Looking to impress your family and friends with a show-stopping dish that’s bursting with flavor? Dive into the world of smoky goodness with our Smoked Stuffed Pork Loin! This mouthwatering recipe combines tender pork loin with a rich and creamy spinach and feta filling, all infused with the irresistible aroma of wood smoke. Perfect for gatherings or a special dinner, this dish is not just a meal; it’s an experience that will leave everyone asking for seconds. Get ready to elevate your cooking game and tantalize your taste buds with this unforgettable recipe!
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 (3-4 pound) pork loin
- 1 cup spinach, chopped
- 1/2 cup cream cheese, softened
- 1/2 cup feta cheese, crumbled
- 2 cloves garlic, minced
- Salt and pepper to taste
- Wood chips for smoking
Instructions
- Prepare the pork loin by patting it dry with paper towels and trimming any excess fat. Using a sharp knife, butterfly the pork loin by cutting horizontally through the center, being careful not to cut all the way through. Open the loin like a book to create a flat surface.
- In a medium bowl, mix together chopped spinach, softened cream cheese, crumbled feta cheese, minced garlic, salt, and pepper until well combined. Spread the mixture evenly across the opened surface of the pork loin, leaving a small border around the edges.
- Carefully roll the pork loin, tucking in the filling, and secure with kitchen twine at 1-inch intervals to keep the stuffing in place and maintain the roll's shape.
- Season the exterior of the rolled pork loin with additional salt and pepper, ensuring even coverage.
- Prepare your smoker by preheating it to 225°F (107°C). Add your preferred wood chips - hickory or apple wood work well for pork.
- Place the stuffed pork loin on the smoker rack, positioning it fat side up. Close the smoker lid and maintain a consistent temperature.
- Smoke the pork loin for approximately 2 hours, or until the internal temperature reaches 145°F (63°C) when checked with a meat thermometer.
- Once done, remove the pork loin from the smoker and let it rest for 10-15 minutes. This allows the juices to redistribute and makes slicing easier.
- Remove the kitchen twine, slice the pork loin into 1-inch thick medallions, and serve hot.
Tips
- Choose the Right Wood Chips: For the best flavor, experiment with different types of wood chips. Hickory imparts a robust smokiness, while apple wood offers a sweeter, milder taste that complements the pork beautifully.
- Let the Meat Rest: After smoking, always allow the pork loin to rest for 10-15 minutes. This crucial step helps the juices redistribute, ensuring every slice is juicy and tender.
- Use a Meat Thermometer: To achieve perfectly cooked pork, invest in a reliable meat thermometer. Smoking times can vary, so checking the internal temperature is essential for food safety and optimal flavor.
- Season Generously: Don’t skimp on seasoning the exterior of the pork loin. A good amount of salt and pepper enhances the overall flavor and creates a delicious crust.
- Experiment with Fillings: Feel free to get creative with the stuffing! Try adding sun-dried tomatoes, herbs, or even different types of cheese to customize the flavor profile to your liking.
- Slice Carefully: When it’s time to slice the pork loin, use a sharp knife and cut into 1-inch thick medallions for a beautiful presentation that showcases the stuffing.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 3g
Protein: 45g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 125mg
