Fire up those grills, because we’ve got a real summer-themed treat for you today - BBQ Pork Loin Stuffed with Basil, Garlic, and Cheese. We’ll be serving today’s barbecued pork loin alongside crispy crostini topped with a mix of cheese and grilled veggies, for extra cheesy goodness.
The pork loin is stuffed with a sweet and savory mix of fresh basil, diced dried apricots, a mix of three difference cheeses, and plenty of garlic. The end result is a barbecued delight that equal parts smoky, sweet, and savory, and that’s sure to be a hit at your next backyard cookout. Pair it with a crisp and fruity tall glass of Spritz Del Conte, and you’ve got everything you need for something truly wonderful.
Best of all, this recipe uses only easy to find, affordable ingredients that are readily available at your local supermarket. What’s more, the stuffing can be modified to suit your palate, so feel free to experiment with difference mixes of cheese, different herbs, or different fruits. Think of today’s recipe as a canvas for your own creativity.
Now, without further delay, let’s get grilling, because we’ve got a lot to cover.
Recipe Overview- What to Expect
Taste and Texture
The pork loin, marinated with a zesty mix of lemon juice, olive oil, and spices, is juicy and tender, with a sweet and savory filling. The filling, made of cheese, fresh basil, and sweet dried apricots, adds a rich, savory, and slightly sweet dimension to recipe. Meanwhile, the crostini, topped with a medley of grilled vegetables and melted cheese, provides a crispy, crunchy contrast to the tender pork.
Difficulty Level
I’ll be completely honest and admit that this recipe falls into the category of moderate difficulty. It involves several steps, such as butterflying and pounding the pork, marinating, rolling, and grilling. The crostini preparation is simple and can be easily managed while the pork is grilling. With a bit of patience and attention to detail, even a home cook with moderate experience can successfully execute this dish.
Preparation Process
- Butterflying and Pounding the Pork Loin: Start by butterflying and pounding the pork loin to an even thickness, which ensures uniform cooking and easier rolling. It’s a fairly simple process, but one that takes some getting used to. For another example of a butterflied recipe, see my stuffed pork tenderloin.
- Marinating: Prepare a marinade with olive oil, lemon juice, and spices, and let the pork loin absorb these flavors for at least an hour.
- Filling: Create a flavorful filling with cheese, chopped garlic, basil, and dried apricots.
- Rolling and Securing: Roll the pork loin tightly with the filling inside and secure it with butcher’s twine.
- Grilling: Grill the pork loin on medium heat, turning occasionally, until it reaches an internal temperature of 145°F.
- Preparing the Crostini: While the pork is grilling, grill the vegetables and blend them with olive oil as directed below in the recipe card. Spread this mixture over the crostini, top with cheese, and serve.
Pairings
This stuffed pork loin pairs beautifully with a variety of sides. The grilled veggie crostini adds a fresh, crunchy element that complements the tender, flavorful pork. Consider serving this dish with a light, crisp salad dressed in a simple vinaigrette, or roasted seasonal vegetables for a well-rounded meal, such as my eggplant salad. For a complete dining experience, pair this dish with a glass of light red wine, such as Pinot Noir or a Merlot, or a chilled white wine, such as a summery Long Island Sauvignon Blanc. This recipe is perfect for special occasions, family gatherings, or a weekend dinner that impresses without being overly complicated.
Stuffed Pork Loin with Grilled Veggie Crostini – Ingredient List
Stuffed Pork Loin:
- 3 lb. pork loin
- Tip: Butterfly and pound the pork loin to ensure even thickness and easier rolling.
- Substitution: Pork tenderloin can be used but adjust the cooking time.
- Butcher’s twine
- Tip: We’re using this to secure the pork roll to keep the filling inside and maintain shape.
Marinade:
- 1/4 cup olive oil
- Tip: The base of the marinade. Helps in marinating and keeping the pork moist.
- Substitution: Any flavor-neutral cooking oil can be used in place of olive oil.
- Juice of 1 lemon
- Substitution: Lime juice, or your preferred vinegar, such as rice wine or white wine vinegar, can be used.
- 3/4 tsp. salt
- Tip: Sea salt or kosher salt for best results.
- 1/2 tsp. black pepper
- Tip: I recommend freshly ground black pepper for the best aromatics.
- 1/2 tsp. paprika
- Tip: Adds a mild spice and a bit of color to the marinade.
- 1 tsp. dried oregano
- Substitution: Fresh oregano can be used; double the quantity if using fresh.
Filling:
- 1 package of Sargento Chef Blends 4 State Cheddar
- Substitution: Any shredded cheese blend can be used. Mix and match your favorite cheese to find the blend that’s perfect for you.
- 3 cloves of garlic - chopped
- Tip: I do recommend fresh garlic, as you want the juices seeing into the meat.
- Note: Adjust the quantity to suit your taste.
- 1 bunch of fresh basil - chopped
- Substitution: Fresh spinach or arugula can be used as greens if fresh basil isn’t available, but this will alter the taste of the filling quite a bit.
- 1/2 cup of dried apricots - chopped
- Tip: Adds a sweet contrast to the savory elements.
- Substitution: Dried cranberries or raisins can be used. Mix and match your preferred fruits to find your favorite.
Crostini:
- Sargento Chef Blends 4 State Cheddar
- Tip: Melts well and provides a flavorful topping. Here again, use your preferred blend of cheese.
- One loaf of Italian bread
- Substitution: French baguette or ciabatta can be used.
- 1 broccoli crown
- Tip: Blanch in salted water briefly to maintain color and texture.
- 1 pint of grape tomatoes
- Tip: Halve for even grilling and blending.
- 2 cloves of garlic
- Tip: Grill in their skins to prevent burning, then peel.
- 1/2 sweet onion
- Substitution: Red onion can be used for a sharper flavor.
- 1/2 tsp. salt
- Tip: Season to taste, keeping in mind the saltiness of other ingredients.
- 1/2 tsp. black pepper
- Tip: Freshly ground enhances the overall flavor.
- Olive oil for drizzling
- Tip: Use high-quality extra virgin olive oil for the best flavor.
BBQ Pork Loin Stuffed with Basil, Garlic, and Cheese
- Total Time: 40 minutes
- Yield: 4-6 1x
Ingredients
For the Stuffed Pork Loin:
- 3 lb. pork loin, butterflied and pounded
- Butchers twine for securing the pork
For the Marinade:
- 1/4 cup olive oil
- Juice of 1 lemon
- 3/4 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. paprika
- 1 tsp. dried oregano
For the Filling:
- 1 package of cheddar (I used Sargento Chef Blends 4 State Cheddar)
- 3 cloves of garlic, chopped
- 1 bunch of fresh basil, chopped
- 1/2 cup of dried apricots, chopped
For the Crostini:
- Cheddar Cheese (I used Sargento Chef Blends 4 State Cheddar)
- One loaf of Italian bread
- 1 broccoli crown
- 1 pint of grape tomatoes
- 2 cloves of garlic
- 1/2 sweet onion
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- Olive oil for drizzling
Instructions
For the Stuffed Pork Loin:
- Combine all of the ingredients for the marinade in a small bowl and mix. Set aside.
- Combine all of the ingredients for the pork loin filling in a bowl and toss.
- Place the flattened pork loin on a clean surface and rub the marinade on the meat.
- Place the stuffing mixture over the flattened pork; do not overfill or you will not be able to roll the pork.
- Roll the pork like a strudel.
- Secure the pork with the butcher's twine and rub the marinade all over the outside of the pork.
- Place the pork roll in a covered dish and let it sit in the refrigerator for at least one hour.
- Brush the grill with vegetable oil and place the pork on the grill.
- Grill, turning occasionally until a thermometer inserted in the center reaches 140 degrees F, about 25 – 30 minutes.
For the Crostini:
- Place the broccoli in salted water and give it a quick boil. Do not let the broccoli overcook. Drain and set aside.
- Heat a griddle and place the grape tomatoes, garlic in the skin and the sweet onion on the griddle to grill with a drizzle of olive oil and a dash of salt. Grill until slightly charred.
- Place the broccoli on the griddle with a drizzle of olive oil and a dash of salt and give it a slight char.
- Let the veggies cool and place in a food processor with 2 – 3 tablespoons of olive oil, salt, and black pepper and process.
- Slice the bread ¼-inch in thickness and place it on a heated griddle with a brush of olive oil.
- Top the bread with a spoonful of the broccoli and tomato mixture and finish with the Sargento Chef Blends 4 State Cheddar.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
FAQ for Stuffed Pork Loin Recipe
To butterfly the pork loin, use a very sharp knife to slice lengthwise through the center of the loin, stopping just short of the other side. Open it like a book on a cutting board. Cover with plastic wrap and use a meat mallet to pound it to an even thickness. This ensures the pork loin cooks evenly and is easier to roll with the stuffing.
Using indirect heat on a gas grill or charcoal grill is the best way to cook a stuffed pork loin. Place the pork loin on the side of the grill away from direct flames. This allows for even cooking without burning the outside of the loin.
The stuffed pork loin should reach an internal temperature of 145 degrees Fahrenheit. Use a meat thermometer to check the temperature at the thickest part of the loin for the best results.
Use kitchen twine or butcher’s string to tie the stuffed pork loin at regular intervals along its length, as shown in the pictures. This helps keep the filling inside and maintains the shape of the loin during cooking.
Yes, you can prepare the stuffed pork loin up to a day in advance. Marinate the meat, prepare and stuff the loin, secure it with twine, and store it in an airtight container in the refrigerator until ready to cook.
You can get creative with different fillings such as goat cheese, feta cheese, gruyere cheese, sun-dried tomatoes, fresh spinach, or red peppers. As mentioned earlier, feel free to get creative with the filling.
While pork loin is ideal, you can also use a whole pork tenderloin for this recipe. Just adjust the cooking time as tenderloins cook faster than loins.
This dish pairs well with roasted vegetables, mashed potatoes, a fresh green salad, or macaroni salad. Basically, all of your barbecue favorites.
Marinate the pork loin for at least an hour to enhance the flavor and tenderness. Cooking over indirect medium heat and checking the internal temperature with a meat thermometer ensures the pork remains juicy and tender.
Yes, you can roast the stuffed pork loin in an oven preheated to 350 degrees Fahrenheit. Place the loin on a rack in a roasting pan and cook until the internal temperature reaches 145 degrees Fahrenheit. However, this will alter the taste, as the grill helps pack in that smoky barbecue flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain moisture and flavor. Leftover slices can also be used in sandwiches or salads.
Turn the pork loin occasionally to ensure even cooking and prevent burning, as directed in the recipe card. You are looking for the color shown in the photos, not char. Using a meat thermometer is the best way to determine when it’s perfectly cooked.
If you don’t have a meat mallet, you can use a heavy rolling pin or even the bottom of a small saucepan to pound the pork loin to an even thickness.
Consider adding lemon zest, fresh herbs like rosemary or thyme, or a bit of brown sugar for a touch of sweetness to enhance the marinade. Again, getting creative is half the fun.
Yes, you can prepare a simple pork loin roast using the same marinade and cook it without stuffing. This version is still flavorful and a bit easier to prepare for weeknight dinners.
And that’s our BBQ Pork Loin Stuffed with Basil, Garlic, and Cheese. If you enjoyed today’s recipe, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you.
Happy Grilling!
This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.
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Beth says
This sounds amazing! I love the juicy pork with the BBQ sauce on the outside and the basil on the inside.
Chenee says
I really liked the way the basil accented the pork in this recipe. So good!
Kim says
I loved the pork and I loved the crostini. Winning recipe!
Charah says
Love this recipe, will try soon. thanks
Neha says
You had me at basil and garlic. I can only imagine how good pork would taste with these two in it. I am so trying this recipe out!
Becky, Cuddle Fairy says
Looks delicious! Pork loin is something I haven't cooked much of and don't really know what to do with so this is super helpful, thank you!
Sue-Tanya Mchorgh says
This BBQ Pork Loin recipe sounds absolutely mouthwatering! The combination of basil, garlic, and a trio of cheeses with the smoky flavor of the grill promises a delightful treat. Serving it with crispy crostini and grilled veggies is a brilliant idea. I love that the recipe is versatile and uses simple, accessible ingredients. Can't wait to try this at my next backyard cookout!
Jupiter Hadley says
This really looks like a show stopper when it comes to dinner parties! What a fun idea for mains.
Lavanda Michelle says
My family loves trying new dishes, and this BBQ pork loin stuffed with basil, garlic, and cheese sounds perfect for our next cookout.
karen says
oh my oh my...this looks soooo good, so good!!! I can't wait to make stuffed pork loin, I never had it before.