So i've cooked many a pork loin in my day, but never really thought about stuffing one until I was inspired by some of the posts on this site. I wish I had seen them sooner, cause this turned out fantastic. I decided to wait until next time to try and fillet it, and opted for a pocket, cut in the center. The stuffing was a mixture of cream cheese, strawberry preserves, brown sugar, salt & pepper, and some basil paste. I used tooth picks to close up the pocket. Topped it with a pretty basic dry rub, mostly salt, pepper, and brown sugar, then threw it on the smoker at about 225. I mopped it a few times with Sportsman's Gold port wine and herb sauce, which ended up being a delicious compliment to the sweet stuffing. It got pulled off the smoker and foiled at 155 degrees and left to rest. I have to say, this was some of the best pork I've made! Can't wait to actually fillet one out next time.
