New Year’s Eve Dinner with Legendary Flavor: Barrel-Smoked Stuffed Pork Loin

New Year’s Eve Dinner with Legendary Flavor: Barrel-Smoked Stuffed Pork Loin

🍖 More Than a Dinner: Barrel-Smoked Stuffed Pork Loin

Looking for a recipe that’s more than just food—it’s an experience? This Stuffed Pork Loin is the perfect excuse to fire up the barrel, crack open a few beers, and gather family and friends around the fire.

Today we’ll show you how to prepare an incredibly juicy cut, stuffed with classic flavors (bacon, cheese, and basil) and topped with a homemade bacon jam that will take your New Year’s Eve dinner to the next level.

Easy, simple, and packed with the smoky flavor we all love!

🛒 What You Need (Ingredients)

For the star of the show (The Pork Loin):

🥩 1 Pork loin (center-cut): Whole and trimmed.
🌭 Mustard: The perfect base to help the rub stick.
🧂 The Rub (Seasoning): Garlic salt, paprika, salt, and your favorite pork spice blend.
🥓 Bacon: Long slices.
🧀 Sliced cheese: Mozzarella, double cream, or provolone (something that melts well!).
🌿 Basil: Fresh leaves.

For the Bacon Jam (The secret):

🥓 Bacon, finely diced.
🧅 Onion (white or red), finely chopped.
🍬 Brown sugar.
🍶 A splash of vinegar and a bit of water.

🔥 Let’s Get to Work: Step-by-Step Preparation

1. Prepare the Canvas 🔪

First, open up the loin. Using a very sharp knife, make a “butterfly” cut or carefully unroll it. The goal is to end up with a flat, even sheet of meat so it’s easy to work with.

2. Season with Power 🧂

Spread a generous layer of mustard over the entire inner surface; this will act like glue. Then sprinkle in this order to build layers of flavor:

  • Garlic salt

  • Your favorite spices

  • Paprika (for amazing color)

  • Salt to taste

3. The Tricolor Filling 🥓🧀🌿

On the seasoned meat, assemble the filling:

  • A layer of sliced bacon

  • A generous layer of cheese

  • Finish with fresh basil for that aromatic, herbal touch that cuts through the richness

4. Roll It Up & Into the Barrel 🔥

Roll the meat tightly, making sure the filling stays compact (you can use butcher’s twine to tie it and keep its shape).

Into the barrel it goes! Hang it and let the heat and smoke work their magic.

💡 PRO TIP: While the loin cooks, don’t waste time. Use the upper grill of your barrel to make the sauce right there.

5. The Crown Jewel: Bacon Jam 🍯

Use a cast-iron skillet inside the barrel:

  • Brown the diced bacon until crispy

  • Add a bit of water to deglaze (release all that flavor stuck to the pan)

  • Add the chopped onion and sauté

  • Stir in the brown sugar to caramelize and a splash of vinegar to balance

  • Let it reduce until thick, dark, and glossy

🍽️ The Grand Finale: Plating
When the pork is perfectly cooked, remove it and let it rest for a few minutes (this is crucial so the juices redistribute). Slice into medallions, serve immediately, and generously spoon the hot bacon jam over the top.

And that’s it! A winning recipe to ring in the New Year with the true flavor of the barrel. 🔥🍖

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