This smoked pork loin not only tastes fantastic, but it also looks fantastic thanks to the beautiful spiral shape it was cut into.
| Prep Time: | 15 mins |
| Cook Time: | 2 hrs 5 mins |
| Additional Time: | 20 mins |
| Total Time: | 2 hrs 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ½ pound spicy bulk breakfast sausage
- 1 (2 pound) boneless pork loin roast
- 2 tablespoons finely chopped pimientos
- 1 (8 ounce) package cream cheese, softened
- 2 medium jalapeno peppers, seeded and diced
- cooking twine
Instructions
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Meanwhile, preheat a smoker, according to manufacturer’s instructions, until temperature is a steady 220 degrees F (104 degrees F).
- Remove silver skin and fat from pork loin, then slice into the center and “unroll” it until flat. Season both sides with pork rub. Spread one side with cream cheese, then layer jalapenos and cooked sausage evenly over top. Carefully roll loin up into a fairly tight log and secure with cooking twine.
- Smoke in the preheated smoker until an instant-read thermometer inserted into the center reads 140 to 145 degrees F (60 to 63 degrees C), about 2 hours. Remove loin and wrap tightly in aluminum foil. Let rest for at least 20 minutes before serving.
Nutrition Facts
| Calories | 420 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 135 mg |
| Dietary Fiber | 0 g |
| Protein | 34 g |
| Saturated Fat | 14 g |
| Sodium | 1417 mg |
| Sugars | 0 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
This turned out pretty well. I didn’t have breakfast sausage, so I just seasoned some ground pork. The last thirty minutes I wrapped it in some pink butchers paper to help maintain moisture.
I also made a couple of changes. I sautéed the jalapeño and wrapped the loin in bacon. It wasn’t spicy at all. I would probably add a little more jalapeños and leave the bacon off. If it’s wrapped in bacon the pork doesn’t get that smoked flavor.
Just ridiculous. Things I did different were sautéed the jalapeños, wrapped the loin in bacon. I smoked it on a traeger 225 for 2.5 hours. Outstanding.