Smoked pork loin is wonderful and when you wrap it in bacon, well, it is beyond amazing! A big part of making sure smoked pork loin does not end up dry is in cooking it to the right temperature however, wrapping it in bacon also helps a lot to keep it juicy and it's so easy to do!

Here's one you'll do time and time again!

Helpful Information
  • Prep Time: 30 minutes
  • Cook Time: 4 hours
  • Smoker Temp: 225°F
  • Meat Finish Temp: 145°F
  • Recommended Wood: Equal mix of peach, pear, cherry and apple
What You'll Need
IMG 0244Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

The Preparation

A full pork loin is usually way more than my family can eat at one sitting so I normally cut them in half and freeze one of the halves for another day. In this newsletter I have used both halves to show you a couple of variations.

I have taken one of the halves, stuffed it with sausage and wrapped it with single slices of bacon.

The other half has been butterflied, stuffed with peach pie filling, sliced almonds, baby spinach leaves, wrapped with a bacon weave and then tied up with butchers twine to hold it all together.

I am drooling right now just thinking about it!

Sausage Stuffed Pork Loin

To stuff it with sausage you simply use a long sharp knife to cut about a 1 inch slit all the way through the half pork loin. Then slide the link sausage through the hole until it comes out the other side. Use more than one piece if necessary to make it stick out slightly on both ends.

Cut the slit in the pork loin Stuff the pork loin with sausage

**Note: make sure the sausage is pre-cooked to 160 degrees before stuffing it in the pork loin. Since we are only cooking the pork loin to 145 degrees, the sausage links, which are made from ground sausage would not be entirely safe to eat. Precooking them corrects this issue.

You can use a little olive oil or butter to make this job easier but I usually just make the hole slightly larger than it really needs to be and it has no problems.

Spray or brush a little olive oil onto the outside of the pork loin half and apply Jeff's original rub (Purchase formula here | Purchase bottled rub) liberally. It's a thick piece of meat and my original rub is not super salty like most rubs so you can apply it generously for lots of flavor with no fear of getting it too salty.

Once the rub is applied, lay out your bacon on the counter if you want to do a really neat job or if you are in a hurry you can just drape it over the pork loin. Either way will not effect the taste at all.. just the way it looks.

Laying out the bacon Applying rub to the meat

I tried to set a good example and do a real neat job for the pictures but if I was just cooking for myself, I might not be so fussy about it.

All wrapped up in bacon End view of the sausage stuffed pork loin

Butterflied and Stuffed Pork Loin

Butterflying pork loins is not too difficult and I certainly need to make a video showing this process. If you are not familiar with this process, you can look it up on YouTube or you can cut a pocket in the pork loin starting at about an inch in on each side of the pork loin and vertically down into the meat without cutting all the way through. The filling can be stuffed into this pocket for a very similar effect.

If you are butterflying it, try to get the pork loin about 1/2 inch in thickness all over once it's laid out flat and it as you can see, it certainly does not have to be perfect. Once it's rolled up, the imperfections just sort of go away. The main thing is that you don't cut through the meat anywhere causing your stuffing to leak out.

Once it's butterflied and laid out flat, spread about 4-5 heaping tablespoons of the peach pie filling onto the top then sprinkle some Jeff's original rub (Purchase formula here | Purchase bottled rub)  generously on top of the pie filling.

pork loin butterflied and covered with peach pie filling Sprinke my rub on top of the pie filling

Next lay on some almond slices and a layer of baby spinach leaves just before rolling it all up. You could also use pineapple slices, pecans, cheese, bacon crumbles, etc.. whatever you like to stuff it with. Get as creative as you dare.

A layer of almond slices and baby spinach leaves All rolled up

For this one, I am going to show you how to get a little more fancy with it and use a bacon weave instead of just laying the slices over the pork loin. For more information on how to weave bacon, see my instructional pictures HERE

Tip: I forgot to do the weave on wax paper and I had a heck of a time getting that wrapped around the pork loin without the weave coming apart. Make the weave on wax paper and it will make it a lot easier.. trust me!

On this one, I applied Jeff's original rub (Purchase formula here | Purchase bottled rub) to the bacon weave instead of the pork loin.

Bacon weave Apply rub to bacon weave

Here is the pork loin all wrapped up in the bacon weave.. ain't it pretty?! I also decided to tie the pork loin up with butchers twine to hold everything together better.

Bacon weave around pork loin Pork loin tied up with butcher's twine

Preparing the Smoker

Prepare your smoker for cooking at about 225°F using indirect heat for around 4 hours depending on the thickness of your pork loin, your smoker temperature and how often you open the door to peek or baste the meat.

Smoking the Pork Loin

Once your smoker is going and maintaining 225°F, place the meat directly on the grate or use a pan and rack to make things real easy. The pan and rack I use can be seen HERE.

Butterflied and stuffed pork loin Sausage stuffed pork loin

If your smoker uses a water pan, fill it up to help regulate the temperature in the smoker. This also creates humidity in the smoker which reduces the natural drying effect of heated air.

Keep the smoke going for the entire time if possible but if you can't, then at least for 2-3 hours. I used an equal mix of peach, pear, cherry and apple chips for this pork loin and kept it going the whole time.

I did not baste the pork loins until the last 30 minutes or so at which time I brushed my barbecue sauce (Purchase formula here | Purchase bottled sauce) onto the half that was stuffed with sausage.

It took about 4 hours for both pork loin halves to reach 145°F at which time I pulled them out and let them rest for about 10 minutes before slicing.

Sausage stuffed pork loin finished Sausage stuffed pork loin sliced

Butterflied pork loin finished Pork loins sliced

145 Degrees for Pork.. What's Up With That?

The USDA has declared that 145°F is the new safe temperature. This is welcome news when it comes to cuts such as pork loin which are extremely lean and dry out so easily during cooking. The old, outdated 160 degree safe temperature made it almost impossible to enjoy pork loin, at 145°F pork loin is juicy and amazing.

Summary

Sausage Stuffed Pork Loin

  1. Purchase a 8-10 lb pork loin
  2. Cut the pork loin in half (use both as I did or freeze one for later)
  3. Cut a 1-inch slit all the way through the center of the pork loin lengthwise
  4. Stuff with link sausage
  5. Spray or brush olive oil onto the pork loin and apply Jeff's original rub (Purchase formula here | Purchase bottled rub) generously.
  6. Drape bacon over and/or around the pork loin
  7. Place on a Bradley rack for easy moving to and from the smoker
  8. Smoke at 225°F for 4 hours or until it reaches 145°F in the center of the pork loin
  9. Brush with Jeff's barbecue sauce (Purchase formula here | Purchase bottled sauce) about 30 minutes before it is finished cooking
  10. Let it rest for about 10 minutes then slice and serve

Butterflied and Stuffed Pork Loin

  1. Purchase a 8-10 lb pork loin
  2. Cut the pork loin in half (use both as I did or freeze one for later)
  3. Butterfly the pork loin so that it lays flat and is about 1/2 inch thick
  4. Stuff with pie filling, almond slices, and baby spinach leaves or your choice of vegetables, cheese, pie fillings, etc. making sure to apply some of my rub and even some sauce for an extra shot of flavor in the middle.
  5. Roll the stuffed pork loin back up into a roll
  6. Spray or brush olive oil onto the pork loin and apply Jeff's original rub (Purchase formula here | Purchase bottled rub) generously
  7. Make a bacon weave and wrap the bacon around the pork loin
  8. Tie the pork loin up with butchers twine and place on a Bradley rack for easy moving to and from the smoker
  9. Smoke at 225°F for 4 hours or until it reaches 145°F in the center of the pork loin
  10. Let it rest for about 10 minutes then slice and serve
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Jeff's Rubs and Sauce

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You can also order the formulas for my rubs and sauce and make these yourself at home. Grab those HERE and download immediately.

Jeff’s Smoking Meat Books

smoking-meat-book-coverSmoking Meat: The Essential Guide to Real Barbecue – The book is full of recipes and contains tons of helpful information as well. Some have even said that “no smoker should be without this book”!

With more than 1000 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended and is a Bestseller in Barbecuing & Grilling books on Amazon.

AmazonBarnes & Noble | German Edition

smoke-wood-fire-book-coverSmoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.

It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.

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