Smoked Stuffed Pork Loin

Smoked Stuffed Pork Loin
  • PREP TIME
    15 mins
  • COOK TIME
    2 hrs 5 mins
  • TOTAL TIME
    2 hrs 40 mins
  • SERVING
    6 People
  • VIEWS
    9

Elevate your culinary game with this Smoked Stuffed Pork Loin. A symphony of smoky flavors and spicy fillings, this dish presents beautifully with its striking spiral pattern when sliced, promising a delightful experience with every bite.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    3 g
  • Cholesterol
    135 mg
  • Fiber
    0 g
  • Protein
    34 g
  • Saturated Fat
    14 g
  • Sodium
    1417 mg
  • Sugar
    0 g
  • Fat
    30 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a large skillet over medium-high heat, add the sausage and cook, breaking it apart with a spoon, until browned and crumbly. (5-7 minutes). Drain off any excess grease and set aside.

02

Step

Preheat your smoker according to the manufacturer's instructions to a steady temperature of 220°F (104°C).

03

Step

Prepare the pork loin by removing any silver skin or excess fat. Using a sharp knife, butterfly the loin by slicing it lengthwise down the center, being careful not to cut all the way through. Open the loin like a book and season both sides generously with your preferred pork rub.

04

Step

Spread the softened cream cheese evenly over one side of the butterflied pork loin. Layer the diced jalapeños, pimientos, and cooked sausage evenly over the cream cheese. Carefully roll the pork loin into a tight log, and secure it firmly with cooking twine at regular intervals.

05

Step

Place the stuffed and tied pork loin in the preheated smoker. Smoke until an instant-read thermometer inserted into the center of the loin reads 140-145°F (60-63°C), approximately 2 hours. Transfer the smoked pork loin to a platter and wrap it tightly in aluminum foil. Allow it to rest for at least 20 minutes before slicing and serving.

For a richer flavor, consider adding a layer of caramelized onions or sautéed mushrooms to the filling.
Ensure your smoker maintains a consistent temperature for even cooking.
Allowing the pork loin to rest is crucial for the juices to redistribute, resulting in a more tender and flavorful final product.
Serve with your favorite barbecue sides, such as coleslaw, baked beans, or grilled vegetables.

Bobby Keebler

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 3 Ratings)
Total Reviews: (6)
  • Rubie Mills

    This recipe was a huge hit at my last BBQ! Everyone loved the flavor combination.

  • Gwendolyn Kautzer

    The spiral look is so impressive! It's a great dish to serve for a special occasion.

  • Alda Jacobson

    I added some sautéed onions and garlic to the sausage mixture for extra flavor. Delicious!

  • Aletha Wilderman

    I've made this several times and it always comes out perfectly. The instructions are very clear and easy to follow.

  • Jordon Cartwright

    The smoked flavor really takes this dish to the next level. I highly recommend it!

  • Jesus Murazik

    My family raved about this pork loin. It's definitely going into our regular rotation.

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