Grilled Pork Loin Filet with Mushroom Stuffing
You’ve got to try this Grilled Pork Filet with a Mushroom Stuffing made of Cream Cheese, Onion, Garlic and Sage. It’s cooked on Kamado grill over indirect heat. Your gas grill would also work over indirect heat.
I have fallen in love with these pork loin filets that Smithfield® sells. They are the perfect size for a small family and the leftovers made a delicious pork sandwich the next day. The pork loin filets are so moist and tender they almost melt in your mouth. They’re really affordable to! They also are fresh, have never been frozen and are all natural, without added steroids, hormones or artificial ingredients. I found them at Walmart.
To prepare the mushrooms, I chopped them in a food processor. Then I added them to a pan with a little oil to saute them to get all of the juices out of them. When I got them started I added onion and garlic to the food processor. Chop them to the same size as the mushrooms. Add them to the pan and continue to cook until they look like the ones below. Add the fresh sage. Cool before adding the cream cheese.
Then combine this mixture with the cream cheese and sage, salt and pepper.
Then comes the fun part of stuffing the filet. I use the steel from my knife set and carefully thread it down the center of the filet. Wiggle it around to make the hole larger. (after I did mine I thought I should of used the bottom of my turkey baster to help enlarge the hole. If you have a better idea leave me a comment below please) You want this hole to be big enough for at least 2 fingers to go inside. You will have to stretch the meat gently with your fingers to get the cavity large enough. Then use a spoon to put the filling in, pressing it down with the spoon. (At this point you might be swearing at me a little but have a little patience, it will work) Massage the filling down by gently squeezing from the top to push it down to the center. I got all but a couple of tablespoons of the mixture into mine. This is worth the time fussing with this, I promise! Refrigerate at least 20 minutes after seasoning the outside of your filet.
You could also make this using pork tenderloin but I really liked the pork loin filet, it’s bigger around making the task of stuffing the center easier.
I served mine with some butternut squash ravioli with some fried sage in butter.
- 1 pork loin filet
- granulated garlic
- 8 oz. mushrooms
- 6 oz. cream cheese at room temperature
- 3/4 cup onion
- 3 garlic cloves
- 1 tablespoon oil
- 5 - 6 fresh sage leaves - chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Put the mushrooms in a food processor with a cutting blade. Give it a few whirls until mushrooms are chopped up in a small dice.
- Heat oil in a large saute pan. Add mushrooms. Stir frequently.
- Chop up garlic and onion until finely chopped. Add to the mushrooms. Saute until the juices are evaporated. Remove from heat and cool
- Stir the cream cheese into the mushrooms with sage, salt and pepper.
- Poke a hole down the center of the pork loin filet. It needs to be big enough for at least 2 fingers to fit into it.
- With a spoon push the filling into the hole you just made. If it isn't going in easy the hole isn't large enough. Massage the filling gently down to the center until the loin is filled.
- Season the outside of the pork loin filet with the garlic, salt and pepper. Refrigerate at least 20 minutes. (this can be ahead of time and refrigerated longer - like morning of)
- Start a fire on one side of the grill. You want the fire to be around 275 - 300 degrees.
- Brown the roast over direct heat until well browned. Mine took about 10 minutes.
- Put it on the side of the grill without heat. Cook until the roast is 165 degrees. Mine took about 1 hour 20 minutes. This will depend on how hot your grill is.
Maybe you’d like to try our recipe for?
Grilled Boneless Pork Chops with a Maple and Rosemary Glaze
Pressure Cooker Mexican Pork Roast
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