Ingredients

• Stuffing:
• 3c peeled and diced apple
• 2c crumbled bacon
• 1c minced pork loin trimmings (optional)
• 1.5c diced sweet onion
• 1/2c diced celery
• 1 stick butter
• 3/4c brown sugar
• 2c unseasoned bread/Panko crumbs
• Parsley, Italian Seasoning, Garlic Salt and Celery salt
• Apple Glaze:
• 4 oz applesauce
• 6 oz lager beer
• 2 tbl lemon juice
• 2 tbl Brown Sugar
• Grub Rub, garlic salt

Directions

• Butterfly the pork loin, Then pound it out and it's ready for stuffing.
• Sautee the stuffing mix minus the bread crumbs. Once it has cooked down and has lots of juice, add the bread crumbs.
• Lay the stuffing down evenly about a 1/4" thick, leave about an inch on the sides/ends, more on the end to which you are rolling.
• Use some plastic wrap to help roll it up.
• Don't use too much pressure or your stuffing will be forced out of place and you'll not get that pretty picture of a pinwheel when cut.
• Once rolled, seal it up nicely with toothpicks so no stuffing escapes. Inject with 1 tablespoon Fireball.
• Ready to go into the smoker at 250° over Apple wood, and will cook to an IT of 140°
• In a large measuring cup, add the ingredients for the apple glaze. Mix well. During the last hour of smoking, baste with glaze.

Notes

• If not cooking the loin immediately, be sure to cool the stuffing thoroughly before using to avoid creating a breeding ground for food borne pathogens.

Photos