Croix Valley Caprese-Stuffed Pork Loin

Caprese Stuffed Pork Loin


Croix Valley Caprese-Stuffed Pork LoinThe Caprese salad has been a traditional Italian salad meant to resemble the Italian Flag with the red of the tomato, the green of the basil and the white of the fresh Mozzarella.  Often served as an antipasto, this salad is the perfect combination of flavors to lend a hand to new recipes and inspire the fusion of flavors with unique twists to the classics.  My recipe for Caprese Stuffed Pork Loin relies upon the smoky flavors of the grill to elevate the creaminess of the fresh salad, while wrapping it into a juicy pork loin.  With tender grilled pork bursting with flavors of the Old Country, this is an absolute must-try recipe the next time you light the coals.

 Caprese Stuffed Pork Loin 


  • 4-5 pound Pork Loin
  • 1 large Tomato, sliced
  • 4-5 Fresh Mozzarella slices
  • 5 leaves Fresh Basil
  • Olive Oil
  • Croix Valley Memphis Rub or Damon's Italian Rub (below)

 Damon’s Italian Rub:

  • 2 Tbsp Dried Oregano
  • 2 Tbsp Dried Basil
  • 2 Tbsp Granulated Garlic
  • 1 Tbsp Dried Parsley
  • 1 Tbsp Granulated Onion
  • 1 Tbsp Dried Thyme
  • 2 Tsp Marjoram
  • 2 Tsp Sea Salt
  • 2 Tsp Black Pepper


  1. With sharp knife, cut the pork lengthwise begging on the side and rolling the meat against the knife until the tenderloin lays out flat (about ½” thick).
  2. Coat both sides of the pork with olive oil and evenly coat with Memphis Rub or Italian Rub.
  3. In the middle of the pork, place layer of cheese, then tomato, then basil and roll or wrap the pork loin back up, utilizing bamboo skewers to hold meat in place.
  4. Transfer to indirect heat in a covered 400°F grill. Cook for approximately 10-15 minutes per side, turning once until internal temperature of the meat has reached 160°F.
  5. Let meat rest for 5-10 minutes before slicing.

Yield: Serves 4



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