Caprese-stuff Pork Loin

This recipe for Caprese-Stuffed Pork Loin relies upon the smoky flavors of the grill to elevate the creaminess of the fresh salad, while wrapping it into a juicy pork loin.

Croix Valley

Croix Valley Foods is run by Damon and Lu Holter out of Hudson, Wisconsin. As one of the fastest-growing BBQ Brands in the country, Croix Valley products can be found in BBQ Supply shops, hardware & home improvement stores, meat markets, specialty food shops and grocery stores across North America. Croix Valley's line up includes: BBQ sauces, BBQ rubs, boosters, seasonings, and more! Many of Croix Valley's product have been featured on Food Network.

See more recipes by Croix Valley

Prep Time:

Total Time:

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Ingredients:

4 – 5 lb pork loin
1 large tomato, sliced
4 – 5 fresh mozzarella slices
5 leaves fresh basil
Olive oil
Croix Valley Memphis Rub and/or
Croix Valley Italian Rub
Lumber Jack 100% Apple BBQ Pellets

Instructions:

With sharp knife, cut the pork lengthwise begging on the side and rolling the meat against the knife until the tenderloin lays out flat (about ½” thick).
Coat both sides of the pork with olive oil and evenly coat with Memphis Rub or Italian Rub.
In the middle of the pork, place layer of cheese, then tomato, then basil and roll or wrap the pork loin back up, utilizing bamboo skewers to hold meat in place.
Transfer to indirect heat in a covered 400°F grill. Cook for approximately 10-15 minutes per side, turning once until internal temperature of the meat has reached 160°F.
Let meat rest for 5-10 minutes before slicing.