Getting a Pork Loin ready to smoke tomorrow. It's based on a recipe my girl uses for pork tenderloins, so figured it would be worth trying on a smoked loin . I promised her I wouldn't change it....yeah right ! Marinade: 1 cup apple juice 6 tbsp olive oil 6 tbsp red wine vinegar 6 tbsp cider vinegar 2 tbsp Thyme 2 tbsp ginger 1 tbsp garlic salt 1 tbsp rosemary 1 tbsp dill weed 1 tbsp black pepper Stuffing ingredients will be: 2 tbsp butter 1 lb cooked and drained sausage meat 2 C apples 1/2 C onion 1/2 C celery 1/2 C dried plums 1/4 C apple juice 1/2 C bread crumbs 1/4 C chopped walnuts 2 tbsp thyme Salt and pepper to taste Melt butter in a skillet and add the onion, apple, celery, dried plums and thyme. Cook a bit, then add the apple juice. After the excess liquid has evaporated, stir in the bread crumbs and sausage meat. Spread it out on the loin and roll it up. Planning to smoke in the MES at 240Â° with some cherry. Will pull it at 150Â° internal. Well..thats how its supposed to go, we'll see . I'm not sure if this is the right amount of stuffing to make, I'll just put in what fits . Here's a few starter pics. Pork loin rolled out and pounded flat, about 5 lbs. Into the marinade for the night. Will post more as it goes tomorrow .