Stuffed Pork Loin Roast

Another way to combat the propensity of loin to dry out is to stuff it. You can use a wide range of stuffings, from classic bread stuffing to herbs and spices to dried fruits, and beyond. Because the stuffing layer is thinner than in a stuffed pork chop, the meat won’t overcook.

You can also make a sauce for this but it shouldn’t be necessary. I like to make a piccata-style sauce, something not too sweet, or simply a little Smoked Bone Broth (page 220).

Makes 12 servings

Takes 45 minutes preparation time, 2 hours cooking time

• 1 (6-pound) fresh bone-in center-cut pork loin roast
• 1½ tablespoons kosher salt
• 1 pound your favorite bread stuffing (see Notes)
• ½ cup dried cranberries (see Notes)
• 2 tablespoons Simon & Garfunkel Rub (page 168)
• Vegetable oil

1. Prep. Trim off all surface fat and silverskin from the pork. Sprinkle the meat with salt and rub it in. Let it sit in the fridge for 3 hours or so.

2. Make the stuffing.

3. Insert a long, sharp knife into the meat about ¾ inch up the side of the meat. Work the knife along at the same height, unrolling the meat until you have a long ¾-inch slab of loin, as shown below.

 

4. Place the stuffing on the cut portion of the meat and sprinkle with the dried cranberries. Try to level it from edge to edge, front to back. In the picture above the pork has been spread with pesto stuffing.

5. Roll the top of the meat over the stuffing and into a log shape. Tie the roast with butcher’s twine every inch or so. Coat the rolled and tied meat with the rub.

6. Fire up. Get your smoker up to 225°F or set up the grill for two-zone cooking and shoot for about 225°F on the indirect side.

7. Cook. Lightly oil the meat and add the meat and the wood for smoking at the same time. Go easy on the wood. You only want a hint of smoke. Roast for about 2 hours, until the meat registers 135 to 140°F—the exact cooking time will depend on how thick it is, what is in the stuffing, and how steady you can keep the temperature. Plan on 30 minutes per inch of thickness at the widest part.

8. Serve. Remove the roast from the grill and slice it into ½-inch-thick pieces.

Notes: Make the bread stuffing extra moist. Prepare extra, so you can cook and serve some on the side. You can substitute raisins or dried cherries for the cranberries if you prefer. Sometimes I soak the cranberries in rum and microwave them for about 30 seconds to speed the soaking. (I then drink the rum that has not been absorbed.) Occasionally I make a stuffing of whatever dried fruits I have on hand and mix in some chopped walnuts or pecans, some melted butter, and some sweet red wine.