Stuffed Pork Loin with Spinach and Cream Cheese

20150527_170531If you haven’t noticed from  more than a few of my recipes, I love cream cheese. It’s so versatile. You can use it by itself, make a creamy sauce, or stuff it into things because it doesn’t bubble out like regular cheese.

I had a big package of pork loins in the freezer that had been there a while and needed to be used up. I wanted something a little different, so I searched through my freezer and fridge, came up with a package of cream cheese, pkg of thick smoked bacon, a couple Serrano peppers, and a frozen brick of chopped spinach. Voila!

This was very simple, cooked up in 1 hr on the bbq, and is really, really yummy. My husband threatening to eat the leftovers before the kiddo got home from work to have her piece.

  • 2 pork loins, about 2lb each.20150527_14503220150527_144346
  • 1 – 8 oz pkg cream cheese (room temp)
  • 1 heaping Tblsp minced garlic
  • 1 pkg frozen spinach, thawed and water squeezed out
  • 2 small serrano peppers sliced thin, seeds included if you want more heat
  • 2 large green onions, chopped.
  • 1/2 lb thick sliced smoked bacon
  • pepper, bbq seasoning to taste.
  1. Cut the pork loins lengthwise about 2/3 of the way through and lay open on a large sheet of thick foil.
  2. Mix all ingredients except bacon, pepper and bbq seasoning together until well blended.
  3. Evenly distribute cream cheese mixture over one of the open loins, leaving about 1/2″ around the edges.20150527_145132
  4. Lay the other loin over the top, and tuck in the ends and sides to “seal” the meat so the cheese doesn’t fall out.
  5. Sprinkle with pepper and bbq seasoning, flipping it over to cover both sides.
  6. Wrap strips of bacon over, tucking it beneath, until it’s covered.
  7. Wrap in foil, tucking in edges so that it’s lightly sealed.
  8. Place on hot bbq grill and cook for 1 hour. Use meat thermometer to make sure it’s above 165 degrees.
  9. Let set 10 min before cutting.
  10. ENJOY!

I made some grilled potato wedges to go with it. The’re great with the bit of stuffing that oozed out while cutting.




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