Smoked Stuffed Pork Loin
Make this Smoked Stuffed Pork Loin for a crowd pleasing meal. Pork Loin easily stuffed and smoked for amazing flavor.
Servings: 6
Calories: 565kcal
Ingredients
- 1 pork loin about 4-5 pounds
- Salt and pepper to taste
- 2 tablespoons vegetable oil
For the stuffing:
- 1 cup breadcrumbs
- 1 cup chopped spinach frozen, thawed, and drained
- 1/2 cup feta cheese crumbled
- 1/2 cup dried cranberries
- 2 cloves garlic minced
- 1 teaspoon rosemary finely chopped
- 1 teaspoon thyme finely chopped
- 1/2 cup chicken broth
- Salt and pepper to taste
For the rub:
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 teaspoon cayenne pepper
Instructions
- Preheat the smoker to 225° Fahrenheit.
- Butterfly the pork loin to create a flat surface for stuffing.
- Season the inside of the butterflied pork loin with salt and pepper.
- In a mixing bowl, combine breadcrumbs, chopped spinach, feta cheese, dried cranberries, garlic, rosemary, and thyme. Add chicken broth and mix until the stuffing is moistened. Season with salt and pepper.
- Spread the stuffing evenly over the inside of the pork loin.
- Roll up the pork loin tightly and secure it with kitchen twine.
- In a small bowl, combine brown sugar, paprika, garlic powder, and cayenne pepper to make the rub.
- Rub the vegetable oil over the surface of the pork loin, then apply the spice rub.
- Place the stuffed pork loin in the smoker. Smoke until the internal temperature reaches 145° Fahrenheit, approximately 2-3 hours.
- Remove the pork loin from the smoker and let it rest for 10 minutes before slicing and serving.
Notes
- Smoke Wood: Apple or cherry wood chips complement the pork well, hickory or mesquite will result in a stronger flavor. Feel free to use your preferred wood chips for smoking.
- Internal Temperature: The target internal temperature for pork loin is 145°F. Always use a meat thermometer to check for doneness. The loin will continue to cook even after it’s removed from the smoker, so consider pulling it out a few degrees before it reaches the target temperature.
- Trussing Technique: Using kitchen twine to truss the rolled pork loin helps it hold its shape during smoking, leading to more even cooking and better presentation. I highly recommend using twine, but if you can not find it, you can roll up a piece of aluminum foil into a rope-like shape and use it to tie the meat. It won't stick to the meat and can withstand the heat.
-Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 565kcal | Carbohydrates: 28g | Protein: 68g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 208mg | Sodium: 444mg | Potassium: 1318mg | Fiber: 2g | Sugar: 13g | Vitamin A: 731IU | Vitamin C: 5mg | Calcium: 128mg | Iron: 4mg
