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Smoked Stuffed Pork Loin
This is Jimmy Babin's recipe. For more like this, go to, click Catering, then Recipes. Check out the drop down menu for tons of recipes. Jimmy brines his pork loins first, but this is an optional step. You should try it though, it's homemade ham!

1 pkg ham cure/brine mix
1 pork loin
1 1/2 links smoked sausage (we use French Settlement Sausage)
seasoning (Magic Swamp Dust or Smokin/Fryin Rub)
butcher's twine or netting for roasts

Mix the brine mix with water according to package directions. Let the pork loin marinate in the brine for a few days in the refrigerator.
Get your smoker to 200 degrees.
Using a long knife, cut a slit in the middle of the pork loin large enough to put the sausage in. Stuff the sausage into the pork loin.
Season the loin, wrap it in butcher's twine or netting, hang it in the smoker at 200 degrees until the internal temperature of the meat reaches 160 degrees. Remove from the heat and let rest a few minutes before slicing into medallions.

Top with Crabmeat Mornay sauce: click here to see Jimmy's recipe: CRABMEAT MORNAY