A new take on what you can BBQ, Southwestern Stuffed Pork Loin. Rolled to perfection and smoked evenly, this elegant dish is layered with smoky Anaheim chiles, spicy chorizo, tangy Manchego cheese, and bright cilantro. Topped with creamy avocado crema, it’s a rich tapestry of Southwest flavors in every juicy slice.
Southwestern Stuffed Pork Loin
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
6
Prep Time
30 minutes
Cook Time
1 hour
Calories
670
Whether you're hosting a dinner gathering or elevating a weekend meal, this stuffed pork loin brings bold sophistication and crowd-pleasing flair.
Ingredients
- 3 lb boneless pork loin
- 3 Anaheim peppers
- 1/2 lb chorizo, cooked
- 1 cup manchego cheese, grated
- 1/2 a yellow onion
- 1 cup cilantro, rough chop
- 4 cloves garlic
-
Cattleman's Grill Carne Asada Seasoning
- 16 oz container of sour cream
- 1 large ripe avocado
-
1/2 tsp salt
- 1 tbsp lime juice
Avocado Cream
Directions
- Preheat your cooker to 275°F. Roast the Anaheim's over an open flame until the skins are blackened. Place them in a ziploc and let sit/steam for 20 minutes. Under cold running water, remove the blackened skins, the stems and seeds. Cook the chorizo. Drain any excess fat.
- Butterfly the pork loin, so that you have one large flat rectangle of pork loin. Combine the onion, garlic and cilantro in a food processor, and pulse until minced. Spread the onion mixture over the surface of the pork loin, leaving about an inch of space at the far end. Lay the roasted Anaheims flat on top of the onion mixture. Sprinkle the cheese over the peppers, then the chorizo over the cheese.
Roll the loin into a cylinder, rolling toward the end where you left an inch without filling. The seam should be on the bottom. Wrap in a Frogmat and place seam-side down onto the cooker.
- Generously sprinkle Cattleman's Grill Carne Asada Seasoning on all outer surfaces of the loin. Smoke directly on the grates at 275°F until an internal temperature of 140°F is reached (check the temperature using an instant read thermometer like the Maverick PT-75). Rest 20 minutes, lightly covered. Slice and serve with Avocado Crema.
Avocado Cream
Combine ingredients in food processor. Process until smooth.
Recipe Note
What You’ll Love
Layered excitement—pepper char, cheese melt, meaty chorizo, and fragrant herbs all in one roll
Balanced indulgence—smoky, spicy stuffing meets a silky avocado crema for creamy contrast
Low-and-slow precision—a consistent 275°F smoke ensures the perfect tenderness throughout
Impressive presentation—beautiful slices that look as good as they taste
Frequently Asked Questions
Can I substitute Anaheim peppers?
Yes—poblano or hatch chiles work too; adjust roasting for flavor balance.
How long should the pork rest?
Rest for 20 minutes loosely covered to allow juices to redistribute.
Can I swap the cheese?
Try pepper jack or Monterey Jack for a creamy melt with different flavor notes.
Leftovers storage?
Store tight in an airtight container in the refrigerator for up to 3 days—great sliced cold or reheated.
Can I cook these indoors?
Nutrition
Nutrition
- Serving Size
- 14.18 oz
- per serving
- Calories
- 670
- Carbs
- 10 grams
- Protein
- 70 grams
- Fat
- 38 grams
- Sodium
- 1459 milligrams
