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Craisin stuffed Pork loin with QView


Fire Starter
Joined Mar 31, 2016
     Meat:    Pork loin (2.5 lb cut into a flat sheet)

 Stuffing:   Craisins (dried cranberries), cherry preserves, sautéed celery & onion, bread crumbs

     Prep:    Brine 3 hrs (2 cups water, 1/4 C brown sugar, 1/4 C kosher salt)                      

    Wood:   Pittmasters Choice (cherry,hickory,maple) about 3+ hours

Smoker:    MES 30   (240F cooked until IT 160F, about 4.5 hours)

I love Craisins in salads and thought it might be a good idea to stuff a pork loin with them. This turned out really well, very moist and juicy.  Started off by cutting the loin into a flat sheet & brined it for 3 hours. Put on a layer of cherry preserves and Craisins.


Added a layer of stuffing (a mix of bread crumbs, salt, pepper, sage, sautéed celery & onion and more Craisins.

Wrapped it up, put on some of Jeff's BBQ rub, and put it in the smoker. I also decided to make two racks of baby back ribs. 

Finished product !! Dig in.



SMF Hall of Fame Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Joined Jun 22, 2009
That loin looks fantastic!

Nice job!




Fire Starter
Thread starter
Joined Mar 31, 2016
Thanks. It will be soon time to make another one, maybe next month. Giving some to my aunt after I told her about it and Tricia's mom is getting one of the rack of ribs!!


Smoking Fanatic
Joined Aug 4, 2014
Looks tasty. I like to soak my craisins in a little Grand Marnier for that little orange flavor when I do a loin roulade.

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