Bitchin’ BBQ Glazed Stuffed Pork Loin

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Stuart & Co.’s

Bitchin’ BBQ Glazed Stuffed Pork Loin


Bitchin’ BBQ Glazed Stuffed Pork Loin


2 Pounds Boneless Pork Loin, Butterflied
1 Pound Kale washed and chopped
½ Cup Shredded Gruyere Cheese
4 Cloves Roasted Garlic
¼ Cup White Wine
1 Tbsp Stuart & Co Dry Rub
1 Tbsp Vegetable or Olive Oil
½ Cup Stuart & Co. Bitchin’ BBQ Sauce



(This recipe can easily easily be made in the oven as well. For baking, preheat oven to 350F and cook approximately 1 hour and 15 minutes until the internal temperature of the pork is at least 145 degrees)

1. Preheat grill on medium heat
2. Lay pork loin skin side on cutting board and open fully
3. Season inside with salt, pepper, and 1 tbsp of the spice rub
4. Spread the shredded Swiss cheese across the middle flap in one even layer
5. Heat a pan big enough to hold the kale
6. When pan is hot add the vegetable or olive oil
7. When oil starts to shimmer add the roasted garlic and kale, stirring with a wooden spoon
8. When kale starts to wilt, add the white wine and keep cooking kale until all the liquid has evaporated
9. Drain the cooked kale in a colander and squeeze to remove any excess liquid
10. Once the kale has drained, spread it on top of the Swiss cheese in an even layer
11. Close the flaps of the pork loin, then brush the top with the BBQ sauce
12. Flip the pork over and brush the backside with BBQ sauce
13. Tie the pork with butcher twine to hold the shape
14. Place the loin on the grill and cook about 10-15 minutes on each side or until the internal temperature of the pork is at least 145 degrees
15. Remove pork from the grill and let rest for 10 minutes before slicing

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