Smoked Stuffed Pork Loin
Pork loin stuffed with spinach and cheese.
Jump to RecipeStuffed pork loin is all about that beautiful spiral of meat, cheese, and vegetables when you slice into it. Each piece is a complete flavor package, and the presentation is absolutely stunning. The smoke adds depth that takes this elegant roast to another level. It's easier to make than it looks.
This dish is perfect for dinner parties where you want to serve something special. Sunday dinners, small holiday gatherings, and date nights at home are all ideal occasions. The portion sizes work perfectly for smaller groups, and the presentation makes everyone feel special.
Italian sides complement the Mediterranean filling beautifully. A simple tomato and fresh mozzarella salad echoes the flavors inside. Risotto or creamy polenta provides an elegant base. Roasted asparagus or broccolini adds green to the plate.
While spinach and cheese are classic, the filling possibilities are endless. Try mushrooms and Gruyère for an earthy variation. Roasted red peppers and goat cheese create a beautiful color contrast. Apple, brie, and caramelized onion make a sophisticated autumn version.
The key to a neat spiral is butterflying the loin properly - make horizontal cuts without cutting all the way through, opening it like a book. Don't overfill, or it will burst during cooking. Rolling tightly and tying securely ensures even cooking and beautiful presentation.
Ingredients
Instructions
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1
Butterfly the pork loin by making a horizontal cut along the length, stopping about 1 inch from the opposite edge. Open it like a book and pound it gently to an even thickness.
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2
Layer the fresh spinach, shredded mozzarella, chopped sun-dried tomatoes, and minced garlic across the cut surface, leaving a 1-inch border on all sides.
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3
Roll the loin up tightly starting from one long side. Tie with butcher's twine at 1-inch intervals to hold the roll together securely.
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4
Season the outside of the roll with Italian seasoning, salt, and pepper. For more depth, dust with Killer Hogs BBQ Rub.
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5
Set your smoker to 275°F with Bear Mountain Apple Pellets for a light, clean smoke.
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6
Smoke for about 2 hours. Since the loin is lean, it cooks relatively fast.
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7
The stuffed loin is done when the internal temperature in the center of the roll reaches 145°F. Check carefully with an instant-read thermometer.
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8
Rest for 10 minutes, then remove the twine and slice into 1-inch rounds. The colorful stuffing spiral makes each slice look gorgeous on the plate.