BBQ Pork Loin Stuffed with Basil, Garlic, and Cheese

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

1. 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.
2. Marinating: Prepare a marinade with olive oil, lemon juice, and spices, and let the pork loin absorb these flavors for at least an hour.
3. Filling: Create a flavorful filling with cheese, chopped garlic, basil, and dried apricots.
4. Rolling and Securing: Roll the pork loin tightly with the filling inside and secure it with butcher’s twine.
5. Grilling: Grill the pork loin on medium heat, turning occasionally, until it reaches an internal temperature of 145°F.
6. 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

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

• Author: Living the Gourmet
• Total Time: 40 minutes
• Yield: 4-6 1x

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Ingredients

Units USM Scale 1x2x3x

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

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Instructions

For the Stuffed Pork Loin:

1. Combine all of the ingredients for the marinade in a small bowl and mix. Set aside.
2. Combine all of the ingredients for the pork loin filling in a bowl and toss.
3. Place the flattened pork loin on a clean surface and rub the marinade on the meat.
4. Place the stuffing mixture over the flattened pork; do not overfill or you will not be able to roll the pork.
5. Roll the pork like a strudel.
6. Secure the pork with the butcher's twine and rub the marinade all over the outside of the pork.
7. Place the pork roll in a covered dish and let it sit in the refrigerator for at least one hour.
8. Brush the grill with vegetable oil and place the pork on the grill.
9. Grill, turning occasionally until a thermometer inserted in the center reaches 140 degrees F, about 25 – 30 minutes.

For the Crostini:

1. Place the broccoli in salted water and give it a quick boil. Do not let the broccoli overcook. Drain and set aside.
2. 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.
3. Place the broccoli on the griddle with a drizzle of olive oil and a dash of salt and give it a slight char.
4. Let the veggies cool and place in a food processor with 2 – 3 tablespoons of olive oil, salt, and black pepper and process.
5. Slice the bread ¼-inch in thickness and place it on a heated griddle with a brush of olive oil.
6. 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

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FAQ for Stuffed Pork Loin Recipe

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.}