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Cookin' ATVS Style: Boudin & Jack Cheese Stuffed Pork Pinwheels

Tremendous addition to any Memorial Day lineup.

Billy Gomila

We're on record at this blog as being big fans of stuffing meat with more meat, and pork loins are prime candidates. They don't have a ton marbling the way a shoulder does, and while they can be juicy and tender when done well, stuffings can work because they add some extra fat that can enhance the flavor a bit.

You can go with basic bread crumbs or cornbread or something like that, but boudin is basically rice stuffing already. And some pepper jack cheese is a great combination with the flavor of some quality boudin.

The only real trick is butterflying the pork loin, which just requires some care. Use a small, sharp knife and just start small with your strokes. I also found getting this packed nice and tight and then cutting it into little medallions helps it go a little farther. It can almost work as a side dish to some barbecue chicken, brisket, what have you.


2 medium-sized pork loins, 2-4 lbs
6 slices of pepper jack cheese
2 links of boudin
Salt, pepper or your favorite seasoning to taste
Aluminum foil


1.       You'll want to wash the pork loins well and dry them well with paper towels. With a sharp knife, butterfly them along one side, slicing in deep enough for the loins to fold over. Then lay them across a piece of heavy duty aluminum foil, cut to the appropriate length.

2.       Season the meat well with salt, pepper, then lay down the slices of cheese across the opened loins. About three slices worked for me here, but your mileage may vary.

3.       From there, you'll want to remove the boudin from the casing and lay it down the middle of the loin. A full link should do the job for each loin, but I'd are on slightly less, to make sure everything stays in once you roll them up. I probably overdid it here.

4.       Once everything is in, use the foil to roll the loin up as tight as you can -€” once closed, you may want to use some kitchen twine or rubber bands to keep it all together. From there I refrigerated the loins for about an hour or so to help get it all good and packed in.

5.       Coat a large skillet with just a little bit of vegetable oil -- maybe a teaspoon or so -- over medium-high heat. You'll want to get the skillet good and hot so that the pinwheels will get a quick sear underneath and hold all the goodies in.

6.       With a sharp, long knife, slice the pork loins at intervals of an inch and a half or so. Don't slice more than you can fit in your skillet, and work in batches. Remove the foil and fry in your skillet, turning once and searing well on each side. Remove and place on a baking sheet or broiler pan, if you want to trap some extra grease.

7.       Once all the pinwheels are well cooked, finish in a 400 degree oven for five minutes or so, just to make sure the pork is cooked all the way through. This will feed 6-8 people or so, and it's a great addition to a barbecue pot-luck.