Saucy Rossy BBQ
Pork

Spinach, Feta & Sun-Dried Tomato Stuffed Pork Loin

A budget-friendly pork loin butterflied, stuffed with spinach, sun-dried tomatoes, and feta, then rolled tight and slow-roasted on the Traeger Woodridge Pro.

Time~2 hrs Prep25 min YieldServes 6–8 CategoryPork Watch4:56
Spinach, Feta & Sun-Dried Tomato Stuffed Pork Loin — watch on YouTube

Watch the full cook on YouTube

Method

  1. 1Butterfly the pork loin open into an even, flat sheet.Butterfly by cutting horizontally into the loin and rolling it open like a scroll, then pound it to an even thickness. Even thickness is what makes it roll neatly and cook uniformly — an uneven sheet gives you a lopsided roll with raw and overdone patches.
  2. 2Layer on the fresh spinach, sun-dried tomatoes, and salty feta, then roll the loin up tight and season the outside.Wilt and squeeze the spinach hard first; raw spinach holds an enormous amount of water and will steam the roll from the inside. Roll along the grain and tie at intervals — rolling across it means every slice falls apart. Keep the filling slightly inside the edges so it does not squeeze out.
  3. 3Set the Traeger Woodridge Pro to 275°F and roast the pork, letting it slowly soak in that rich wood-fired flavour.275°F is gentle enough for a lean roast and hot enough to build colour. Pork loin is far leaner than shoulder and has no collagen worth converting, so this is a roast rather than a low-and-slow cook.
  4. 4Pull the roast off when the internal temperature hits 152°F.152°F allows for carryover on a rolled roast, which holds more heat than a plain loin. It will settle around 145°F territory once rested, which is where whole-muscle pork belongs.
  5. 5Rest before slicing into pinwheels of juicy pork, creamy feta, sweet sun-dried tomato, and fresh spinach.Rest 10–15 minutes before slicing, and cut between the ties rather than through them.

Watch it on YouTube

What each ingredient is doing

Pork loin
A large lean roast — not to be confused with tenderloin, which is a fraction of the size. Lean enough that overcooking is the main risk, and broad enough to butterfly into a sheet.
Fresh spinach
Wilt and squeeze it hard before it goes in. Raw spinach holds an enormous amount of water and is the single most common reason a stuffed roll comes out steamed and wet.
Sun-dried tomatoes
Concentrated, sweet and acidic, and importantly dry — unlike fresh tomatoes they add flavour without adding water to the filling.
Feta
Salty and sharp against mild pork. It holds its shape rather than melting into grease, which suits a rolled roast.
BBQ seasoning
On the outside of the assembled roll. The filling brings its own salt from the feta, so the exterior seasoning is about crust.

Temperature guide

StageTempWhat it means
Pull152°F / 67°CA rolled roast holds heat, so this allows for carryover.
Whole-muscle pork145°F / 63°CThe USDA safe temperature. Slightly pink is correct.
Too far165°F+ / 74°C+Loin is lean and dries out quickly past this.
Rest10–15 minutesBefore slicing between the ties.

Pitmaster tips

  • Pound the butterflied loin to an even thickness. It is what makes the roll neat and the cook uniform — an uneven sheet gives raw and overdone patches in the same roast.
  • Wilt and squeeze the spinach hard. Raw spinach holds a huge amount of water and will steam the roll from the inside out.
  • Roll along the grain, not across it. Rolling across means every slice falls apart on the plate.
  • Keep the filling slightly inside the edges so it does not squeeze out as you roll and tie.
  • Tie at regular intervals and slice between the ties, not through them.
  • Sun-dried rather than fresh tomatoes is deliberate — they bring the flavour without the water.
  • Pork loin is lean and has no collagen worth converting, so treat it as a roast rather than a low-and-slow cook.
  • Chill the assembled roll for 20 minutes before it goes on. It firms up and holds its shape far better.
  • Season the outside rather than the inside. The feta brings plenty of salt to the filling.
  • Rest properly. A rolled roast holds a lot of heat and slicing early loses it onto the board.

If it goes wrong

The roll came out watery
The spinach was not squeezed. Wilt it and wring it out in a clean towel — you will be surprised how much water comes out.
The slices fall apart
Rolled across the grain, or sliced through the ties. Roll along the grain and cut between the ties.
It is dry
Overcooked. Pork loin is lean and unforgiving — pull at 152°F and let carryover finish it.
The filling squeezed out
Too much filling, or spread right to the edges. Leave a clear border and use less than feels right.
It unrolled on the smoker
Not tied tightly enough, or tied at too few points. Tie every inch and a half, and chill the roll before cooking.

Ways to change it up

Bacon-wrapped
Lattice bacon over the outside of the roll. It bastes a very lean cut and crisps into the crust.
Different filling
Apple and sage, mushroom and Swiss, or pesto and mozzarella. Keep it low-moisture whatever you choose.
Make ahead
Assemble and tie up to a day in advance. The roll firms in the fridge and holds its shape much better.
Brine first
A few hours in a brine adds real insurance on a lean roast. Pat very dry before stuffing.
Oven version
375°F on a rack over a sheet pan. Same temperatures and technique, no smoke.

What to serve it with

  • Sliced into pinwheels so the spiral shows.
  • Roast potatoes or a grain salad.
  • Something acidic — a lemony green salad or pickled onions.
  • A pan sauce or mustard on the side.
  • A crisp white wine or a cold cider.

Storage & reheating

Cooked stuffed loin keeps 3–4 days refrigerated. Store it whole and unsliced if you can — every cut face dries out, and this is a lean roast with little margin.

Because it was pulled at 152°F, reheating pushes it past where it should be. Warm slices gently in a covered pan with a splash of stock, or eat them cold — cold stuffed pork loin slices beautifully into sandwiches and is genuinely good that way.

It freezes for about three months, though the texture tightens and the feta goes slightly grainy. Freeze it whole rather than sliced, thaw overnight in the fridge, and slice cold. The raw assembled roll also freezes well for up to three months and can be cooked from thawed.

FAQ

How do I butterfly a pork loin?

Lay it flat and cut horizontally into the side, stopping short of the far edge, then open it like a book. For a thinner sheet, keep rolling the cut around the loin like unrolling a scroll. Then pound it to an even thickness — that even sheet is what makes the roll neat and the cook uniform.

Is pork loin the same as tenderloin?

No. Pork loin is a large roast that serves six to eight and takes a couple of hours. Tenderloin is a small muscle about a pound that cooks in under an hour. They are completely different cuts and the timings are not interchangeable.

Why squeeze the spinach?

Because raw spinach is almost entirely water, and all of it ends up inside the roll. Wilting and wringing it out in a clean towel removes an astonishing amount and is the difference between a stuffed roast and a steamed one.

What temperature should stuffed pork loin be cooked to?

Pull at around 152°F and rest. A rolled roast holds more heat than a plain loin so carryover is significant, and it will settle near the 145°F whole-muscle target. Pork loin is lean and dries out quickly past 160°F.

How do I stop the roll falling apart?

Roll along the grain, tie every inch and a half, chill the assembled roll before cooking so it firms up, and slice between the ties rather than through them. Overfilling is the other common cause — leave a clear border.

Can I assemble it ahead?

Yes, and it is better for it. Assembled and tied, the roll keeps a day in the fridge and firms up considerably, which makes it easier to handle and helps it hold its shape on the smoker. It also freezes raw for up to three months.

Know your cook

More information, cause recipe back stories are stupid

No 500-word life story — just the good-to-know stuff on what’s actually in this cook. Here’s the rundown on every real ingredient, health and nutrition wise.

Pork
Pork is a protein-rich meat that's especially high in thiamine (vitamin B1) — more than most other meats — plus B6, niacin, and selenium. Tenderloin and loin are lean; shoulder and belly are richer, so portion the fattier cuts.
Cheese
Cheese is a good source of protein and calcium and pairs naturally with smoke, but it's also high in saturated fat and sodium — a little delivers big flavour, so treat it as a rich accent.
Tomato
Tomatoes bring bright acidity plus vitamin C and lycopene, an antioxidant that becomes more available when cooked. They lighten and balance rich, fatty barbecue.

General nutrition info only, not medical or dietary advice — portions, brands and add-ons change the numbers.

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