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Recipe Details
Grilled Green Chili & Pepper Jack Cheese Stuffed Pork Loin

Grilled Green Chili & Pepper Jack Cheese Stuffed Pork Loin
Courtesy of: The County Line
  County Line - Stuffed Pork Loin.JPG

2 lb. Center Cut Pork Loin (1/4 inch fat cover)  
½ Cup Pork or Chicken Stock 
Canned Whole Green Chilies
¾ lb. Block Pepper Jack Cheese
1 tbsp Vegetable Oil
1 tbsp Lemon Pepper
2 tbsp Course Black Pepper

Turn your grill on high and close lid until grill is good and hot. (Approx. 450º). Pre-heat your oven to 400º. Coat the Pork Loin with Olive Oil. Heavily coat Pork Loin with Course Ground Black Pepper. Lightly coat Pork Loin with Lemon Pepper. Set the Pork Loin on Hot Grill and close lid.  Sear all sides of the Pork Loin, turning approximately every  3 – 4 minutes. Lay the Loin on a cutting board and starting from end to end, making a 1-¾ to 2 inch deep cut lengthwise down the center of the Loin being careful not to cut all the way through the Loin. Fold open the Loin. Cut your block of Pepper Jack Cheese into strips 3-4 inches long, approximately ¼ inch thick. Generously stuff cheese into each whole green chili. Lay stuffed chilies inside the Pork Loin. Season w/ both types of Pepper. Then fold the Pork Loin around the cheese stuffed green chilis. Tie pork loin tightly together using four or five 16 inch sections of cooking twine. Cut off excess twine after tying. Pour stock into a shallow cooking pan. Place Loin into the pan with stock (Careful not to wash off the seasoning). Seal pan in foil and place into the oven for 30-40 minutes or until Internal Temp. is 160º. Slice & Serve. A popular dipping sauce to serve with this dish is County Line’s Sour Cream Horseradish Sauce – 2 parts sour cream to 1 part prepared grated horseradish (This is sold at any grocery store).

County Line - Stuffed Pork Loin.JPG

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