Collard Greens Stuffed Grilled Pork Loin (Florida Style) | Arteflame

Introduction

There is a distinct, smoky magic that happens when pork meets the open flame, especially when it is wrapping a savory heart of bacon-braised greens. This Florida-Style Collard Greens Stuffed Pork Loin smells like pure Southern comfort as it sears, filling the backyard with the aroma of garlic and rendered fat. It is the kind of impressive, golden-crusted centerpiece that turns a standard Sunday barbecue into a genuine feast for the senses.

Why You'll Love This Roast

I adore this recipe because it solves the biggest problem with lean pork loin: dryness. By rolling the meat around a moist, flavorful stuffing of collard greens and bacon, you baste the roast from the inside out. Plus, cooking it on the Arteflame grill allows you to get that aggressive, restaurant-quality sear on the searing ring before finishing it gently on the flat top. It looks incredibly technical, but it is actually quite forgiving and serves a crowd beautifully.

Kitchen Wisdom

• Pound it even: When butterflying the loin, take the time to pound it to a consistent thickness so it cooks evenly without drying out.
• Dry the greens: Make sure your cooked collard mixture is not too wet before rolling; excess liquid can make the meat steam rather than roast.
• Rest is best: Let the meat rest for a full 15 minutes before slicing to keep those juices locked in.

Make It Your Own

No collards? No problem. You can easily swap in hearty kale or Swiss chard for the greens. If you want a creamier texture, try mixing a handful of shredded Gouda into the cooled filling before rolling.

Ingredients

The Meat

• 1 (3-4 lb) Boneless Pork Loin Roast
• 2 tbsp Olive Oil
• Salt and freshly ground Black Pepper (to taste)
• Butcher’s Twine (for tying)

The Florida-Style Stuffing

• 1 bunch Fresh Collard Greens, stems removed and chopped
• 6 slices Bacon, diced
• 1 yellow onion, finely chopped
• 3 cloves Garlic, minced
• 1/2 cup Chicken Broth
• 2 tbsp Apple Cider Vinegar
• 1 tsp Red Pepper Flakes (adjust for heat)
• 1 tbsp Brown Sugar (optional, for Florida sweetness)

Instructions

Step 1: Prepare the Stuffing

1. Fire up your Arteflame grill. Pour a little olive oil on the flat cooktop surface.
2. Place the diced bacon on the cooktop and fry until crispy and the fat has rendered.
3. Slide the bacon to a slightly cooler zone and add the chopped onion to the bacon fat. Sauté until translucent, about 3-4 minutes.
4. Add the minced garlic and cook for another minute until fragrant.
5. Add the chopped collard greens to the mix. Toss them using the rendered fat, then carefully pour the chicken broth and apple cider vinegar over the greens to help them wilt and braise.
6. Season with red pepper flakes and brown sugar. Cook until the liquid evaporates and greens are tender. Remove from the grill and let cool.

Step 2: Butterfly the Pork Loin

1. While the stuffing cools, place the pork loin on a cutting board, fat side down.
2. Using a sharp knife, make a lengthwise cut down the center, stopping about an inch from the bottom (do not cut all the way through).
3. Open the meat like a book. If it is still too thick, you can make additional cuts on the left and right sides to unroll it further, creating a flat rectangle of meat.
4. Cover with plastic wrap and pound lightly with a meat mallet to ensure even thickness. Season the inside with salt and pepper.

Step 3: Stuff and Roll

1. Spread the cooled collard green and bacon mixture evenly over the surface of the flattened pork loin, leaving a small border around the edges.
2. Starting from one long end, roll the pork loin up tightly into a cylinder.
3. Secure the roast by tying it with butcher’s twine at 1-inch intervals. This ensures the stuffing stays inside and the meat cooks evenly.
4. Rub the outside of the roast with olive oil and season generously with salt and pepper.

Step 4: Grill the Pork Loin

1. Ensure your Arteflame is at a medium-high heat. Place the stuffed loin directly on the searing ring (the center grate) to get a hard sear on all sides, rotating every 2-3 minutes until golden brown.
2. Once seared, move the roast to the flat cooktop surface (the plancha style griddle), specifically a zone with medium heat.
3. Continue cooking, rotating occasionally, until the internal temperature reaches 145°F (63°C) at the thickest part of the meat.
4. Remove from the grill and let it rest for at least 15 minutes before slicing.

Tips

Achieving the perfect stuffed pork loin on the grill requires a bit of patience and technique. First, do not skip the resting period. When you pull the pork off the Arteflame, the juices are agitated near the surface; resting allows them to redistribute, ensuring every bite is moist. Secondly, when butterflying the loin, try to keep the thickness consistent. If one side is significantly thicker, the pork will cook unevenly, potentially drying out the thinner sections. Regarding the stuffing, make sure the liquid has fully evaporated from the greens before spreading them on the meat. Excess moisture can make the interior of the roast soggy and prevent the meat from cooking properly from the inside out. Finally, use a high-quality instant-read thermometer to avoid overcooking pork, which can become tough quickly past 150°F.

Variations

This Florida-style recipe is incredibly versatile and can be adapted to suit different palates or utilize ingredients you already have in your pantry. While the combination of bacon and collards is traditional, you can easily swap elements to change the flavor profile completely. Here are a few delicious variations to try on your next cookout:

• The Spicy Floridian: Add chopped jalapeños or a dash of habanero sauce to the greens mixture for an extra kick of heat.
• Cheesy Delight: Mix in 1/2 cup of shredded provolone or Gouda cheese with the cooled greens before rolling for a creamy, melted center.
• Citrus Infusion: Add the zest of one orange to the marinade and use orange juice instead of chicken broth for a brighter, citrus-forward flavor.
• Kale Substitute: If you cannot find collard greens, hearty kale or Swiss chard works beautifully as a substitute, offering a similar texture.
• Mushroom savory: Add sautéed mushrooms to the stuffing mix for an deeper, earthy umami flavor profile.

Best pairings

A dish this robust deserves sides that complement its richness without overpowering it. Since you are already using the Arteflame, it makes sense to utilize the flat-top griddle for your sides as well. The savory, salty nature of the bacon and pork pairs beautifully with slightly sweet or acidic sides to cut through the fat. Think about textures as well; a crunchy slaw or a soft puree can balance the chew of the meat. Here are some top-tier pairings to round out your meal:

• Grilled Sweet Potatoes: Sliced into wedges and roasted on the flat top with a touch of cinnamon butter.
• Cornbread: A classic Southern staple that sops up any juices on the plate.
• Charred Corn on the Cob: Grill it in the husk right on the coals or sear the kernels on the plancha.
• Apple Slaw: A fresh cabbage and granny smith apple slaw with a vinegar dressing provides a nice acidic crunch.
• Grilled Peaches: For a true Florida vibe, grill peach halves for dessert or a sweet side garnish.

Conclusion

Mastering this Florida-Style Collard Greens Stuffed Grilled Pork Loin is more than just cooking a meal; it is about embracing the rhythm of outdoor cooking. The combination of the smoky char from the Arteflame, the salty richness of the bacon, and the earthy bitterness of the collards creates a flavor profile that is complex yet deeply satisfying. It is a dish that looks impressive when sliced, revealing the beautiful spiral of green and white, making it perfect for dinner parties or holiday gatherings. By following these steps, you guarantee a moist, flavorful roast that honors Southern traditions while making the most of modern grilling techniques. Fire up the grill, pour a drink, and enjoy the process of creating something truly delicious.