smoked stuffed pork loin recipe

Written ByJenny Smyth Posted on
smoked stuffed pork loin recipe
Jump to Recipe Jump to Video Print Recipe

The Best smoked stuffed pork loin recipe

I’m so excited to share this smoked stuffed pork loin recipe with you all. This dish has been a staple in our household for years, and it’s perfect for any occasion. Whether we’re hosting a family gathering or just need a special dinner, this recipe never fails to impress.

The combination of tender pork, flavorful herbs, and the rich, smoky flavor from the smoker is simply unbeatable. I’ve experimented with different seasonings and marinades over the years, but this basic recipe remains my go-to. It’s easy to make and can be customized to suit your taste preferences.

I love that this recipe is relatively healthy compared to other meat dishes. The pork loin is lean protein, and when paired with herbs like thyme and rosemary, it adds a nice boost of antioxidants and fiber. Plus, the smoker infuses the meat with a subtle sweetness that balances out the savory flavors.

My family devours this dish every time I serve it, and I’m sure yours will too. This recipe is perfect for busy home cooks who want a show-stopping main course without breaking the bank. With just a few ingredients and some basic cooking skills, you can create an impressive meal that’s sure to wow your guests.

And don’t worry if you’re new to smoking meat – this recipe is forgiving and easy to follow. One of the best things about this recipe is its versatility. You can serve it as is or pair it with your favorite sides and sauces.

I like to serve it with roasted vegetables or creamy mashed potatoes for a comforting meal. For a more elegant presentation, try garnishing the dish with fresh herbs or edible flowers.

Smoked Stuffed Pork Loin

Smoked Stuffed Pork Loin

4.8 from 783 votes

A juicy pork loin butterflied and filled with a savory stuffing of spinach, sun-dried tomatoes, and cheese, then smoked to perfection. The smoky flavor infuses the meat while the stuffing stays moist and flavorful.

Prep Time30 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time3 hours
Servings: 8Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Pork

1 (3-4 pound) boneless pork loin
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder

For the Stuffing

2 cups fresh spinach, chopped
1/2 cup sun-dried tomatoes, chopped
1 cup shredded provolone cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 cup pine nuts, toasted
1/4 cup breadcrumbs
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon red pepper flakes

👨‍🍳Directions

1Prepare the pork loin by butterflying it: place the pork loin on a cutting board and make a lengthwise cut about three-quarters of the way through, stopping before you cut through the other side.
2Open the pork like a book and cover with plastic wrap.
3Pound with a meat mallet to an even thickness of about 1/2 inch.
4Season the inside of the butterflied pork loin with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder.
5Set aside while you prepare the stuffing.
6Heat 1 tablespoon olive oil in a skillet over medium heat.
7Add the chopped spinach and cook for 2 minutes until wilted.
8Add the minced garlic and cook for 30 seconds until fragrant.
9Remove from heat and let cool slightly.
10In a mixing bowl, combine the cooked spinach, sun-dried tomatoes, provolone cheese, Parmesan cheese, toasted pine nuts, breadcrumbs, 1/2 teaspoon salt, and red pepper flakes.
11Mix until evenly combined.
12Spread the stuffing mixture evenly over the butterflied pork loin, leaving a 1-inch border around the edges.
13Roll the pork loin tightly from one long side to the other, encasing the stuffing.
14Tie the rolled pork loin with butcher’s twine at 2-inch intervals to secure it.
15Rub the outside of the rolled pork loin with 2 tablespoons olive oil and season with the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder.
16Let the pork rest at room temperature for 20 minutes while you preheat the smoker.
17Preheat your smoker to 225 degrees Fahrenheit using wood chips like apple or hickory for a mild smoky flavor.
18Place the stuffed pork loin directly on the smoker grate and insert a meat thermometer into the thickest part of the meat, avoiding the stuffing.
19Smoke the pork loin for 2 to 2.
5 hours, or until the internal temperature reaches 145 degrees Fahrenheit.
20Maintain a consistent smoker temperature of 225 degrees Fahrenheit and add more wood chips as needed to keep a steady smoke.
21Once the pork reaches 145 degrees Fahrenheit, remove it from the smoker and let it rest on a cutting board for 10 minutes.
22The temperature will rise to about 150 degrees Fahrenheit during resting.
23Slice into 1-inch thick rounds, remove the twine, and serve warm.

🔧Equipment

Smoker
Meat thermometer
Butcher’s twine
Sharp knife
Large cutting board
Mixing bowl
Skillet

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 110mg🧂Sodium: 780mg🌾Total Carbs: 8g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 45g

📝Notes

For a different flavor, try using a mix of fresh herbs like rosemary and thyme in the stuffing. Ensure the pork loin is evenly pounded to avoid uneven cooking. If you don’t have a smoker, you can roast the stuffed pork loin in an oven at 375 degrees Fahrenheit for about 1 hour, or until the internal temperature reaches 145 degrees Fahrenheit.

Watch Video Of How Smoked Stuffed Pork Loin Works

This smoked stuffed pork loin recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a special dinner. It’s easy to make and customize to suit your taste preferences.

When stored properly in an airtight container in the refrigerator, leftovers can be safely reheated within 3-5 days. For added convenience, consider portioning out individual servings before freezing them for future meals.

❓ Frequently Asked Questions About Smoked Stuffed Pork Loin

Q: What type of pork loin should I use for this recipe?

For this recipe, I recommend using a boneless pork loin that’s around 1-2 pounds in weight. You can find these at most grocery stores or butcher shops.

Q: Can I use a different type of meat instead of pork?

While you can experiment with other meats like beef or lamb, keep in mind that the flavor profile will change significantly.

Q: How long does it take to smoke a pork loin?

The smoking time will depend on your smoker’s temperature and the thickness of your pork loin.

Q: Can I make this recipe ahead of time?

You can prepare the stuffing mixture up to 24 hours in advance but assemble and smoke the pork loin on the day of serving.

Q: Is this recipe suitable for vegetarians?

No, this recipe contains meat so it’s not suitable for vegetarians.

Similar Posts