Grilled Pork Filet with a Mushroom Stuffing made of Cream Cheese, Onion, Garlic and Sage. Cooked on Kamado grill over indirect heat. Tender and moist!
Ingredients
1 pork loin filet
salt
pepper
granulated garlic
Filling
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
Instructions
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.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2018/08/22/grilled-pork-loin-filet-with-mushroom-stuffing/