Smoked Pork Loin- Tender, Juicy, Flavorful
Bacon-wrapped pork loin prepared two ways: sausage-stuffed and butterflied with peaches, almonds and spinach.
Servings 16 servings
Ingredients
Pork Loin and Bacon
- 1 pork loin 8–10 lb, divided into two halves
- 2 lb thin-sliced bacon
- olive oil a light coating as needed
- Jeff's original rub to taste
Sausage-Stuffed Half
- link sausage, such as andouille enough to pass through one loin half; pre-cooked to 160°F
- Jeff's barbecue sauce for brushing near the end
Peach-Stuffed Half
- 4–5 heaping tablespoons peach pie filling
- sliced almonds enough for a layer
- baby spinach leaves enough for a layer
Instructions
Prepare the Two Halves
- Cut the 8–10 lb pork loin in half. Use one half for each variation, or prepare one and freeze the other.
- For the sausage version, make a roughly 1-inch slit lengthwise through the center. Insert sausage links that have already been cooked to 160°F, allowing the sausage to reach both ends. Lightly oil and season the loin, then drape or wrap it with bacon.
- For the peach version, butterfly the other half to about 1/2 inch thick without cutting through, or cut a deep pocket. Spread with peach pie filling, rub, sliced almonds and spinach. Roll it back up.
- Wrap the peach-stuffed loin with a bacon weave made on wax paper, season with rub and tie with butcher's twine.
Smoke
- Prepare the smoker for indirect cooking at 225°F. Fill the water pan if your smoker uses one.
- Place both loin halves on the grate or a smoker-safe rack. Use an equal blend of peach, pear, cherry and apple wood, keeping smoke going for the whole cook or at least 2–3 hours.
- Smoke for about 4 hours, until the pork reaches the author's 145°F target. Brush the sausage-stuffed half with barbecue sauce during the last 30 minutes.
- Remove from the smoker and rest about 10 minutes before slicing.
Notes
Estimated yield: 16 servings from both halves of an 8–10 lb raw loin, plus bacon and fillings; half the recipe yields about 8. The sausage must be cooked to 160°F before stuffing, as stated in the source. The 145°F pork finish and 10-minute rest retain the author's published method. Filling quantities not stated in the source remain to taste.