I had company coming over for dinner and wanted to make something a little special. I decided on Smoked Stuffed Pork Loin.
I started by ripping up my bread crumbs, taking the sausage out of the casings and measuring the seasonings.
I sauteed the onion and celery in the butter over medium heat until the onion and celery are softened.
I added the sausage meat and continued cooking, breaking the sausage up, until the sausage was crumbly and cooked through.
I added the seasonings and cooked for 30 seconds longer.
I added the breadcrumbs and stirred until all juices and fat was soaked up by the bread. Remove from heat. Add the chicken stock and stir to make a moist stuffing. Set aside.
Take the pork loin and start cutting from one edge, one third of the way from the bottom of the roast. Continue cutting until there is 3/4 inch uncut.
Start cutting from the other edge, one third of the way from the top of the roast. Continue cutting until there is 3/4 inch uncut.
Lay the roast flat.
Spread the stuffing over the roast and roll it into a cylinder and tie it.
I put the roast in a 300 F smoker with a mixture of pecan and apple smoke. It took 1 hour 45 minutes to get to an internal temperature of 160 F.
Remove from the smoker, cover with foil and let sit for 15 minutes.
Carve and serve.
We served it with creamy coleslaw and pasta salad (thank you She Who Must Be Obeyed).
This turned out terrific. The sausage stuffing added a nice herb flavour with the spices of the sausage. The smoke flavour went well with both.
The Old Fat Guy
- 1 kg ( 2 1/2 pounds) pork loin roast
- 750 ml (3 cups) coarsely torn bread crumbs
- 75 ml (1/3 cup) chopped celery
- 125 ml (1/2 cup) chopped onion
- 25 ml (2 tablespoons) fine chopped fresh sage (or 10 ml, 2 teaspoons dried)
- 125 grams (4 1/2 ounces) breakfast sausage, casing removed
- 25 ml (2 tablespoons) butter
- 2 ml (1/2 teaspoon) salt
- 2 ml (1/2 teaspoon) pepper
- 125 ml (1/2 cup) chicken stock
- Heat the butter over medium heat.
- Saute the celery and onion until soft.
- Add the sausage and break it up while cooking until the sausage is crumbly and cooked through.
- Add the salt, pepper, and sage and cook for 30 seconds.
- Add the bread crumbs and stir until all drippings are soaked up by the bread.
- Remove from heat.
- Add the chicken stock and stir to make a moist dressing. Set the dressing aside.
- Cut the roast to make it lie flat.
- Start by cutting in on one edge 1/3 of the way up from the bottom. Continue cutting until 3/4 inch remains uncut.
- Cut from the other edge, 1/3 of the way down from the top. Continue cutting until 3/4 inch remains uncut.
- Spread the roast out flat.
- Spread the stuffing over the pork roast.
- Roll into a cylinder and tie.
- Put the roast in a 300 F smoker (you could do it in an oven but it won't have the smoke flavour).
- Smoke until the internal temperature is 160 F (it took me 1 hour 45 minutes).
- Remove from smoker, cover with foil and let sit for 15 minutes.
- Carve and serve.