Smoked Stuffed Pork Loin

Smoked Stuffed Pork Loin is a show-stopping dish that combines the savory richness of pork with a flavorful stuffing, all enhanced by a smoky infusion from the grill or smoker. This recipe features a tender pork loin filled with a savory mixture of herbs, breadcrumbs, and cheese, then slow-cooked to perfection. The smoking process adds a depth of flavor that complements the juicy pork and robust stuffing. Ideal for a special occasion or a weekend feast, this dish offers a deliciously impressive centerpiece that is sure to delight your guests and elevate your culinary repertoire.

Ingredients:

• 1 (3-4 pounds) pork loin, trimmed and butterflied
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1 cup fresh breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup chopped sun-dried tomatoes (optional)
• 1/4 cup pine nuts or walnuts (optional)
• 1/2 cup shredded mozzarella or provolone cheese
• 1 tablespoon Dijon mustard
• 1 tablespoon balsamic vinegar

Instructions:

1. Prepare the Pork Loin: Preheat your smoker or grill to 225°F (107°C). Season the butterflied pork loin generously with salt and black pepper.
2. Make Stuffing: In a medium bowl, combine the breadcrumbs, grated Parmesan cheese, chopped parsley, basil, onion, garlic, sun-dried tomatoes, and pine nuts (if using). Mix well and fold in the shredded mozzarella or provolone cheese.
3. Stuff and Roll: Spread the stuffing mixture evenly over the inside of the butterflied pork loin. Starting from one end, carefully roll the pork loin tightly to enclose the stuffing. Secure with kitchen twine at 1-2 inch intervals to keep the stuffing inside.
4. Season and Prepare for Smoking: Rub the outside of the rolled pork loin with olive oil. Brush with Dijon mustard and balsamic vinegar. Season with additional salt and black pepper.
5. Smoke the Pork Loin: Place the stuffed pork loin in the smoker or on the grill. Smoke for 2-3 hours, or until the internal temperature reaches 145°F (63°C). The cooking time may vary depending on the thickness of the loin and the temperature of the smoker.
6. Rest and Slice: Once done, remove the pork loin from the smoker and let it rest for 10-15 minutes before removing the kitchen twine. Slice into medallions and serve.

This Smoked Stuffed Pork Loin is a fantastic way to bring rich, smoky flavors and hearty stuffing together in a single, impressive dish. Perfect for entertaining or a special family meal, it combines the best of smoking and stuffing to create a truly memorable culinary experience.