How to Stuff Pork Loin at waltonsinc.com

Looking to try something new for Christmas Dinner?
Ingredients used in video pork loin:
What you need from Walton's-
Excalibur Butter Flavored Roast Beef Pump
Excalibur Stout Ranch Cheddar Dip
KC Bold & Spicy Rump Rub
Other Ingredients:
Bacon- thinly sliced
Parmesan cheese- shredded
5lbs pork loin
Cream cheese
Fresh spinach

Written Direction:
To make a stuffed pork loin, begin by injecting your pork loin with Excalibur Butter Flavor Roast Beef Pump following the directions on the package. Then mix cream cheese and Excalibur stout ranch cheddar dip mix. Set aside. Fillet your loin until flat and ½ inch thick. Next, spread cream cheese mixture evenly over flattened pork fillet. Then, add fresh spinach on top of cream cheese mixture. Lay strips of bacon on top of spinach. Afterwards, sprinkle on shredded parmesan cheese. Now you are ready to roll. Beginning with the part of the pork loin you ended with when filleting, tightly roll pork loin and stuffing contents. Take your large roast wrap, following directions of package, slide roast wrap over stuffed pork loin and close off ends. Rub Bold and Spicy Kansas City Style Rump Rub generously on wrapped stuffed pork loin. Your Stuffed Pork Loin is almost done! Now, place your Rump rub onto a smoker. We chose to use a black olive pellet grill. For the first hour, have your smoker set between 150°-180° Fahrenheit. When the first hour is up, crank the temperature up to 225° and cook until the internal temperature of the pork loin is at least 145°. Finally, remove the pork loin from the smoker, slice thickly, and serve! Enjoy!!