Stuffed Smoked Pork Loin
This is one of my favorites and so easy to do! It was inspired my friend Ozarks who was the first one to suggest doing it in the smoker!
First get a nice big pork loin. A packer about 8 to10 pounds should do it. If you can’t get a packer a small one will do but make sure it’s about 4 inches thick.
First you take a pork
loin and trim off the excess fat.
Then you mix a stuffing anything you like. I'm fond of a cornbread stuffing so I use cornbread crumbs or cornbread stuffing in a bag. Add your veggies like chopped onion, celery, mushrooms, peppers and anything else you might want to throw in there. I nuke it for a few minutes to shrink the mushrooms and peppers and add their natural juices to the crumbs. Then add water, broth or apple juice to make it like a paste but a little on the soggy side. Set it aside until you need it.
Then you butterfly the loin. Which simply means slice it lengthwise but not completely through twice so it lays out flat.
Then lay on your favorite cheese. I like either Provolone or Munster. Then spoon some of the stuffing onto the loin.
Then roll it all back
together and tie it so it stays together while cooking. If any of the stuffing
squeezes out while you're tying the loin just shove it back in there!
Smoke it at about
250°F for about 2 to 3 hours - until the internal temperature of the meat
reaches 150°F. I am smoking these with Cherry and Hickory wood.
Here the loins about two hours after they started they are almost done.
Here’s the finished stuffed smoke pork loins about to get eaten!
Nice smoke ring … tender, moist and juicy … dinner is served!
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