Smoked Stuffed Pork Loin with Bacon and Gouda

 

      We love pork loin but rarely smoke it.  It is such a versatile piece of pork, from roasted to fried to smoked.  This recipe was recommended to me by BBQ friend online, so we tried it.  It doesn't require much prep other than butterflying the loin and pounding it a bit so you can stuff it easily.  You won't find shredded Gouda cheese so be prepared to do it yourself.  

      Of course I cook these on my wood pit offset smoker, but you can easily do it on a Traeger, Weber Style Grill or Brinkman Portable.  I do suggest a milder smoke wood, such as apple, cherry, or pecan.  Oak is good too, but stay away from Mesquite.....too strong.  

1 pork loin, butterflied

3 Tbs Spicy brown mustard

Kosmos Dirty Bird Rub

¾ cup Gouda cheese shredded 

½ lb. Bacon 

Butcher’s twine

      Cook bacon until it is crispy.  Let it cool then crumble into small to medium sized pieces.

      Buy already shredded cheese or you can buy a block of cheese and shred it yourself.

      First, add a little spicy brown mustard to help the rub stick and then season the butterflied loin with the Dirty Bird Rub.   Evenly spread the cheese and bacon throughout the butterflied loin. 

      Fold the butterflied pork loin over on top of itself.  Apply some spicy brown mustard to the outside of the stuffed pork loin.  Rub the mustard all over the top and bottom of the loin then sprinkle rub on both sides generously.      

      Cut (3) 24 inch pieces of butchers twine for each pork chop to tie it up.  Lay the pieces of twine parallel and at about 2 inch intervals.  Lay the loin on top of the twine.  

      Loop each piece of twine over the loin, pull it tight and tie a knot that will hold.  Trim the extra string with scissors or a sharp knife.

    Set up your smoker for cooking indirectly at about 225°F using cherry or your favorite smoking wood.  Once the smoker is ready, place the loin directly on the grate.

      You can expect the pork loin to take from about 2-3 hours depending on actual thickness, how often you open the lid, weather conditions, and how cold the meat was when it went into the smoker.

      Ultimately, the pork is done and ready to eat when they reach 145°F.  Be sure to measure pork and not the filling temps. In the end this cook took 4 hours.  Do not forget to cut and remove the butcher's twine.  Honestly the bacon and gouda meld throughout the loin which results in a divine taste.  

      Serve with potatoes and choice of roasted vegetables, including collard greens.  THIS IS THE BEST TASTING PORK LOIN I HAVE EVER TASTED. 

"If I had to narrow my choice of meats down to one for the rest of my life, I'm quite certain that meat would be pork"

James Beard