This week I had intended to make a nice pork roast for dinner so I had a pork loin thawed and ready to go for the roast but decided to take it in a different direction. It had been a while since I had the smoker going, about four days, so I decided to smoke the pork. Since it was going in the smoker I decided to do a roulade.
the first thing I did was get a box of stuffing and prepare it as per the directions.
Secondly I baked a half pound of bacon on a raised rack at 400 for about 15-20 minutes depending on your oven and how crispy you want it. I am relatively knew to the baking bacon craze. What I do like about baking bacon in the oven is doing the bacon on a raised rack over the bottom half of my broiler pan and since the bacon isn’t sitting in the grease I find the grease that I reserve for later in this recipe, or for other recipes like greasing the griddle for pancakes, is a lot cleaner and actually better tasting than the dark over cooked bacon grease from a skillet. Once the bacon is cooked and cooled go ahead and chop it up. At this point the bacon grease should be cool enough to pour into a coffee mug or other heat safe storage.
Combine the bacon and the stuffing and set aside.
While the smoker is getting up to temp so it is steady at 225, I am using applewood for this, it is time to prep the pork loin.
There are two methods for prepping the pork loin to be stuffed and rolled. First and more difficult. Take a very very sharp knife and starting at the bottom of the pork loin about an inch off the cutting board keep the knife parallel with the cutting board slicing down the length if the loin and roll the loin continuing to slice the pork at the same height so in the end your are left with a flat one inch thick slab of pork.
The other easier method is to butterfly the loin. Cut the pork loin in half lengthwise almost all the way through but stopping an inch before going all the way through the bottom. Then using your mallet pound out the two sides until they are about an inch thick.
Spread the mixture of bacon and stuffing on top of the flattened pork loin.
Next starting on the lean side begin to tightly roll the pork and continue until you have completed the roulade. Then use your twine to tie up the roulade and tie it off.
Set the pork so the fat side is up score the fat cap and season with salt pepper and rosemary, or as I did I used some rosemary salt from Saltopia Salts. And for an extra punch of bacon porky flavor drizzle or brush some of the reserved bacon grease before seasoning the pork.
As I have said before and will continue to say when cooking meat, especially in the smoker, use your thermometer and cook to the temperature not to a time. There are so many variables in cooking time the size of the cut of meat, how well your smoker holds heat and even the weather outside. I like to go medium rare to medium with pork so I go to about 150 internal temp, and then of course let it rest for 5 to 10 minutes.
After letting the pork rest slice it thick and make sure to remove your string.
I love peas with pork and stuffing so I served it with a side of peas and as a supermarket short cut I used a jar of premaid pork gravy.
- 2lb pork loin
- 1/2lb bacon
- 1 box stuffing
- 1 jar pork gravy
- bacon grease reserved
- prepare stuffing as per directions
- preheat oven to 400
- place a raised rack in a deep cooking dish or bottom of a broiler pan
- Place the bacon on the rack and place in the oven for 15-20 minutes
- after letting the bacon cool chop up the bacon and combine with the stuffing
- reserve the bacon grease for later
- butterfly the pork loin and pound out until it is about an inch thick
- spread the bacon stuffing mixture on top of the pork
- starting on the lean sided roll the pork around the stuffing mixture
- Tie securely with cooking twine
- drizzle or brush the pork with some of the bacon grease
- season with salt pepper and rosemary
- place in the 225 smoker and smoke until internal temp reaches 150
- remove and allow to rest for 5-10 minutes
- remove the string and slice into thick cuts
- plate and serve with peas and warmed gravy.