Ingredients
• 1.5 to 1.75 kg (3 to 3-1/2 lb) boneless center cut pork loin roast
Rub
• 125 ml (1/2 c) paprika
• 90 ml (6 tbsp) kosher salt
• 45 ml (3 tbsp) dried basil
• 30 ml (2 tbsp) each of dried thyme, oregano, garlic powder, dry mustard,
onion powder, coarsely ground black pepper and cayenne pepper
Filling
• 180 ml to 240 ml (6 oz to 8 oz) Italian sausage
• 1/2 medium onion minced
• 15 ml (1 tbsp) prepared coarse-ground mustard
Preparation
The night before you plan to smoke the loin roast, slice a pocket lengthwise
through the centre. Combine the rub ingredients and massage the pork inside
and out. Wrap the meat in plastic and refrigerate overnight. In a small bowl
combine the filling ingredients. Remove pork from refrigerator and stuff
with the sausage filling. Tie pork loin in several places with kitchen
twine. Let pork stand at room temperature for 45 minutes.
Smoking Method
Using Mesquite flavor bisquettes, bring your Bradley Smoker to approximately
105°C (225°F). Place pork on rack in the Bradley Smoker and using a meat
thermometer, cook to an internal temperature of 70°C (160°F), and
approximately 3 to 4 hours at 105°C to 120°C (225°F to 250°F). Slice
diagonally and serve.
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