Bourbon BBQ Glazed Stuffed Pork Loin

Bourbon BBQ Glazed Stuffed Pork Loin


  • 2 lb Boneless Pork Loin Butter flied
  • 1 lb Spinach Picked and Washed
  • 1/2 c Shredded Swiss Cheese
  • 4 cloves Roasted Garlic
  • 1/4 c White Wine
  • 2 T Pork Rub
  • 1 T Vegetable or Olive Oil
  • 1/2 c Stuart & Co. Bitchin’ BBQ Sauce


  • 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 and place in the Mr. Bar-B-Q Flip Basket skin side down.
  • Close the lid and lock into place.
  • Place the basket 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.
  • Remove pork from basket and let rest for 10 minutes before slicing.


Created by Stuart & Co • Handcrafted in Brooklyn