Stuffed Smoked Pork Loin

Pin on PinterestShare on YummlyShare on FacebookTweet about this on TwitterShare on StumbleUponShare on Google+

Big Daddy had the idea for a Stuffed Smoked Pork Loin. It’s just one of those he-man foods. Meat, meat and more meat!

Is it bad that he smoked his own Father’s Day dinner? Actually, he’s quit happy when he smoking or grilling, so in his case, yes, I think it’s perfectly acceptable!

Stuffed smoked pork loin #callmepmc #pork #smoking #grilling #grillingrecipes Perfect for Father's Day

You don’t need a lot of crazy ingredients for this dish
Pork loin, sausage and seasoning that’s it!

OH and time – low and slow

Stuffed smoked pork loinWe used a 4 pound pork loin and one of the sausages shown above.

Stuffed smoked pork loinI used garlic, cumin, cinnamon, salt, pepper, dry mustard and chili powder for the rub.

Stuffed smoked pork loinThis sausage is going in this pork loin.

Stuffed smoked pork loinCut a  pocket in the pork for the sausage to fit in…
I know, let’s move on…

Stuffed smoked pork loinPut the sausage in the loin and close the cut with a skewer.
I know..let’s move on…

Stuffed smoked pork loinPut loin on a smoker heated to 250 to 275 degrees.
Look at my sweet doggie, Summer. muah love that girl!

Stuffed smoked pork loinAt 250 to 275 degrees it took 2 hours to smoke this 4 pound loin.
Test doneness with a meat thermometer, it’s the only way to accurately tell if the pork is cooked.

Stuffed smoked pork loin #callmepmc #pork #smoking #grilling #grillingrecipes Perfect for Father's Day

Stuffed Smoked Pork Loin
  • 1 tsp salt
  • 2 tsp pepper
  • ½ tsp cinnamon
  • 1 tsp cumin
  • 1 tsp garlic
  • 1 tsp dry mustard
  • 1 tsp chili powder
  • 3 to 4 pound pork loin
  • smoked sausage (I used one about 10 inches long with a smoky flavor)
  1. Heat grill or smoker to 250 to 275 degrees.
  2. Cut a pocket in loin and push sausage into loin. Secure with a wooden skewer.
  3. Combine salt, pepper, cinnamon, cumin, garlic, mustard and chili powder in a small bowl. Rub on outside of loin.
  4. Place loin on grill or smoker, close lid and smoke 2 to 2.5 hours or until thermometer inserted in center reaches 150 degrees. (Temp will rise as it sets. You want it to reach 160 at its' highest)
  5. Take off grill and allow to rest 10 minutes before slicing.
© All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.




See Big Daddy Grill here as well!

Pecan Smoked Pork Ribs
Smoked ribs








Smoked Pork Shoulders
Smoked Pork shoulders









Perfect Applewood Smoke Beer Can Chicken
Perfect smoked chicken









Rosemary Lemon Grilled Chicken Breasts
rosemary lemon grilled chicken

Pin on PinterestShare on YummlyShare on FacebookTweet about this on TwitterShare on StumbleUponShare on Google+


  1. says

    Now thats grilling! I love how few ingredients you need to make this outstanding hunk of meat! Love it Paula!

  2. says

    Paula, this looks great. I believe it’s all in the rub. It makes such a difference in the taste. Of course pork inside pork came be bad either. :D. Thanks for sharing at What’d You Do This Weekend.

    See you Saturday,

  3. Carole says

    Paula, fantastic idea to stuff with a whole sausage – gives me a whole lot of ideas… Thanks for coming and adding some BBQ. Cheers

    • says

      I know, possiblities are endless. I’ll admit, it was all my husband! It’s been really popular w/ the guys!

  4. says

    What a fun idea! I’ll make this next week! My husband will love you for it 🙂
    Thank you for sharing this at Wednesday Extravaganza – Hope to see you there again next week 🙂

  5. Jamie @ Love Bakes Good Cakes says

    This sounds like a total man meal, Paula! I should give this a try when we have the whole gang over! Thanks so much for sharing at All my Bloggy Friends – I can’t wait to see what you share this week!

    • says

      It is totally a man meal, lol. My husband completely came up with this, but I’ll have to say I loved having leftovers the next night and making quesadillas with it!


Leave a Reply

Your email address will not be published. Required fields are marked *