Grillin with the Guru – Stuffed Pork Loin & Guru Twice Baked Potatoes 12-23

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Guru Christmas:

Stuffed Pork Loin with Spinach and Mushrooms

Twice Baked, Cheesy Potatoes with Grilled Green Onions

This is the perfect menu for hosting family and friends.  It’s non-traditional but comes together quickly and tastes incredible.

Merry Christmas from Keith and Curt!!

Stuffed Pork Loin with Spinach and Mushrooms

Ingredients:

  • 8 ounces Pecans (roughly chopped)
  • 1 lb Mushrooms (White button or Cremini)
  • ¼ cup Olive oil
  • 1 medium White onion (chopped)
  • 4 cloves Garlic (chopped)
  • 1 cup Dry white wine (Chardonnay, Pinot Grigio)
  • 1 lb Fresh Spinach
  • 8 ounces Cream cheese (room temperature)
  • 1 whole Pork Loin
  • 2 lbs. Smoked, sliced bacon
  • Louisiana Love Seasoning Blends to taste

Method:

  1. Place a small, heavy skillet over medium heat and add pecan pieces. 
  2. Toss (stir) frequently until very fragrant and lightly browned.
  3. Remove from skillet immediately as they will continue to cook and could burn.
  4. Allow to cool to room temperature.
  5. Rinse and slice mushrooms. 
  6. Place a large, heavy pan over medium-high heat and add the olive oil.
  7. Once hot, add the mushrooms, onions, and sauté for 3-4 minutes or until mushrooms are slightly softened.
  8. Add garlic and sauté for 1-2 minutes.
  9. Add wine to deglaze pan and allow to reduce by half.
  10. Add spinach and cook until wilted and liquid is reduced. 
  11. Add cream cheese, stirring until melted.
  12. Season with Louisiana Love to taste.
  13. Stir in pecans.
  14. Remove and allow to cool.
  15. Prepare a hardwood fire and place wood (coals) to one side of the fire box.
  16. Remove silver skin from pork loin and butterfly to ½″ thickness.
  17. Season inside of loin with Louisiana Love and spread cream cheese mixture over all the surface leaving about 1″ on a long edge with no mixture.
  18. Starting at the long edge roll lightly toward the edge with no mixture. 
  19. Prepare a basket weave of bacon large enough to wrap the loin.
  20. Season the outside of the loin, then place in the basket weave of bacon, and wrap the bacon around the loin.
  21. Place loin over indirect heat and allow to roast for 10-12 minutes per pound at 350˚ -375˚.
  22. Check doneness with a meat thermometer for 145˚ at the thickest part of the loin.
  23. Remove and allow to rest for 10-15 minutes.

Twice Baked Cheesy Potatoes with Grilled Green Onions

Ingredients:

  • 4 medium Russet potatoes 
  • 1 lb. Smoked, sliced bacon
  • 2 bunches Green onions
  • 2 tablespoons Vegetable oil
  • 1 lb. Shredded cheese (Colby-Jack or Jalapeno Jack)
  • 8 ounces Butter (unsalted)
  • 8 ounces Sour cream
  • Louisiana Love Seasoning Blends to taste

Method:

  1. Preheat Oven to 425˚
  2. Wash potatoes then using a fork prick the skin over the entire potato.
  3. Bake potatoes directly on the rack for 50-55 minutes or until a knife goes through the potato with little to no resistance. 
  4. Prepare a hardwood fire, oil green onions, and grill until wilted and medium charred.
  5. Remove, allow to cool, and chop into ¼″ pieces.
  6. Cook bacon in oven or pan until crispy, reserve the rendered fat, remove and crumble.
  7. Remove potatoes and split lengthways. 
  8. Place clean kitchen towel in your hand to hold potato half then scoop out flesh into a suitable bowl and reserve skins.
  9. Add butter, bacon fat, cheese, green onions, seasoning, and mash until smooth and all ingredients are incorporated.
  10. Add sour cream and stir until smooth.
  11. Add mixture back into skins, place on baking sheet and in 350˚ oven for 20-25 minutes.

Stay hungry!