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Moore’s Teriyaki Stuffed Pork Loin

Author: Bryan McLarty
www.bigfishbbq.com

You can take all the credit on this professional level pork loin recipe! It was submitted by one of Moore's Marinade's own competition BBQ Teams, Big Fish BBQ.


  • Servings: Makes 6-12 Servings
  • Marinate Time: 4-5 Hours
  • Prep: 15 minutes
  • Cook: 3 Hours
  • Ready In: 7.5-8.5 Hours
  • Chill: 15 Minutes
  • Skill Level: Advanced
  • Course: Main Dishes
  • Cuisine: Pork Recipes

Ingredients

  • (1) 5lb pork loin (full pork loins avg 10lbs, so I generally cut them in half, and vacuum seal one of the halves for use at a later time.
  • (1) 16oz bottle Moore’s Teriyaki Marinade
  • (1) 16oz bottle Moore’s Asian Teriyaki Wing Sauce
  • (2) cups fresh spinach leaves, de-stemmed and washed
*** The following ingredient amounts will be subject to your taste, and size of pork loin used***
  • 1 container Feta Cheese
  • 1 pkg Ocean Spray Craisins (Cherry flavor)
  • 1 small can black olives
  • 8-10 fresh mushrooms chopped
  • 1 small can crushed pineapple
  • ½ cup chopped bacon
  • 1 pkg pizza cheese (mozzarella, provolone, parmesan, romano)
  • Chef’s twine for tying the pork loin

Instructions

Preparation -
  1. Start with fresh pork loin. Butterfly the loin fat side down by cutting from the top down to the center (stop approx 3/8” from going all the way through the bottom).
  2. Repeat this cut twice on each of the halves you just made. You should be able to make 2 cuts on each of the halves, making a total of 5 “channels” in the pork loin.
  3. Marinate the pork loin for 4-5 hours in the Moore’s Teriyaki Marinade, meat side down in the marinade.
Stuffing – 
  1. Remove pork loin from marinade, and discard marinade.
  2. Lay pork loin meat side up on a cutting board, and fan out channels.
  3. Start first layer with feta cheese. Press feta cheese deep into the channel, and use liberally.
  4. Add layer of cherry craisins and work in with feta cheese
  5. Add layer of black olives, sliced or chopped preferred
  6. Add layer of chopped mushrooms
  7. Add bed of spinach, and press ingredients down using bed of spinach leaves
  8. Add layer of crushed pineapple
  9. Add layer of bacon pieces
  10. Add final layer of 4-cheese shredded blend, and press ingredients down
Tying – 
  1. Cut (5-6) 18” pieces of Chef’s twine, and slide them under the loin, spacing evenly
  2. Gently roll the loin back up, while pressing ingredients in to prevent falling out, and make initial tie in center. Repeat the process from either end, working toward center.
  3. Trim ends of twine to ½”
  4. Rub liberally with apple spice rub, or your favorite pork rub
Cooking – 
  1. Place in pan to prevent drips, and cook in oven or smoker at 275 for approx 3 hours, or until pork loin is 150-155 degrees.
  2. Baste with Moore’s Asian Teriyaki Wing Sauce during last 30 minutes of cooking. I prefer 2 coats of sauce.
  3. When pork loin is done, let stand for 15 minutes before slicing to allow cooling of cheese, and allow juices to pull back into meat.
  4. Slice ½” – ¾” slices, and brush slices lightly with remaining Asian Teriyaki Wing Sauce.
  5. You take all the credit!!