Smoked Stuffed Pork Loin

Pork loin with a creamy swirl of spicy breakfast sausage and jalapeño peppers gets smoked to perfection for a delicious and aesthetically pleasing dish.

• Preparation Time: 15 mins
• Cooking Time: 2 hr 5 mins
• Total Time: 2 hr 20 mins
• Calories: 420 Calories

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 (2 pound) boneless pork loin roast
• 2 medium jalapeno peppers, seeded and diced
• cooking twine
• 0.5 pound spicy bulk breakfast sausage
• 2 tablespoons finely chopped pimientos

Recipe Instructions

Step 1

Meanwhile, preheat a smoker, according to manufacturer's instructions, until temperature is a steady 220 degrees F (104 degrees F).

Step 2

Heat a large skillet over medium-high heat. Add sausage; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

Step 3

Remove silver skin and fat from pork loin. Cut pork loin, lengthwise, in center, not cutting all the way through then "unroll" until flat; season both sides with pork rub. Spread one side with cream cheese, then layer jalapeños, pimentos, and sausage evenly over top. Carefully roll pork loin up into a fairly tight log and secure with cooking twine.

Step 4

Smoke in the preheated smoker until an instant-read thermometer inserted into the center reads 140 to 145 degrees F (60 to 63 degrees C), about 2 hours. Remove pork loin and wrap tightly in aluminum foil. Let rest for at least 20 minutes before serving.