Prepare yourself for a culinary adventure that combines the succulence of smoked pork loin with the bold flavors of spicy breakfast sausage, jalapenos, and creamy pimientos. Our Smoked Stuffed Pork Loin is not just a dish; it’s a celebration of flavors, textures, and the art of smoking perfection. Whether you’re an experienced pitmaster or a novice griller, this recipe promises to elevate your barbecue game to new heights. Join us on this gastronomic journey as we delve into the intricacies of creating a mouthwatering masterpiece that will leave your guests in awe.
Ingredients
Meat
- 1 (2 pound) boneless pork loin
Breakfast Sausage
- 1/2 lb spicy bulk breakfast sausage
Produce
- 2 Jalapeno peppers, medium
- 2 tbsp Pimientos
Dairy
- 1 (8 ounce) package cream cheese
Tools & Equipment
- Cooking twine
Instructions
Step 1: Prepare the Pork Loin
- Lay the pork loin on a clean surface.
- Using a sharp knife, butterfly the pork loin by making a lengthwise cut, stopping about an inch from the other side.
Step 2: Season and Spread
- Season the inside of the butterflied pork loin with your favorite pork rub or a simple mix of salt, pepper, and garlic powder.
- Spread a layer of cream cheese over the seasoned side of the pork loin.
Step 3: Add the Filling
- In a skillet over medium heat, cook the spicy breakfast sausage until browned and cooked through.
- Remove excess grease and let the sausage cool slightly.
- Spread the cooked sausage evenly over the cream cheese layer.
Step 4: Jalapenos and Pimientos
- Slice the jalapenos into thin rounds, removing seeds for a milder flavor.
- Spread the sliced jalapenos and pimientos over the sausage layer.
Step 5: Roll and Secure
- Carefully roll the stuffed pork loin tightly, starting from one end.
- Use cooking twine to tie the rolled pork loin at 2-inch intervals, securing the filling inside.
Step 6: Season the Exterior
- Season the exterior of the rolled pork loin with your favorite barbecue rub or a mix of complementary spices.
- Let the seasoned pork loin sit at room temperature while you prepare the smoker.
Step 7: Preheat the Smoker
- Preheat your smoker to 225°F (107°C) using your preferred wood chips or chunks for added flavor.
Step 8: Smoke to Perfection
- Place the stuffed and seasoned pork loin on the smoker grates.
- Smoke the pork loin for approximately 2.5 to 3 hours or until the internal temperature reaches 145°F (63°C).
Step 9: Rest and Slice
- Remove the smoked stuffed pork loin from the smoker and let it rest for 15-20 minutes.
- Carefully remove the cooking twine and slice the pork loin into medallions.
Cook Notes and Variations
- Bacon Wrap: For an extra layer of flavor, consider wrapping the stuffed pork loin with bacon before placing it in the smoker.
- Sweet Heat Glaze: Brush the exterior of the pork loin with a sweet and spicy glaze during the last 30 minutes of smoking.
Keto Version
For a keto-friendly version, ensure the cream cheese is full-fat, and use a keto-approved barbecue rub or make your own without added sugars. The spicy breakfast sausage should be free of sugar or additives.
Low-Carb Version
To make a low-carb version, opt for a low-carb cream cheese, and check the labels on the breakfast sausage to ensure it’s low in carbs. Use a low-carb barbecue rub or create your own.
Frequently Asked Questions (FAQs)
Q: Can I use a different type of sausage?
A: Absolutely! Experiment with various sausages like chorizo, Italian, or a mild breakfast sausage depending on your flavor preferences.
Q: How do I know when the pork loin is done?
A: Use a meat thermometer to check the internal temperature. It should reach 145°F (63°C) for a perfectly cooked pork loin.
Q: Can I smoke this recipe on a charcoal grill?
A: Yes, you can! Set up your charcoal grill for indirect heat and use soaked wood chips for smoking.
Q: Can I prepare the stuffed pork loin ahead of time?
A: Certainly! Prepare the stuffed and rolled pork loin ahead of time and refrigerate until ready to smoke.
Q: What wood chips are best for smoking?
A: Fruitwoods like apple or cherry complement the pork loin’s sweetness, while hickory or mesquite can add a stronger, smokier flavor.
Embark on a flavor-packed journey with our Smoked Stuffed Pork Loin, where smokiness meets succulence in a perfect union. This recipe is not just about creating a delicious dish; it’s about mastering the art of smoking and infusing layers of flavor into every bite. So, fire up that smoker, embrace the aromatic clouds of barbecue, and relish in the satisfaction of presenting a show-stopping smoked stuffed pork loin. Whether it’s a backyard barbecue or a special occasion, this recipe promises to be the highlight of your culinary repertoire. Get ready to savor the fusion of spices, textures, and the unmistakable allure of smoked perfection!
