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Stuffed Pork Loin Smoked on a Kamado Joe

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Stuffed Pork Loin Smoked on a Kamado Grill

Smoked Stuffed Pork Loin Recipe Video

Learn how to prepare a stuffed pork loin that has been smoked on a kamado grill. The melted brie cheese is perfectly complemented by the smoky bacon and pineapple bits.

PREP 20 mins COOK 1 hour 15 mins READY IN 1 hour 35 mins

INGREDIENTS

  • 4-6 lbs. Pork loin
  • 1 whole pineapple
Stuffing Mixture:
  • 1/2 lb applewood-smoked bacon, roughly chopped (cooked half-way)
  • 1/2 cup fresh sage leaves, roughly chopped
  • 1/4 cup fresh parsley, roughly chopped
  • 1/4 cup orange bell pepper, roughly chopped
  • 1/2 lb brie, diced
  • 1 cup fresh pineapple, roughly chopped
  • Cracked black pepper, to taste
  • Coarse salt, to taste
Sauce:
  • Grilled pineapple, diced
  • 5 T unsalted butter
  • 2-3 T brandy

Directions

  1. Mix all of your stuffing ingredients into a large mixing bowl and lightly coat your pineapple toppers with some black pepper and salt
  2. Butterfly cut your roast, fat side down, and coat both sides of your pork loin with salt and pepper (Cayenne pepper optional)
  3. Evenly spread your stuffing mixture out, leaving space around the edges, and roll your loin.
  4. Crosshatch some shallow slices across the top and tie your roast up with kitchen twine.
  5. Place in 325°F kamado that has been set up for indirect cooking and add pineapple toppers
  6. After 35 minutes, move pineapple domes to the edges so the center will brown
  7. 25 minutes later, flip pork loin, remove pineapple domes and open all dampers to finish roast
  8. To make sauce, whisk ingredients into a pan over medium-high heat. Remove once butter is melted.
  9. Remove pork loin when internal temperature reaches 135-140°F.
  10. After resting 15 minutes, slice into rings, top with sauce, serve and enjoy!

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