Cowboy Candy Stuffed Pork Loin with Lemon-Butter Rice and Roasted Broccoli
August 22, 2026
There’s a category of dinner that looks like you tried very hard and didn’t.
This is the whole category in one plate. The pork loin comes out of our case already butterflied, stuffed with delicious candied jalapeño and cream cheese. The actual labor happened here by somebody who does it for a living. You put it in the oven. While it cooks, you make rice with broth instead of water and roast a pan of broccoli, which between them require about six minutes of attention.
Then you slice it and it fans open in those spirals, and nobody at the table needs to know how easy that was.
Why Stuffed Pork Loin Is a Butcher’s Job
Making one from scratch is genuinely a project. You butterfly the loin (one long, even cut down the length of the meat, opening it like a book without cutting through) then pound it flat, spread the filling to the edges without overloading it, and roll it tight, so it holds its shape and cooks evenly. It’s a knife skill, and it’s the difference between clean spirals and filling all over the sheet pan.
The temperature is the part to get right. Whole cuts of pork are done at 145°F with a three-minute rest — that’s the modern USDA number, and it’s lower than most people cook pork out of habit. A stuffed loin is a little different because there’s dressing in the middle, so check the temperature in the meat, not through the filling, and pull it as soon as the pork reads right. Pork loin is lean. The gap between juicy and dry is about ten degrees wide, and everybody who says they don’t like pork loin has only ever had it on the wrong side of that gap.
Rice in Broth, Broccoli at High Heat
Two small decisions carry this whole plate.
Cook the rice in chicken broth instead of water. Same amount, same timing, dramatically more flavor. The butter, lemon juice and parsley go in at the end, off the heat, so the lemon stays bright instead of cooking flat.
Roast the broccoli — don’t steam it. 425°F, spread out on a sheet pan, not crowded. Steamed broccoli is a vegetable you eat because you’re supposed to. Roasted broccoli, with browned edges and a squeeze of lemon on it, is a vegetable people go back for. Same broccoli. Different oven.
Cowboy Candy Stuffed Pork Loin with Lemon-Butter Rice and Roasted Broccoli
Prep time: 10 minutes Cook time: Based on pork loin size Serves: 4-6 with leftovers
You’ll Need
- 1 Lil Butcher Shoppe Cowboy Candy Stuffed Pork Loin, sized for approximately 4 servings
- 1 cup uncooked long-grain rice
- 2 cups chicken broth
- 1 lb. broccoli florets
- 2 tablespoons butter
- 1 lemon
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- Salt and black pepper
Let’s Cook
- Prepare the stuffed pork loin according to the cooking instructions provided by Lil Butcher Shoppe for its size.
- While it cooks, prepare the rice using chicken broth in place of water. Once tender, stir in one tablespoon of butter, the juice of half the lemon and the dried parsley.
- Heat the oven to 425°F.
- Toss the broccoli with olive oil, garlic powder, salt and black pepper. Spread it on a sheet pan and roast for 18–22 minutes, until tender and browned around the edges.
- Finish the broccoli with the remaining tablespoon of butter and a squeeze of fresh lemon.
- Let the pork rest for several minutes, then slice it and serve with the lemon-butter rice and roasted broccoli.
It looks like a special-occasion dinner. It does not require special-occasion effort.
The Rest of the Stuffed Case
The cowboy candy stuffed pork loin has neighbors, and all of them exist for the same reason — the hard part is already done:
- Stuffed Pork Chops
- Stuffed Bell Peppers
- Stuffed Potatoes
- Stuffed Jalapeños
- Stuffed Mushrooms
- Stuffed Crabs
If you like this plate, the stuffed pork chops are the weeknight version of the same idea. And the stuffed potatoes — six flavors, including crabmeat and crawfish — would swap in for the rice here without any argument from us.
Tips from Behind the Counter
Use a thermometer, not a timer. A stuffed loin’s cook time depends on its diameter, not its weight, and every one is a little different. Probe the thickest part of the meat, avoiding the filling.
Rest it before you slice it. Five to ten minutes on the cutting board. Cut too soon and the juice ends up on the board instead of in the pork.
Cut the strings after it rests, not before. They’re holding the spiral together right up until the moment you slice.
Slice thicker than you think. Three-quarters of an inch to an inch. Thin slices fall apart and lose the spiral; thick slices show it off.
Save the pan drippings. Spoon them over the rice. That’s a sauce you didn’t have to make.
Ways to Change It Up
- Serve it over the lemon-butter rice instead of beside it and let the drippings run down into it.
- Swap broccoli for asparagus, roasted the same way at the same temperature for about half the time.
- Trade the rice for a stuffed potato if you want to go all-in on the case at the shop.
- Make it a holiday plate with roasted carrots and a green salad — this is the loin we sell most of in November and December.
One Stop for a Special-Occasion Plate in Hattiesburg
The pork loin, the broccoli, the rice and the lemon are all in one building. Our shop at 1910 Broadway Drive is a full butcher counter and grocery, so a dinner that looks like a project doesn’t have to start with two stops.
We’ve been family owned and operated in Hattiesburg since 1991. Along with the fresh meat counter — hand-cut steaks, fresh local pork, ground chuck and roasts — the case is full of homemade cooking that’s already done for you.
Hours: Monday–Tuesday and Thursday–Saturday, 9:30 a.m. to 5:30 p.m. Closed Wednesday and Sunday.
Phone: 601-261-2765
Address: 1910 Broadway Drive, Hattiesburg, MS 39401 — get directions or reach out
Outside the area? Our smoked sausage ships nationwide, and you can find us on the shelf at stores across Mississippi and the Gulf South.