Smoked Stuffed Pork Loin

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disco

Epic Pitmaster
Original poster
OTBS Member
SMF Premier Member
Oct 31, 2012
11,135
5,265
Canadian Rockies
I had company coming for dinner and wanted something a little special so I decided to stuff a pork loin.

I started by making the stuffing.

I went with sage sausage stuffing. Here are my ingredients.

750 ml (3 cups) coarsely torn bread crumbs

75 ml (1/3 cup) chopped celery

125 ml (1/2 cup) chopped onion

25 ml (2 tablespoons) fine chopped fresh sage (or 10 ml, 2 teaspoons dried)

125 grams (4 1/2 ounces) breakfast sausage, casing removed

25 ml (2 tablespoons) butter

2 ml (1/2 teaspoon) salt

2 ml (1/2 teaspoon) pepper

125 ml (1/2 cup) chicken stock

I tore the bread crumbs up.


I removed the sausage meat from the casings and measured my seasonings.


I melted the butter over medium heat and sauteed the onion and celery until it is soft.


I crumbled the sausage meat in and sauteed until it was cooked through and crumbly.


I added the seasonings and sauteed for 30 seconds.


I added the bread crumbs and sauteed until all the juices have been soaked up by the bread.


Add the chicken stock and stir to make a moist stuffing.


Remove from heat and set aside.

I had a 2 1/2 pound pork loin roast.


I cut into the roast 1/3 from the bottom from one edge and continued until there was 3/4 inch not cut through.


Starting at the other edge, I cut 1/3 from the top and continued until there was 3/4 inch not cut through.


The two cuts allowed me to spread the loin flat for stuffing.


I spread the stuffing on the roast.


I rolled it up.



I tied it with cotton string.


I fired the Bradley up to as high as it would go, just over 300 F with a mixture of pecan and apple pucks. It too 1 hour and 45 minutes to get to an internal temperature of 160 F.

We enjoyed Planters Punch while the meat smoked. Keeping hydrated is important.


I took the roast out and covered it with foil for 15 minutes.



I carved it and served it with creamy coleslaw and pasta salad (thanks to She Who Must Be Obeyed).




Dessert was cherry cobbler.


It was a great meal. Life is good in the Rockies.

Disco
 
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Disco, Great looking cook. I could eat either one by itself, but together they look delicious. I'd probably eat too fast, trying to get to that apple cobbler. Joe :points:
 
Disco, you've done it again! Great looking smoke! I have to say I didn't even need the sliced shot. That one right out of the smoker was the money shot! Nice smoke

POINTS!
 
 
Disco, That Looks Awesome!

Smoke ON!

-Jason
Thanks, Jason. It was enjoyed.
Disco, Great looking cook. I could eat either one by itself, but together they look delicious. I'd probably eat too fast, trying to get to that apple cobbler. Joe
points.gif
Thanks, Joe. I mistyped. It was a cherry cobbler. Hope that doesn't spoil it for you.
 
That looks great! 
Thanks, AK1.
Disco, you've done it again! Great looking smoke! I have to say I didn't even need the sliced shot. That one right out of the smoker was the money shot! Nice smoke

POINTS!
Thanks, Case. It did look awful purdy.

Disco
 
Disco, that looks awesome man ! Very nice smoke & the hydration method is great as well ! Thumbs Up

Nice meal my friend !
 
Nice job once again Disco, if I may suggest if you try it again pound the meat out I'd be interested to hear your impressions on the differences!
 
Nice first post for awhile,I'd eat that any day,Thanks for sharing and some good knife work.

Richie

points.gif
 
Disco, that looks awesome man ! Very nice smoke & the hydration method is great as well !
icon14.gif


Nice meal my friend !
Thanks, Justin. The hydration was a struggle but we managed.
Nice job once again Disco, if I may suggest if you try it again pound the meat out I'd be interested to hear your impressions on the differences!
I have pounded meats before. I hadn't thought about doing it with a stuffed roast. I will have to give it a try.
 
Nice first post for awhile,I'd eat that any day,Thanks for sharing and some good knife work.

Richie

points.gif
Thanks, Richie. I hope to do some more posting.

Disco
 
thanks for posting the recipe, and with pics.  I am using this recipe for my first smoke in the smoker now. 
 
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