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 cant get a packer a small one will do but make sure its about 4 inches thick.

 

Loin.jpg

 

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.

 

 

Stufing.jpg

 

Then you butterfly the loin. Which simply means slice it lengthwise but not completely through twice so it lays out flat.

 

LoinButterfied.jpg

 

Then lay on your favorite cheese. I like either Provolone or Munster. Then spoon some of the stuffing onto the loin.

 

Stuffed.jpg

 

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!
 

RolledTied.jpg

 

Smoke it at about 250F for about 2 to 3 hours - until the internal temperature of the meat reaches 150F. I am smoking these with Cherry and Hickory wood.
 
Here the loins about two hours after they started they are almost done.

 

2-hours.jpg

 

Heres the finished stuffed smoke pork loins about to get eaten!

 

SlicedLoins.jpg

 

Nice smoke ring tender, moist and juicy dinner is served!

 

LoinDinner.jpg

 

 

ENjoy!

 

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DJx2 2007