Q: Hi Dr. BBQ,
Notwithstanding that pork loin is lean enough to be grilled, rather than smoked, what recommendations would you have for stuffed pork loin to be cooked on the smoker? Are there any special tricks you recommend regarding preparing the stuffed loin from a procedural standpoint?
A: Hi Ken,
I have to tell you that I’ve never liked the idea of stuffing a pork loin. This is not your mother’s pork, it is much leaner. The Pork Board says that pork is safely cooked at 137°F, and I say, if you cook it much above that, it will be overdone and dry. I recommend removing it from the heat when the internal temperature is 145 to 150° F. If you have stuffed it with a sausage or anything else that needs to be cooked, you will end up overcooking the loin. If you still want to stuff it, use a pre-cooked sausage or stuffing, and don’t put too much in. I’ve seen cooks cut it in a jellyroll fashion, and, if you keep the stuffing sparse, it will make a nice presentation and should cook OK. Try using some cooked spinach with garlic and Parmesan cheese.