Bacon-Wrapped, Green Chile & Monterey Jack Stuffed Pork Loin

This Bacon-Wrapped, Green Chile & Monterey Jack Stuffed Pork Loin is a showstopper that combines smoky, savory flavors with a melt-in-your-mouth filling. The juicy pork loin is butterflied, stuffed with creamy Monterey Jack cheese and roasted green chile, then wrapped in crispy bacon for the ultimate indulgence.

Whether you’re grilling for a special occasion or just craving a hearty, flavorful dinner, this recipe delivers on both taste and presentation.

Plus, the combination of direct and indirect heat on the grill ensures perfectly cooked pork with a deliciously smoky crust.

Why You’ll Love This Recipe:

People will love this Bacon-Wrapped, Green Chile & Monterey Jack Stuffed Pork Loin because it’s the perfect blend of smoky, savory, and cheesy goodness in every bite.

The crispy bacon adds a rich, flavorful crunch, while the melt-in-your-mouth Monterey Jack cheese and roasted green chile provide a creamy, slightly spicy surprise inside.

The pork loin itself remains tender and juicy, with a deliciously smoky flavor from the charcoal and pecan wood.

Whether you’re a fan of bacon, cheese, or bold flavors, this dish checks all the boxes and is guaranteed to impress at any gathering or family meal.

Plus, the grill-cooked aroma and crispy bacon finish make it a true crowd-pleaser!

Key Ingredients:

Pork Loin: A tender, juicy cut of meat that serves as the perfect base for stuffing and grilling.

Monterey Jack Cheese: Melts beautifully to create a creamy, rich filling that balances the smokiness of the pork.

Roasted Green Chile: Adds a mild heat and earthy flavor that complements the cheese and pork perfectly.

Bacon: Crisp, smoky, and savory, the bacon wrapping helps seal in moisture while adding a delicious crunchy texture.

Butcher’s Twine: Used to secure the stuffing and bacon, ensuring the roast holds together while cooking.

Bacon-Wrapped, Green Chile & Monterey Jack Stuffed Pork Loin

Ingredients:

1.5 to 2 lb pork loin (boneless)

1 cup Monterey Jack cheese, shredded

1/2 cup roasted green chile, chopped (canned or fresh)

10–12 slices of bacon

Butcher’s twine (for tying)

Salt and pepper, to taste

Optional: garlic powder, onion powder, smoked paprika (for extra flavor)

Instructions:

Step 1: Prepare the Pork Loin

Butterfly the pork loin by slicing it horizontally down the center (like opening a book), but do not cut all the way through. Leave about 1/2 inch at the back.

Once opened, gently flatten the pork with a meat mallet or rolling pin to an even thickness.

Step 2: Stuff the Pork Loin

Sprinkle a light layer of salt, pepper, and any optional seasonings (garlic powder, onion powder, smoked paprika) over the inside of the pork loin.

Evenly distribute the shredded Monterey Jack cheese and chopped roasted green chile across the surface of the pork.

Step 3: Wrap in Bacon

Carefully roll up the pork loin, tucking the ends in as you go to keep the filling inside.

Lay the bacon slices over the rolled pork loin, covering the entire surface. If necessary, slightly overlap the slices to ensure full coverage.

Use butcher’s twine to tie off the ends securely. You can also tie the middle if the bacon starts slipping. The twine will help keep everything together as it cooks.

Step 4: Grill Setup

Prepare your grill for a two-zone cooking method (direct and indirect heat). You’ll be using both direct heat for the first phase and indirect heat for the final cooking phase.

Add a mix of charcoal and a handful of pecan wood chunks (or any other wood you prefer) to create a flavorful smoke.

Step 5: Grill the Pork Loin

Start by placing the bacon-wrapped pork loin on the grill over direct heat. Sear the pork on all sides for about 10–15 minutes, rotating occasionally to get an even crisp on the bacon.

Once seared, move the pork to the indirect heat zone (off to the side of the coals) and close the lid.

Grill the pork for about 1.5 to 2 hours, checking the temperature regularly. Use a meat thermometer to ensure the internal temperature reaches 160-165°F for safe consumption.

Step 6: Rest and Serve

Once your pork loin reaches the desired temperature, remove it from the grill and let it rest for 10 minutes. This helps the juices redistribute and keeps the meat moist.

Carefully slice the pork into rings, revealing the gooey cheese and chile stuffing inside.

Serving Suggestions:

Serve with a side of roasted vegetables, a fresh salad, or even mashed potatoes for a complete meal.

If you want a bit of heat, a drizzle of salsa verde or your favorite hot sauce would complement the pork perfectly.

Enjoy your deliciously smoky and cheesy bacon-wrapped stuffed pork loin!

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Notes:

Pork Loin Size: A 1.5 to 2 lb pork loin is ideal for this recipe, but you can adjust the ingredients if using a larger or smaller cut. Just be sure to adjust cooking times accordingly.

Cheese Variations: While Monterey Jack provides a creamy melt, you can experiment with other cheeses like Pepper Jack for extra heat or sharp Cheddar for a bolder flavor.

Roasted Green Chile: If you can’t find roasted green chile, you can substitute with fresh hatch chiles or canned green chiles. Roasting the fresh chiles yourself will add an extra depth of flavor.

Bacon: Choose thick-cut bacon for the best texture and flavor. It crisps up nicely on the grill while keeping the pork moist.

Grill Temperature: If you’re new to grilling, it’s helpful to use a two-zone heat setup: sear over direct heat and finish cooking with indirect heat. This helps prevent overcooking while ensuring the bacon gets crispy.

Internal Temperature: For the pork to be safe and juicy, aim for an internal temperature of 160-165°F. A meat thermometer is crucial to avoid undercooking or overcooking.

Resting Time: Let the pork rest for about 10 minutes after grilling to allow the juices to redistribute. This will keep the pork moist when slicing.

Serving Suggestions: This dish pairs wonderfully with roasted vegetables, a simple salad, or a side of mashed potatoes. For added flavor, drizzle with salsa verde or a tangy BBQ sauce.

Nutrition Information:

Frequently Asked Questions:

Can I make this recipe ahead of time?

Yes, you can prepare the pork loin a day in advance.

Butterfly and stuff the pork, wrap it in bacon, and tie it with butcher’s twine.

Cover it tightly with plastic wrap or foil and refrigerate.

When you’re ready to cook, just bring it to room temperature for about 30 minutes before grilling to ensure even cooking.

Can I use a different type of cheese?

Absolutely! While Monterey Jack is ideal for its meltability and mild flavor, you can substitute it with other cheeses like Pepper Jack for a spicy kick, Cheddar for a sharper flavor, or Gouda for a rich, smoky taste.

Just ensure the cheese you choose melts well.

How do I know when the pork is cooked through?

The best way to ensure your pork is cooked perfectly is by using a meat thermometer.

Insert it into the thickest part of the pork loin and check for an internal temperature of 160-165°F (71-74°C).

This ensures the pork is safe to eat while remaining juicy and tender.

Can I cook this in the oven instead of on the grill?

Yes, you can cook this in the oven if you don’t have access to a grill.

Preheat your oven to 375°F (190°C).

Place the bacon-wrapped pork loin on a roasting pan or baking sheet and cook for 45-60 minutes, or until it reaches an internal temperature of 160-165°F.

You can also finish it under the broiler for 3-5 minutes at the end to crisp the bacon.

What should I serve with this stuffed pork loin?

This dish pairs wonderfully with a variety of sides.

Roasted vegetables like potatoes, carrots, or Brussels sprouts complement the savory pork.

A light salad, mashed potatoes, or even a simple rice pilaf would also be great additions.

For a spicy kick, serve with a side of salsa verde or your favorite hot sauce.

How do I butterfly the pork loin properly?

To butterfly the pork loin, use a sharp knife and carefully slice through the center of the pork lengthwise, making sure to stop about 1/2 inch from the back so it remains in one piece.

Open it like a book, then use a meat mallet to gently pound it flat for even thickness.

This creates a larger surface area for stuffing.

Can I use a different type of meat instead of pork loin?

Yes! If you’re not a fan of pork, you can substitute pork loin with boneless chicken breasts or turkey breasts, or even beef tenderloin.

Just keep in mind that different meats will have different cooking times, so be sure to adjust accordingly and check for the proper internal temperature.

How do I keep the bacon from falling off the pork while grilling?

To keep the bacon securely in place, use butcher’s twine to tie off the ends of the pork loin, and optionally, you can also tie the middle to help hold the bacon in place.

Grilling over indirect heat will also help the bacon crisp up without the risk of it sliding off.

Can I stuff the pork loin with other ingredients besides cheese and green chile?

Absolutely! You can get creative with the stuffing.

Try adding ingredients like sautéed spinach, mushrooms, caramelized onions, or even a bit of prosciutto or sausage for extra flavor.

Just ensure your stuffing is not too wet to avoid making the pork too soggy.

What’s the best way to ensure the pork doesn’t dry out during cooking?

To avoid dry pork, make sure to monitor the internal temperature closely using a meat thermometer.

Cooking the pork over indirect heat helps it cook more evenly and slowly, preserving moisture.

Also, letting the pork rest for 10 minutes after cooking allows the juices to redistribute, keeping it moist and tender when sliced.