There’s something about rolling a pork loin that instantly makes it feel next-level. But here’s the truth… it’s way easier than it looks. And when you slice into it and see that swirl of pineapple, roasted poblanos, and spinach? People lose their minds.
This one started because I had leftover spinach and a couple poblanos in the fridge. Angela always says the best recipes come from cleaning out the fridge. Turns out she was right again.
The real secret in this recipe is the garlic confit. Instead of harsh raw garlic, the slow-cooked garlic becomes soft, sweet, and buttery. It soaks into the pork and ties everything together without overpowering the pineapple or the smoky poblanos.
This is the kind of recipe that works for a weekend cook, but also makes killer leftovers for sliders, tacos, and meal prep during the week.
🥩 Ingredients Pork
🌶️ Step 1: Roast the poblanos
Char the poblanos over the grill or a burner until the skins are black.
Cover in a bowl for 10 minutes, peel, remove seeds, and slice.
This gives a deep smoky flavor that balances the sweetness of the pineapple.
🧄 Step 2: Make the garlic confit
Add peeled garlic cloves to a small pan. Cover with olive oil and cook on very low heat for 20–25 minutes until soft and golden.
Mash into a paste.
This step is simple but makes a huge difference.
🥬 Step 3: Wilt the spinach
Quick sauté the spinach in a hot pan for 30–45 seconds.
Let cool and squeeze out excess moisture.
🔪 Step 4: Butterfly and season
Using a very sharp knife, preferably a "boning knife" (this is the one I use), start slicing length ways across the roast at an angle until you get about a half an inch deep. Then slowly slice along the length of the roast, unrolling it as you go, trying to stay within a half inch from the outside of the pork until you reach the end.
Lay the pork flat and pound out any thick spots
Season with salt and fresh cracked pepper.
Spread the garlic confit evenly over the meat.
No heavy rubs inside. This keeps the flavors clean and balanced.
🍍 Step 5: Build the roll
Layer:
🔥 Step 6: Smoke
Season the outside with mustard and pork rub.
Smoke or grill at 250°F indirect heat until internal temp reaches 135°F.
I use my Thermopro TempSpike. It will send an alert to your phone just before reaching the desired temp,
so you don't have to hover over the grill all day.
This one started because I had leftover spinach and a couple poblanos in the fridge. Angela always says the best recipes come from cleaning out the fridge. Turns out she was right again.
The real secret in this recipe is the garlic confit. Instead of harsh raw garlic, the slow-cooked garlic becomes soft, sweet, and buttery. It soaks into the pork and ties everything together without overpowering the pineapple or the smoky poblanos.
This is the kind of recipe that works for a weekend cook, but also makes killer leftovers for sliders, tacos, and meal prep during the week.
🥩 Ingredients Pork
- 1 pork loin (3–4 lbs), butterflied
- Salt
- Fresh cracked pepper
- 1 head garlic, peeled
- Olive oil (enough to cover)
- 1 cup pineapple, small chunks (pat dry)
- 2 fresh poblanos
- 2 cups fresh spinach
- 3 green onions, sliced
- 3–4 oz cream cheese or shredded mozzarella
- Mustard (binder)
- Your favorite pork rub ( my BBQ rub )
- ½ cup pineapple juice
- 2 tbsp brown sugar
- 2 tbsp ketchup
- 1 tbsp butter
- Splash of lime juice or apple cider vinegar
🌶️ Step 1: Roast the poblanos
Char the poblanos over the grill or a burner until the skins are black.
Cover in a bowl for 10 minutes, peel, remove seeds, and slice.
This gives a deep smoky flavor that balances the sweetness of the pineapple.
🧄 Step 2: Make the garlic confit
Add peeled garlic cloves to a small pan. Cover with olive oil and cook on very low heat for 20–25 minutes until soft and golden.
Mash into a paste.
This step is simple but makes a huge difference.
🥬 Step 3: Wilt the spinach
Quick sauté the spinach in a hot pan for 30–45 seconds.
Let cool and squeeze out excess moisture.
🔪 Step 4: Butterfly and season
Using a very sharp knife, preferably a "boning knife" (this is the one I use), start slicing length ways across the roast at an angle until you get about a half an inch deep. Then slowly slice along the length of the roast, unrolling it as you go, trying to stay within a half inch from the outside of the pork until you reach the end.
Lay the pork flat and pound out any thick spots
Season with salt and fresh cracked pepper.
Spread the garlic confit evenly over the meat.
No heavy rubs inside. This keeps the flavors clean and balanced.
🍍 Step 5: Build the roll
Layer:
- Spinach
- Roasted poblanos
- Pineapple
- Green onions
- Cheese
🔥 Step 6: Smoke
Season the outside with mustard and pork rub.
Smoke or grill at 250°F indirect heat until internal temp reaches 135°F.
I use my Thermopro TempSpike. It will send an alert to your phone just before reaching the desired temp,
so you don't have to hover over the grill all day.
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🔥This is the setup I typically use with my Weber Kettle Master Touch using the charcoal baskets on either side of the drip pan. It works perfectly for this recipe. Fill the drip pan halfway with water to help regulate the heat and keep the pork moist. Spritz the roast with apple juice every 30 minutes or so to help enhance the bark and keep the outside from drying out.
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🍯 Step 7: Glaze
Simmer the glaze until slightly thick.
Brush on during the last 10–15 minutes.
Finish cooking to 140–145°F.
Rest 15 - 20 minutes before slicing.
Simmer the glaze until slightly thick.
Brush on during the last 10–15 minutes.
Finish cooking to 140–145°F.
Rest 15 - 20 minutes before slicing.
Leftovers
When I make this for me and my wife, we usually end up with leftovers.
Here are a couple ideas we have used for leftover stuffed pork loin.
Here are a couple ideas we have used for leftover stuffed pork loin.
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🍔 Breaded and fried.
- Slice chilled pork loin into 1" rounds
- Dip into flower, then beaten egg, then Japanese Panko with parmesan
- Fry in oil until golden brown
- sprinkle with fresh lemon zest while still hot
- Serve with fresh sliced tomatoes or on a brioche bun with fresh onions, pickles, and mustard
- Slice chilled pork loin into 1" rounds
- Dip into flower, then beaten egg, then Japanese Panko with parmesan
- Fry in oil until golden brown
- sprinkle with fresh lemon zest while still hot
- Serve with fresh sliced tomatoes or on a brioche bun with fresh onions, pickles, and mustard
🌮 Tacos
- Chop pork loin rounds into rough chunks
- Serve on warm flower tortillas with pineapple salsa and
queso fresco
- Chop pork loin rounds into rough chunks
- Serve on warm flower tortillas with pineapple salsa and
queso fresco
🥦 Reheating "as is"
- Heat in oven at 250 deg covered with foil until warm, about 30 - 40 minutes
- serve with roasted broccolini
- Heat in oven at 250 deg covered with foil until warm, about 30 - 40 minutes
- serve with roasted broccolini