Stuffed Pork Loin (Apple) I've seen a few of these, and always wanted to try one, so I finally went for it !! I got hold of a couple pieces of Pork Loin, about one foot long each ($1.79 LB) First Day (Prepping) I filleted them with the small fish fillet knife in my kit. I found that even though I'm pretty good at filleting a fish, or something round, getting around corners like you have in a loin is different. I played it safe & didn't make it too thin, so as not to get any slice-thrus. Then I spread Apple Pie filling on both pieces, and rolled them, and tied each one in 5 places. Then coated with mustard and rub, wrapped with plastic wrap, and put in the fridge overnight. The next day (Smoking): 11:30--------------I preheated my MES 40 to 220*, and lit my AMNPS (50/50 Hickory/Apple). 12:00---------------Put meat on 2nd rack from top, and AMNPS on bottom bars. 4:30-----------------Meat IT ranged from 146* to 151* (Cut heat back to 100*) 5:00-----------------Pulled both Pieces. IT ranged from 149* to 153*. Slice, plate, add sides, and eat. Thanks for looking, Bear Two Pork Loin Halves ($1.79 a pound) Get out my little filleting kit: Closer Look: Filleted & Apple Filling added: Stuffed, Rolled, Rubbed, Wrapped, and Refrigerated over night: Ready to smoke: In the MES 40. Had to put some cardboard up to block the wind: Got my Magical AMNPS going good: Fresh out of smoker: First slices for Me & Mrs Bear: Bear's Supper: Close-up: The rest of the slices: 7 more pairs going into the freezer for future meals for Me & the Missus: Also we ate 6 slices in 3 meals, and gave 3 slices to our Son.