Ingredients

1 3–4 lb Boneless Pork Loin Roast 1 lb Regular Cut Bacon 2 tbsp Meat Church Honey Hog seasoning 8 oz Cremini mushrooms (finely chopped) 2 cloves garlic (minced) 1 shallot (diced) 1 cup fresh spinach (wilted) 1/2 cup grated Parmesan or Gruyère cheese

Directions

Butterfly the Pork

Lay the loin flat. Use a sharp knife to slice lengthwise through the middle, stopping about ½ inch before the other side. Open it like a book. Cover with plastic wrap and use a meat mallet to pound it to a uniform ½-inch thickness.

Sauté the Filling

In a skillet, sauté your mushrooms, shallots, and garlic until soft. Stir in the spinach until wilted. Let the mixture cool completely before adding the cheese. (Warm filling will cause the meat to cook unevenly).

Stuff and Roll

Spread the cooled filling over the pork, leaving a 1-inch border. Roll the loin up tightly like a jelly roll. Secure the roll every 2 inches with butcher's twine.

The Bacon Wrap

Lay out strips of bacon on a piece of parchment paper to create a "weave" or simply lay them side-by-side. Place the pork roll on top and wrap the bacon around it, tucking the ends underneath. Season the exterior generously with your BBQ rub.

The Smoke

Preheat your pellet grill to 250°F. Place the roast directly on the grates. Smoke until the internal temperature of the pork (not the filling) reaches 145°F. This usually takes 2.5 to 3 hours.

⏱ 2.5 to 3 hours 🔥 250°F 🌡 145°F

The Sear (Optional)

If you want the bacon extra crispy, crank the grill to 400°F for the final 10 minutes of the cook.

⏱ 10 min 🔥 400°F

Rest and Slice

Remove from the grill and let it rest for 15 minutes. This allows the juices to set so the filling doesn't spill out when you slice. Remove the twine and cut into 1-inch medallions.

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