Smoked Stuffed Pork Loin with Herb Filling

Name: Smoked Stuffed Pork Loin with Herb Filling
Prep time: 30 min
Cook time: 150 min
Total time: 190 min
Yield: 8 servings
Cuisine: Canadian
Ingredients: 1.5 kg pork loin (butterflied); 2 tbsp olive oil; 1 cup fresh parsley (chopped); 1/2 cup fresh sage (chopped); 1/4 cup fresh rosemary (chopped); 3 cloves garlic (minced); 1 tsp salt; 1/2 tsp black pepper

190 min 8 servings Medium

All Recipes

Indulge in a flavourful smoked stuffed pork loin, filled with a savoury herb mixture, perfect for special occasions and family dinners.

Prep

30 min

Cook

150 min

Total

190 min

Servings

Difficulty

Medium

Smoked stuffed pork loin is a show-stopping dish that combines the robust flavours of smoked meat with a delicious herb filling. This version is perfect for those who love the art of smoking meats but want to add a twist with a delightful stuffing. Ideal for gatherings or special family dinners, this recipe ensures that your pork loin remains juicy and aromatic. By carefully selecting fresh herbs and using a controlled smoking process, this dish maintains its tenderness while infusing a smoky aroma throughout the meat. Whether you're a seasoned smoker or a home cook looking to try something new, this recipe is approachable and rewarding.

Instructions

Prepare the smoker

Preheat your smoker to 110°C (225°F). Soak wood chips in water for 30 minutes, then add to the smoker.

Prepare the herb filling

Mix parsley, sage, rosemary, garlic, salt, and pepper in a bowl until combined.

Pro tip: Chopping herbs finely helps release their flavours.

Stuff the pork loin

Lay the butterflied pork loin flat and spread the herb mixture evenly over the surface.

Pro tip: Leave a small border to prevent stuffing from spilling out.

Roll and tie the loin

Roll the pork loin tightly and secure with kitchen twine every 5 cm (2 inches).

Pro tip: Tying the loin helps it hold its shape while cooking.

Brush with olive oil

Brush the rolled pork loin with olive oil to help it brown and retain moisture.

Smoke the pork loin

Place the pork loin in the smoker. Smoke for 2.5 hours or until the internal temperature reaches 63°C (145°F).

Pro tip: Use a meat thermometer for accurate temperature.

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Tips & Tricks

Ensure the pork loin is evenly butterflied to create a uniform layer for stuffing.
Use a meat thermometer to check for doneness; aim for an internal temperature of 63°C (145°F).
Soak wood chips for at least 30 minutes to produce ample smoke.

Frequently Asked Questions

How long do you smoke a stuffed pork loin?

Smoke a stuffed pork loin for about 2.5 hours or until it reaches an internal temperature of 63°C (145°F).

What is the best wood for smoking pork loin?

Applewood and hickory are popular choices for smoking pork loin, offering a sweet and nutty flavour.

Can you make smoked stuffed pork loin ahead of time?

Yes, you can prepare and stuff the pork loin a day ahead, storing it in the refrigerator until ready to smoke.

What should the internal temperature of smoked pork loin be?

The internal temperature of smoked pork loin should be 63°C (145°F) to ensure it is cooked and safe to eat.

How do you store leftover smoked stuffed pork loin?

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently before serving.

Serving Suggestions

Serve your smoked stuffed pork loin with roasted vegetables or a fresh garden salad for a balanced meal. Pair it with a glass of Chardonnay or a light red wine to complement the smoky flavours. You can prepare the pork loin a day in advance by stuffing it and storing it in the refrigerator. Once smoked, store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently to maintain its moisture.