
¼ teaspoon crushed red pepper flakes (optional)
2⅔ tablespoons butter, divided
2 teaspoons garlic powder
1½ teaspoons onion powder
1 teaspoon smoked paprika
1 tablespoon chopped parsley
Olive oil, if using to brush the pork
Butcher's twine

Method

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