Wanted to share a method I've been doing for years that isn't the typical stuffing, nor nearly as putzy. Before you get ready to stuff, take whatever you're going to use for the stuffing, put it into plastic wrap, roll it out into a cylinder, and freeze it enough that it becomes rigid. Then take your loin, and slit it in each end--in this case, I take the loin (only using a half this go-round), stood it on each end, and cut a slit through:
Then, stuff the loin with the frozen stuffing: this time, I used some apple and Gouda filled sausage, but use whatever you want for the filling:
Onto the NB Black Diamond (old style) for the afternoon: it joined a brisket that I'd started early morning with hickory and maple chunks, and voila:
Oh, and not to forget its little bovine friend that started as a 13 pound untrimmed brisket...
I've found this way to stuff a pork loin much easier than screwing around with splitting it, stuffing it, tying it up, etc. Not nearly as messy, and I don't find it to dry out nearly as much: this tends to baste from the inside out. Happy stuffing!