Stuffed pork loin is lean, inexpensive and tastes great as long as you don't overcook it.
Prep Time 30 minutesminutes
Cook Time 4 hourshours
Total Time 4 hourshours40 minutesminutes
Ingredients
1each Pork loin or pork loin halfa pork loin half or portion is often called a pork loin roast
coarse kosher salt1/2 teaspoon per pound of meat
Jeff's original rub
21ouncesPeach pie filling
½cupsliced or slivered almonds
½cupBaby spinach leaves
Cooking twine
Instructions
Cut full pork loin in half or use a pork loin roast
Butterfly pork loin by cutting vertically into the meat down to about 3/4 inch from the bottom. The make horizontal cuts at the bottom of the vertical cut to finish unfolding the meat.
Sprinke about 2 teaspoons of coarse kosher salt onto the top of the meat. Once the moisture is drawn to the surface, add a generous layer of Jeff's original rub.
Layer on 18 to 21 ounces of peach pie filling, sliced almonds and spinach leaves within 1/2 inch of the edges of the meat then roll it up jellyroll style.
Tie the stuffed, rolled up pork loin with butchers twine about every 1.5 inches.
Place in fridge overnight or for at least 4-6 hours before cooking.
Smoke at 225-240 degrees using indirect heat.
About half way through the cook time or at the 2 hour mark, baste with melted butter to keep it moist. I use 1 stick of butter mixed with 1 TBS of Jeff's original rub.
When the pork loin reaches 145 degrees in the center, remove it from the smoker and let it rest for 10 minutes.