Baconblue Cheese Stuffed Pork Loin Recipes

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BLUE CHEESE, BACON AND CHIVE STUFFED PORK CHOPS

This is an amazing recipe I made up to make something fancier from good ol' pork chops. This is a rich recipe. To add another twist, add fresh chopped apples and pecans to the blue cheese mixture. Yum! Enjoy!

Provided by DOMMECHEF

Categories     World Cuisine Recipes     European     French

Time 35m

Yield 2

Number Of Ingredients 7



Blue Cheese, Bacon and Chive Stuffed Pork Chops image

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a shallow baking dish.
  • In a small bowl, mix together the blue cheese, bacon and chives. Divide into halves, and pack each half into a loose ball. Place each one into a pocket of a butterflied pork chop, close, and secure with toothpicks. Season each chop with garlic salt and pepper. Keep in mind that the blue cheese will be salty. Place in the prepared baking dish.
  • Bake for 20 minutes in the preheated oven, or it may take longer if your chops are thicker. Cook until the stuffing is hot, and chops are to your desired degree of doneness. Garnish with fresh parsley and serve.

Nutrition Facts : Calories 361.8 calories, Carbohydrate 2 g, Cholesterol 101.3 mg, Fat 23.8 g, Fiber 0.3 g, Protein 33.8 g, SaturatedFat 13.2 g, Sodium 992.5 mg, Sugar 0.4 g

2 boneless pork loin chops, butterflied
4 ounces crumbled blue cheese
2 slices bacon - cooked and crumbled
2 tablespoons chopped fresh chives
garlic salt to taste
ground black pepper to taste
chopped fresh parsley for garnish

~ EASY CHEESY STUFFED PORK LOIN ~

Always thinking of easy, yet delicious low carb ways of cooking meats, that work for my diet, yet the family can enjoy also. This pork loin was enjoyed by everyone! If you like garlicky, you'll love this dish! If not a garlic fan...leave it our or cut amount!

Provided by Cassie *

Categories     Pork

Time 1h25m

Number Of Ingredients 9



~ Easy Cheesy Stuffed Pork Loin ~ image

Steps:

  • 1. Clean loin of fat and silver skin.
  • 2. After cleaning loin of excess fat and silver skin, with a sharp knife...carefully slice loin down the center, but not all the way through. What you'll be doing is butterflying the loin in order to stuff. I then slice on each side of the initial slice and open. Pound with meat mallet, to thin out. You should now have a fairly large rectangle. Use another method if you choose, whatever is easiest for you!
  • 3. Preheat oven to 425 degree F. Salt and pepper the inside of loin. Sprinkle with garlic, Parmesan, then bacon, evenly.
  • 4. Spread spinach evenly over meat.
  • 5. Sprinkle evenly with mozzarella cheese.
  • 6. With maybe an extra hand, as you firmly roll the pork, stuffing anything that may fall out as you go, back in, while holding closed, use bakers twine to keep loin securely in a roll. Like I said, it's easier if you have help with this part.
  • 7. Salt and pepper lightly and brown all sides in olive oil over medium heat!
  • 8. Place in a baking dish, open side up. Add a little water to bottom of dish. Bake fore 45 minutes to 1 hour or until meat thermometer real aches 160 or until desired doneness is reached.
  • 9. Let the meat rest for about 5 minutes, this will keep juices in, plus help set up cheese some. Remove twine before slicing! Another great low carb meat dish, which was a big hit with my family!

PORTIONS OF FILLINGS ARE BASED ON A 4 POUND PORK LOIN
4 lb pork loin, trimmed of fat and silver skin
Salt & pepper to taste
3 - 4 large garlic cloves, minced
4 slice bacon, cooked and chopped or handful of real bacon bits
3 Tbsp shredded parmesan cheese
About 3 c fresh spinach leaves
8 oz fresh shredded mozzarella cheese
Bakers twine and olive oil to brown meat

CHEESE-STUFFED PORK TENDERLOIN

My husband showed up at home with a huge case of pork tenderloin. After a little figuring, this is the best of the best recipes that I was able to come up with. It was a big hit at our house and is easily doubled.

Provided by Melanie

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h50m

Yield 3

Number Of Ingredients 11



Cheese-Stuffed Pork Tenderloin image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Mix green onions, bacon, Cheddar cheese, cream cheese, spinach, mushrooms, garlic, parsley, salt, and pepper in a bowl. Spread onto one side of pounded tenderloin. Roll tenderloin around the filling in a jelly-roll fashion. Coat rolled tenderloin with bread crumbs; place on the prepared baking sheet.
  • Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 348.5 calories, Carbohydrate 27.7 g, Cholesterol 84.8 mg, Fat 11.7 g, Fiber 2.2 g, Protein 31.6 g, SaturatedFat 5.5 g, Sodium 403.1 mg, Sugar 2.7 g

2 green onions, chopped
2 slices cooked bacon, crumbled
3 tablespoons shredded Cheddar cheese
2 tablespoons cream cheese, softened
2 tablespoons frozen chopped spinach
2 tablespoons finely chopped white mushrooms
¼ teaspoon chopped garlic
1 pinch dried parsley
salt and ground black pepper to taste
1 pork tenderloin, butterflied and pounded flat
1 cup dry bread crumbs

BACON/BLUE CHEESE STUFFED PORK LOIN

Make and share this Bacon/Blue Cheese Stuffed Pork Loin recipe from Food.com.

Provided by Fishgettersgirl

Categories     Pork

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 14



Bacon/Blue Cheese Stuffed Pork Loin image

Steps:

  • Preheat oven to 350°F.
  • To prepare the stuffing, place all ingredients in a bowl and stir until well mixed.
  • Butterfly (cut lengthwise almost all the way through) the pork loin. Butterfly again on the left side and on the right side.
  • Spread the stuffing evenly over the loin. Roll the loin up like a jelly roll and tie securely at 2-to-3 inch intervals with kitchen twine.
  • Place the loin in a shallow roasting pan. Sprinkle with garlic salt and black pepper.
  • Roast for 45-60 minutes, or until internal temperature is 150-155°F Let stand for 1 minutes.
  • Slice the pork, removing twine as necessary.

Nutrition Facts : Calories 460.1, Fat 31.8, SaturatedFat 13.1, Cholesterol 132.9, Sodium 353.6, Carbohydrate 3.5, Fiber 1.7, Sugar 0.7, Protein 39

3 -4 lbs boneless pork loin
kitchen twine
1/2 teaspoon garlic salt
1/2 teaspoon fresh ground black pepper
10 ounces frozen spinach, thawed and drained
4 ounces cream cheese, softened
1/2 cup crumbled blue cheese
1 1/2 tablespoons Dijon mustard
2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 teaspoon ground black pepper
1/2 cup chopped green onion
2 slices bacon, cooked and crumbled
1/4 cup walnuts, chopped (optional)

BLUE CHEESE STUFFED PORK LOIN CHOPS

This recipe occurred to me because I love blue cheese melted over a thick juicy beefsteak . . . why wouldn't it taste yummy with pork as well ? I have used both Roquefort as well as Gorgonzola, both work equally well. Measurements are estimates, as they will depend on the size of your chops.

Provided by FlemishMinx

Categories     Pork

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7



Blue Cheese Stuffed Pork Loin Chops image

Steps:

  • With a sharp knife, make a horizontal slit in one of the wide sides of each chop but do not cut completely through to any of the other sides.
  • Use the knife, your finger, or the handle portion of a wooden spoon to expand the void in the chop as large as possible.
  • The goal is to make a pocket for the cheese (picture a coin purse, where only the top is open).
  • Use as much of the cheese as is necessary to fill the pocket.
  • Secure with toothpicks in such a way that the chops will still lay levelly in a pan.
  • Heat olive oil in a saute pan.
  • Make several slices through the garlic yet keeping each clove intact.
  • Fry in the oil till brown but not burned, then remove from pan.
  • Season chops with salt, pepper, and thyme.
  • Brown the chops in the oil on each side.
  • The cheese will probably begin to melt and leak from the chop, but don't worry about this.
  • When chops are well browned, add the wine (as much as necessary to come about halfway up the sides of the chops) to the saute pan, cover and simmer for 5-10 minutes or until they are cooked through.
  • Remove them from pan directly to dinner plate.
  • Stir the cheese that has leaked out from the chops well into the wine and cooking juices, still over the heat, until you have a well-incorporated sauce.
  • This should only take a moment.
  • Serve sauce over the chops immediately, and enjoy.

Nutrition Facts : Calories 429.4, Fat 22, SaturatedFat 7, Cholesterol 130.3, Sodium 210.2, Carbohydrate 2.8, Fiber 0.1, Sugar 0.6, Protein 41.9

2 thick boneless pork chops (also known as mignonettes)
2 -4 tablespoons blue cheese
1 tablespoon olive oil
2 cloves garlic
1/4 teaspoon dried thyme, to taste
salt and pepper, to taste
1/2 cup dry white wine

STUFFED PORK LOIN

Make and share this Stuffed Pork Loin recipe from Food.com.

Provided by Joe Perez

Categories     Meat

Time 4h

Yield 8 serving(s)

Number Of Ingredients 7



Stuffed Pork Loin image

Steps:

  • For the Stuffing:.
  • In a medium sized bowl take the cream cheese, the shrimp, the jalapeno peppers, the green onions, and approximately ¼ cup of BBQ Rub and mix together. Set aside.
  • Take a sharp knife and hollow out a hole thru the center of the pork loin approx 1-½ inches to 2 inches in diameter. Save the portion of the loin that you cut out. Take the stuffing mix and fill the hollow hole you created in the pork loin. Take a part of the loin (approximately 1 inches thick) that you cut out of the center of the loin and replace it on the two ends of the stuffed loin. Use tooth pics to hold the pieces of loin in place. Now simply use the Simple 1-2-3 method of applying Worcestershire sauce and then the remaining ½ cup of a BBQ Rub over the entire pork loin and place on your smoker or oven. Cook at approximately 200 to 225 degrees for 2 ½ to 3 hours till you get an internal temperature of 160 degrees. After about an hour on the smoker I usually form a boat with some aluminum foil and place the loin inside the boat. You can use an aluminum pan if you wish. The reason for the foil or the aluminum pan is as the center of the loin heats up the stuffing will begin to ooze out of the ends of the loin and this makes clean up a lot easier.
  • Let the loin rest for about ½ hour then slice. It is a bit gooey but it is sooooo good.
  • By the way you can make just the stuffing mix and use it as a dip. It is great by itself.

Nutrition Facts : Calories 175.5, Fat 10.9, SaturatedFat 6.5, Cholesterol 141.7, Sodium 403.1, Carbohydrate 4.4, Fiber 0.5, Sugar 1.2, Protein 14.6

1 pork loin, about 8 to 10 inches long and 4 inches in diameter (not a tenderloin)
1 (8 ounce) package cream cheese, softened
1 -1 1/2 lb of small cooked baby shrimp
1 -2 jalapeno pepper, diced into small pieces (deseeded)
4 green onions, chopped
3/4 cup of a your favorite barbecue rub
Worcestershire sauce

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