Bourbon BBQ Glazed Stuffed Pork Loin

Name: Bourbon BBQ Glazed Stuffed Pork Loin Recipe
Prep time: 1 h
Cook time: 40 min
Yield: 6 Servings
Cuisine: Pork
Ingredients: 2 lb Boneless Pork Loin, Butter flied; 1 lb Spinach, picked and washed; 1/2 cup Shredded Swiss Cheese; 4 cloves Roasted Garlic; 1/4 cup White Wine; 2 tbsp Pork Rub; 1 tbsp Vegetable or Olive Oil; 1/2 cup Stuart & Co. Bitchin’ BBQ Sauce; Additional Items; Cutting Board; Wooden Spoon; Small Saucepan

Created by Stuart & Company

Makes: 6 servings
Prep Time: 30 - 60 minutes
Cook Time: 15 - 40 minutes

Ingredients:

Boneless Pork Loin, Butter flied
Spinach, picked and washed
Shredded Swiss Cheese
Roasted Garlic
White Wine
Pork Rub
Vegetable or Olive Oil
Stuart & Co. Bitchin’ BBQ Sauce

Additional Items:

• Cutting Board
• Wooden Spoon
• Small Saucepan

Directions:

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