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Red Pepper & Pepper Jack Stuffed Pork Loin

Put heat on the dinner table with Red Pepper & Pepper Jack Stuffed Pork Loin. Tender pork loin is seasoned, topped with fiery pepper jack cheese, rolled, seared and roasted to perfection. These savory medallions deserve a medal or something.

Cooking time 50 min
Preparation time Prep 30 min
Serves Serves 6

Ingredients

  • 1 (2–3 lb) pork loin​
  • 1 ½–2 cups shredded pepper jack cheese​
  • 1 red bell pepper, sliced​
  • 1 green bell pepper, sliced​
  • 1 small onion, sliced​
  • 2 tbsp avocado oil​
  • 1 tbsp seasoning blend​
  • 1 tsp Cajun seasoning ​
  • 1 tsp garlic powder​
  • ½ tsp smoked paprika​

Ingredients

  • 1 (2–3 lb) pork loin​
  • 1 ½–2 cups shredded pepper jack cheese​
  • 1 red bell pepper, sliced​
  • 1 green bell pepper, sliced​
  • 1 small onion, sliced​
  • 2 tbsp avocado oil​
  • 1 tbsp seasoning blend​
  • 1 tsp Cajun seasoning ​
  • 1 tsp garlic powder​
  • ½ tsp smoked paprika​

Directions

  1. Slice pork loin lengthwise and open it up. Pound to about ½ inch thick for even rolling. Drizzle pork loin with oil then season both sides with seasoning blend, Cajun seasoning, garlic powder and smoked paprika.​

  2. Heat a skillet over medium with a little oil. Sauté peppers + onions until slightly softened. Lightly season and set aside.​

  3. Lay pork loin flat then add pepper/onion mixture evenly and top with shredded pepper jack. Roll tightly into a log then tie with butcher’s twine (every 1–2 inches)​

  4. Preheat oven to 375°F. Heat a large oven-safe skillet over medium-high with a little oil. Place pork seam-side down first. Sear all sides, rotating every 1–2 minutes until browned​.

  5. Transfer skillet to oven. Roast for 30–40 minutes or until internal temp hits 145–160°F. Baste once or twice with pan juices while cooking​.

  6. Remove from oven and rest 10 minutes. Cut off twine and slice into medallions​.

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