Ingredients
- 1 1/2 to 2 lb pork loin
- 1 1/2 pound thick cut bacon
- 16 ounce jar creole butter injection marinade
- 1 ounce 8 oz block cream cheese
- 4 ounce feta cheese w/basil and sundried tomato
- 4 ounce whole jalapenos
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
For grill:
- 1 1/2 to 2 lb pork loin
- 1 1/2 pound thick cut bacon
- 16 ounce jar creole butter injection marinade
- 1 ounce 8 oz block cream cheese
- 4 ounce feta cheese w/basil and sundried tomato
- 4 ounce whole jalapenos
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 20 pound charcoal
- 2 pound hickory chips
Preparation
Baking Directions:
Get charcoal burning in BBQ pit fire box with hickory chips.
Trim excess fat from pork loin.
Weave bacon into a square to go around the pork loin.
Cut jalapenos and clean out seeds and white rind.
Mix cream cheese, feta cheese, onion powder, and garlic powder.
Make a slice lengthwise down pork loin.
Line the inside of pork loin with peppers, then stuff with cheese mix.
Sprinkle outside of pork loin with southwest mesquite chipotle seasoning.
Wrap pork loin with bacon and secure with toothpicks.
Once BBQ pit reaches 250 degrees, place pork loin on the BBQ pit (indirect heat side) cook for 1 ½ hours or until internal temperature reaches 165 degrees.
