This is a new twist on an old favorite.  It looks like it might be complex but it really isn’t and the presentation is really great.  My lack of photography skills doesn’t really show that all that well but trust me this is grilling on a whole other level that will really impress…

I took a pork loin, marinated it in Andria’s, garlic, red wine and black pepper overnight.

Marinade Ingredients:

1 cup Andria’s steak sauce
1 cup red wine
1 tbsp minced garlic
10 turns of black pepper

The next day I rinsed off the marinade and spiral sliced the loin until it laid flat:

Basically keep the slice about 1 inch thick and keep rotating the meat forming a spiral. Eventually the loin will lay flat like this:

Stuffing Ingredients:

12 slices of sandwich size pepperoni
3/4 cup grated white cheddar
1/4 cup grated asiago (any hard grated cheese will suffice)
1/4 cup cream cheese
2 tbsp onion, finely diced
1 tbsp minced garlic
10 turns of black pepper

Once the meat is laid flat, I covered the loin with the pepperoni:

After that mix up the cheeses, garlic, onion, and pepper in a mixing bowl and spread over pepperoni:

Then roll it back up and tie with cooking twine. Don’t tie too tight. Allow some room for the cheese to expand when it gets hot:

Put it on the smoker at about 200-225. It was a cold and windy night so keeping the temp up was a little tough so you could conceivably be done earlier if the temps run hotter on your grill.

2.5 hours in with some of the extra pepperoni on top to baste and to eat once it gets crispy. I’ll tell you that the smoked pepperoni was amazing. There is a fatty on the upper grill rack

You can see that the cheese is oozing out a bit and is getting close to being done. In the future I recommend putting a sheet of tin foil underneath after about an hour to keep the cheese from falling through the grill grate. There is just no way to keep the cheese from oozing out of this thing.

It was done about 3.5 hours in, but the wife was getting a little chatty with her mom inside and forgot to put the macaroni in. I pushed it off to the side to keep warm for another 30 minutes.

I let it rest for about 10 minutes to allow the excited juices to settle and redistribute throughout the meat. If I hadn’t spiral sliced it I would’ve let it rest longer. Here it is resting along with the fatty I did as well.

Sliced and plated

Another variation of this that I’ve been wanting to try is to use feta cheese and spinach to make it more of a Greek theme.  Feta doesn’t melt as easily as cheddar and would expect more to stay in the meat.  Maybe with some sun dried tomatoes.

If you have any questions about the above dish please feel free to comment below or email me.

Click here for other pork recipes done by the Grillin Fools.

Also, you can follow the Grillin Fools on Facebook and post your own grillin pictures. or keep up with us on Twitter@GrillinFool (no S)

Scott Thomas

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.
Scott Thomas

@GrillinFool - #GrillPorn abounds here. All meat, all the time!
Simply some pretty ribs! Pic courtesy of @smokingbiggreen - st. louis style pork ribs aft… - 2 hours ago
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Loving these posts! Nice knife there. I bought my first Shun about a year ago and I can’t live without it.



Thanks for the advice to our mutual friend who helped me get this up and running…

As for the Shun, I have 5 now, the Chef, Santoku, Utility, Tomato and Paring. LOVE the knives. They aren’t cheap but they are the best out there and I am quite proud of them as can be seen in a number of my posts!?!?!


This was the other item i did this weekend.Need to practice my spiral cut but it still turned out great.And the pepperoni on top to snack on while you wait for it to finish is what i call “cooks privilege”.But don’t try that excuse on the wife it doesn’t work.


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