Oct 14, 2013

Big Green Egg: Cream Cheese, Spinach and Apple Cranberry Chutney Stuffed Pork Loin

Okay, this was soooo good.  We would do a couple things differently next time, but we could have served this to company.

Let's start with a few pictures -



Big Green Egg: Cream Cheese, Spinach and Apple Cranberry Chutney Stuffed Pork Loin | The Lowcountry Lady

Big Green Egg: Cream Cheese, Spinach and Apple Cranberry Chutney Stuffed Pork Loin | The Lowcountry Lady

Big Green Egg: Cream Cheese, Spinach and Apple Cranberry Chutney Stuffed Pork Loin | The Lowcountry Lady

Big Green Egg: Cream Cheese, Spinach and Apple Cranberry Chutney Stuffed Pork Loin | The Lowcountry Lady

Big Green Egg: Cream Cheese, Spinach and Apple Cranberry Chutney Stuffed Pork Loin | The Lowcountry Lady


Ingredients:

  • 3-4lb Pork Loin (we used tenderloin this time because I didn't know the difference when purchasing.  Oops.)
  • 1 8oz block of Philadelphia Cream Cheese
  • 1 cup of fresh spinach
  • 4 Tbs of Apple Cranberry Chutney (I like Stonewall Kitchen's and found it at Coastal Cupboard)


Directions:

  1. Heat the egg to 350°.  We added a couple pieces of apple wood tonight.
  2. Roll cut the pork loin.  This video has a very good demonstration if you want to see what this technique looks like.
  3. Spread the cream cheese across the meat.  You could also add a little goat cheese or replace the cream cheese with goat cheese completely.
  4. Spread or dot the chutney over the cream cheese.  Use whatever kind of chutney you love.
  5. Top the spread with a layer of clean, dry spinach leaves.
  6. Roll the loin and tie it with string.
  7. Place the loin on the egg and cook it to an internal temp of 140° then remove it and let it sit for 10-15 minutes before slicing.


Tips for next time:
  • Pork loin and pork tenderloin are not the same thing. Buy the pork loin.
  • Consider adding an herb rub on the outside - it could have used a little something.

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