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!
ENjoy!
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