Apple stuffed smoked pork loin is amazing and takes just 15 minutes to prep. With our dry rub on the outside you’ll have a fork tender high protein meal you’ll love.
My husband is a bit obsessed with his electric smoker, and I am totally okay with that! 😉 He’s come up with a bunch of easy smoker recipes along with this new stuffed and smoked pork recipe. The reason we added fruit was so our kids would love it too and success! (affiliate links present)
Smoking a boneless pork loin in the backyard came about because it was HOT that time of year and I didn’t want to turn on the oven (that wasn’t happening). Instead I asked him to cook it “his way” and now it out go to cooking method for this cut of pork.
From there since it was such a success we added it to our list of electric smoker recipes. Those will work too if you’re looking for more ideas. Honestly it can be fed by pellets or wood chips. Either way just keep it at a steady temperature and you’ll find success like you see here too.
What can you stuff a pork loin with?
Like our pork roulade, in this case we added fuji apples sliced with some brown sugar and honey to make it sweet for the kiddos. Some like to instead use cream cheese and jalapenos (not my style). The other option that I am going to try next is filled with our Sausage Stuffing Recipe.
We used a center cut pork loin which is wider than the traditional type you might buy. It worked well for this particular creation since he was planning on stuffing it with goodies.
If you’ve never smoked pork before it is a great way to cook it. We’ve had smoked pulled pork before but we’re making our way around the pig and used this center cut this time. 😉 We didn’t wrap ours in aluminum foil so the outside would really soak in the smoke flavor but you could do that if you chose.
I have never been a huge fan of pork but ever since he’s created several smoked pork recipes like these smoked bacon wrapped pork chops I can’t get enough.
Notes
Center cut pork loin is best. Those are thicker and wider than a tenderloin. This is important so you have room to create a cavity to stuff it with all the things in the center for the apples and sweet elements.
I used light Brown Sugar that was not packed and basically used enough to fill it well and not trickle out as that would be a huge mess. I haven’t tried Splenda sugar-free variations as an alternative but I think that is a 1:1 ratio so I think it would work just as well.
As far as added sweetness I prefer organic local Honey in there. Agave nectar or maple syrup would be alternatives if you preferred something else in there though. And to counterbalance those flavors I prefer sea salt or kosher salt sprinkled on top of that too.
Choose your favorite type of Wood chips or smoker pellets but in this case go with apple if you can find them because why not?? If your smoker doesn’t have a built in digital thermometer you’ll want that too.
Smoked Pork Loin Recipe
Equipment
- 1 smoker
- wood chips
Ingredients
- 3.5 lbs pork loin, center cut boneless
- 1 large apple, fuji, cored and sliced
- 2 tbsp honey
- 3 tbsp brown sugar
- 1/2 tsp salt
- dry rub, optional for coating outside of meat before stuffing with apples
Instructions
- Cut a slit in the top of your pork loin lengthwise in the middle, half way down but not all the way thru, creating a pocket. Do not cut end to end as contents will spill out, look at photo.(season outside of meat now if you choose to, we just sprinkled with salt and pepper)
- Mix sugar and salt together and sprinkle half in the middle of your crevice, then put sliced apples, then the other half of your sugar/salt mixture on top of your apples.
- Drizzle honey over top of pork, mainly in the middle where it is stuffed.
- Put in smoker that has wood chips in it that has been preheated to 250 degrees. If you have a probe that measures temperature put it inside one end all the way inside your loin.
- Smoke until inside temp is at least 145 degrees which took 3 hours for us if you don't have a temp. probe.
- Wrap in foil and allow to rest for 15 minutes to maintain juices, then slice.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What temperature should pork loin be when done?
145 degrees F. is the minimal temperature your loin should be in the thickest part before consuming. The range is from 145-160 to keep it moist, any higher than that and it will likely be dry when sliced no matter what you do. Check internal meat temperature with a thermometer
What goes well with smoked pork loin?
We love vegetables like smoked corn on the cob or smoked baked potatoes personally. A side salad is always an easy side dish too. Apples, honey and brown sugar were the main flavors with a bit of salt of course to bring it all together.
What type of pellets should be used?
For the best meats to smoke I like to use apple or hickory. Some electric smoker machines use wood chips instead of pellets. There is no need to soak in water or apple juice beforehand.
You can choose to add our steak dry rub ingredients on the outside of the whole thing or just use simple seasonings. I will say that we do use the mixture linked below in our printable recipe card below on our how to smoke steaks and smoked pork steaks too. Choose either way or both and see which you prefer best.
Just pop it in at 250 degrees and enjoy!! Use leftovers for pulled pork sandwiches. Just add a bit of barbecue sauce to the sliced pork, stir and add to slider buns the next day.
We did not. If you want that smokey flavor on the outside of your meat and a crustier/browned exterior you shouldn’t. If you want to you can alternatively sear outside in a large skillet before or after cooking.
Wrapping it aluminum foil will help keep it moist all over. When doing so the moisture will remain trapped inside. Just note it won’t have the same smoked flavor or outside texture. Or spray, pour apple cider over it a few times while cooking as we did with our smoked pulled pork here.
Fantastic on the Traeger when you use Super Smoke!
Did use dry rub on outside and swapped honey for Canadian Maple syrup.
Very yummy!
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