Stuffed Pork Loin
Description
This incredible recipe for a smoked and stuffed whole pork loin is one of our favorite things to make. The stuffing is made from bacon, green onions, spinach, garlic, and cream cheese and just melts in your mouth. Filleting the pork loin can be tricking, I even have issues at times, but it's not overly difficult. Just follow the steps in the video below, and you'll be on your way. Once the pork loin is stuff, we truss it to keep things from falling apart, and throw it in the smoker at 225F until the internal temperature reaches 145F. Let it rest for about 5 minutes, slice and enjoy!
Ingredients
Instructions
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Stuffing Mixture
Fry the bacon until tender and set aside.
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In the bacon grease add the spinach. Cook for approximately 5-6 minutes until the spinach has wilted down.
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Fry the green onions for approximately 5-6 minutes, and then add the minced garlic. Fry another 2-3 minutes.
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Combine the bacon, spinach, green onions, and garlic with the cream cheese and mix well.
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Butterfly the Pork Loin
Carefully butterfly the pork length wise. Start 1 inch from the end, and slice only to 1 inch of the bottom. Careful not to cut all the wat through. Pull the pork back along the first slice and continue cutting as you're gently pulling back and unrolling. See the video below.
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Season the filleted pork loin with Kosher salt.
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Spread the cream cheese mixture evenly over the pork loin. Leave 1 inch all the way around uncovered so it doesn't ooze out during smoking.
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Slowly roll the pork loin back into shape, leaving the seam at the bottom.
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Using butchers twine, truss the pork loin several times to keep it from unraveling.
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Season the pork loin with your favorite BBQ rub and place in the pre-heated smoker at 225F.
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When the internal temperature reaches ~142F, remove the pork loin form the smoker and let rest for 5 minutes. During this time carry over cooking will bring the internal temperature to 145F.
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That's it! Cut into 1.5" slices and enjoy!
