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Stuffed Pork Loin on the Smoker

Stuffed pork loin is lean, inexpensive and tastes great as long as you don't overcook it.
Prep Time 30 minutes
Cook Time 4 hours
Rest 10 minutes
Total Time 4 hours 40 minutes


  • 1 each Pork loin or pork loin half (a pork loin half or portion is often called a pork loin roast)
  • coarse kosher salt 1/2 teaspoon per pound of meat
  • Jeff's original rub
  • 21 ounces Peach pie filling
  • 1/2 cup sliced or slivered almonds
  • 1/2 cup Baby spinach leaves
  • Cooking twine


  • 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.
  • Slice and serve with extra stuffing on the side.