INGREDIENTS
1 backstrap
Pit Boss GSP (garlic, salt, pepper) seasoning, to taste
6 oz. cream cheese, softened
6 oz. frozen spinach thawed
1/4 c. onion chopped
1 tbsp. minced garlic
1/2 stick butter, melted
1/2 tsp. garlic powder
1 tsp. chopped green onions or chives
INSTRUCTIONS
1. Preheat grill to 375º F.
2. Butterfly backstrap lengthwise and tenderize. Season liberally with Pit Boss GSP.
3. In a bowl, combine cream cheese, spinach, onion, minced garlic, and Pit Boss GSP to taste. Mix thoroughly.
4. In a separate bowl, mix together butter, garlic powder, and green onions. Set aside.
5. Spread cream cheese mixture evenly over the butterflied backstrap. Fold backstrap over itself to enclose the mixture inside.
6. Place backstrap on grill. About 10 minutes before stuffed backstrap is done, brush garlic butter mixture over top.
7. Continue cooking until backstrap has reached your desired wellness. Serve and enjoy!
