Stuffed Pork Loin – Smoked

What you’ll need

1 whole fresh pork loin

1 tablespoon minced garlic

1 teaspoon ground black pepper

1 teaspoon rosemary, fresh or dried

Worsteshire sauce

Olive oil

Sliced mushrooms

Sliced Provolone cheese

Fresh spinach

BBQ rub

Butcher twine

Toothpicks (optional)

Hickory, pecan, apple or cherry wood chunks

Start out by making the garlic paste. Mix the minced garlic, black pepper and rosemary with enough olive oil to create a semi-thick paste to be spread on the meat. Next, butterfly the loin by turning it on its side and slicing down the middle, but not all the way through. Stop just shy of the other side.

You could flatten the loin at this point by placing it between two sheets of plastic wrap and pounding it with a meat mallet, but I usually skip this step unless it is a small loin. Coat the inside of the meat with the garlic paste, then layer the cheese and mushrooms, topped off with a few dashes of worstershire sauce.

Now, top it off with a generous pile of fresh spinach leaves. Keep in mind that the spinach will cook down a lot, so stuff all that you can in there, then add a little more.

You are now ready to roll it up. Just fold the ends back together and secure with toothpicks. You can skip the toothpicks and just tie it up with the butcher’s twine, but from my experience the toothpicks make tying it up a little easier. Use the butcher’s twine to tie it up by going around the short side about 3 times, and make another tie around the long end. For this cook, we didn’t realize that we didn’t have butcher’s twine, so we used strips of rattan! It worked, but I would suggest getting butcher’s twine. As you close it up and tie it, some of the stuffing will try to sneak out, so just keep poking it back in there as you go around it. Cover it with BBQ rub, and you’re ready for the smoker.

I cooked this pork loin on my vertical water smoker, but you could use any type cooker you like. You want to cook it at around 250 degrees. On my vertical water smoker, I used 1 full chimney of charcoal, but only let it get halfway burning before I dumped it in. That way you have just enough heat to cook, and as the lit charcoal starts to burn out, the unlit will be burning, helping to maintain a fire for the entire cook. I used a large chunk of pecan wood for this cook, but you could use what you like. I would suggest hickory, pecan, apple or cherry, as these woods work well with pork. Put the pork loin on and let it cook to an internal temp of 165 degrees. At 250, this will take about 2 hours or so, depending on the size of the pork tenderloin.

When the loin is ready, bring it in and slice it. Serve it up hot with some grilled squash, dirty garlic mashed potatoes and Texas toast.




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