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Stuffed Smoked Pork Loin

Prep Time 45min > Cook Time 4 -5hrs > Meat Finish Temp: 155°F > Recommended Wood: Peach or any fruit wood CLICK HERE or the highlighted products within the recipe to order products suggested for recipe.
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Ingredients
  

Instructions
 

  • Cut the pork loin in half
  • Butterfly the pork loins so that it lays flat and is about 1/2 inch thick
  • Blend in separate bowl pie filling, cream cheese, sausage and baby spinach.
  • Spread filling mixture on the center of the pork loin to sprinkle some more Sweet & Spicy Rub and drizzle some Peach Balsamic over it
  • Roll the stuffed pork loin back up into a roll
  • Spray or brush olive oil onto the pork loin and apply more seasoning generously
  • Make a bacon weave and wrap the bacon around the pork loin
  • Tie the pork loin up with butchers twine and place on a Bradley rack for easy moving to and from the smoker
  • Smoke at 225 degrees for 4-5 hours or until it reaches 155 degrees in the center of the pork loin
  • Once your smoker is going and maintaining 225 degrees, place the meat directly on the grate or use a Bradley rack.
  • Use the water pan if you have one to help regulate the temperature in the smoker. This also creates humidity in the smoker which reduces the natural drying effect of heated air.
  • Keep the smoke going for the entire time if possible but if you can't, then at least for 3 hours.
  • Do not baste the pork loins until the last 30 minutes or so at which time mop barbecue sauce onto the loin.
  • Once pork loin halves to reach 155 degrees pull them out and let them rest for about 10 minutes before slicing.

Notes

CLICK HERE or the highlighted products within the recipe to order products suggested for recipe.
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