{"id":6556,"date":"2025-05-06T11:12:11","date_gmt":"2025-05-06T11:12:11","guid":{"rendered":"https:\/\/isticharati.ma\/?p=6556"},"modified":"2025-05-06T11:12:11","modified_gmt":"2025-05-06T11:12:11","slug":"bacon-wrapped-green-chile-monterey-jack-stuffed-pork-loin","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=6556","title":{"rendered":"Bacon-Wrapped, Green Chile & Monterey Jack Stuffed Pork Loin"},"content":{"rendered":"

\"\"<\/p>\n

\ud83d\udcdd Ingredients:<\/h2>\n

For the Pork:<\/h4>\n

1 pork loin (about 2.5\u20133 lbs), butterflied<\/p>\n

Salt & pepper, to taste<\/p>\n

Garlic powder & cumin, to taste<\/p>\n

1 tsp smoked paprika (optional for extra depth)<\/p>\n

For the Filling:<\/h4>\n

1\u20132 cups roasted Hatch green chiles (or Anaheim chiles), chopped<\/p>\n

1\u00bd cups shredded Monterey Jack cheese (or mozzarella)<\/p>\n

\u00bd tsp oregano<\/p>\n

For the Wrap:<\/h4>\n

10\u201312 slices of bacon<\/p>\n

\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n

<\/p>\n<\/div>\n

\"\"<\/div>\n

\ud83d\udc68\u200d\ud83c\udf73 Instructions:<\/h1>\n

Preheat Oven or Grill:<\/strong><\/p>\n

Oven: 375\u00b0F (190\u00b0C)<\/p>\n

Grill: Medium heat, indirect cooking setup<\/p>\n

Prepare the Pork:<\/strong><\/p>\n

Butterfly the pork loin and lay it flat.<\/p>\n

Season generously on the inside with salt, pepper, garlic powder, cumin, and paprika.<\/p>\n

Add the Filling:<\/strong><\/p>\n

Spread the chopped green chiles evenly over the meat.<\/p>\n

Sprinkle cheese and oregano on top.<\/p>\n

Roll and Wrap:<\/strong><\/p>\n

Roll the loin up tightly like a jelly roll.<\/p>\n

Wrap the entire roll with bacon strips, overlapping slightly.<\/p>\n

Secure:<\/strong><\/p>\n

Use toothpicks or kitchen twine to hold it all together.<\/p>\n

Cook:<\/strong><\/p>\n

Oven<\/strong>: Place in a baking dish or sheet. Bake for 50\u201360 minutes, or until internal temp reaches 145\u00b0F (63\u00b0C). Broil the last few minutes to crisp up the bacon.<\/p>\n

Grill<\/strong>: Grill over indirect heat for about 1 hour. Finish over direct heat to crisp the bacon.<\/p>\n

Rest & Slice:<\/strong><\/p>\n

Let rest 5\u201310 minutes before slicing. Serve warm!<\/p>\n

\ud83c\udf2e Serving Ideas:<\/h3>\n

Serve with Mexican rice, beans, warm tortillas, or over a bed of roasted vegetables.<\/p>\n","protected":false},"excerpt":{"rendered":"

\ud83d\udcdd Ingredients: For the Pork: 1 pork loin (about 2.5\u20133 lbs), butterflied Salt & pepper, to taste Garlic powder & cumin, to taste 1 tsp smoked paprika (optional for extra depth) For the Filling: 1\u20132 cups roasted Hatch green chiles (or Anaheim chiles), chopped 1\u00bd cups shredded Monterey Jack cheese (or mozzarella) \u00bd tsp oregano […]<\/p>\n","protected":false},"author":1,"featured_media":6558,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-6556","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t