Pork Tenderloin Stuffed with Spinach and Artichoke Recipe - How to stuff a pork loin

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in fat and adds a cheesy flavor.

Dice the artichoke hearts from a can.

Add about 1 cup of cream cheese to the bowl.

Add roasted garlic that has been softened with olive oil and salt.

Add chopped spinach that has been defrosted.

Season the mixture with salt and black pepper and mix well.

Add a late addition of parmesan cheese to the mixture.

Butterfly the two pork loins and pound them out to an even thickness.

Coat the butterflied pork loins with the spinach and artichoke mixture.

Add crispy bacon to the pork loins before rolling them up.

Roll up the pork loins tightly and wrap them in bacon.

Preheat the smoker to 275°F and use apple wood and mesquite lump charcoal.

Place the pork loins in the smoker and cook for about 1.5 to 2 hours until the internal temperature reaches 160°F.

Prepare the glaze by combining 1/3 cup of apricot preserves with 1/3 cup of fruity wine and about 1 teaspoon of chopped ginger.

Simmer the glaze until it reduces and thickens.

After cooking, let the pork loins rest for about 15 minutes before slicing.

Slice into the pork to reveal the gooey cream cheese and the filling.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens