Smoked Stuffed Pork Loin Recipe (with Apples and Brie)

Smoked Stuffed Pork Loin Recipe

Learn how to make a smoked stuffed pork loin roast, hasselback style with tangy green apples and deliciously rich brie cheese! This is a much easier and more approachable way to stuff a whole pork roast for the grill.

One of the easiest cooks for your charcoal or pellet smoker is smoking a pork loin roast (or a whole pork tenderloin). These cuts are very affordable for feeding a group compared to a lot of other proteins, and they are usually a super fast cook that happens in a few hours at most.

When I don’t know what I want for dinner, I often make this as a go-to recipe. It allows me to get my grill juices flowing but packs some serious flavor. The best part is your family will think you spent hours tending to the fire and creating a masterpiece. Got to love that!

Why This Recipe Works:

  • What makes this a great recipe is that it’s stuffed, but not in the traditional way you often see. Most stuffed pork loins by slicing the roast open using a butterflying technique that turns the meat into a flat, rectangular piece. Then it’s rolled up with the stuffed mixture like a cinnamon roll and tied off with butcher’s twine. This can be a bit challenging and time consuming so I made it easier by using the hasselback method instead.
  • The pork rub I used is a coffee rub from Minas Espresso (a small coffee roaster in Illinois). Coffee and pork smoked on a charcoal grill is absolute magic.
  • Apples and pork are a great pairing as the fruit is a bit sweet and tart (I used green apple) while the brie adds a nice creamy texture for a delicious pork loin.
Smoked Stuffed Pork Loin Recipe

“School” Supplies:

  • Sharp Knife
  • Large Cutting Board
  • Wire Rack
  • Baking Sheet
  • Meat Thermometer
  • Toothpicks

“Class” Notes:

Welcome to my virtual classroom! Use the guided notes below where I often answer commonly asked questions I get from readers and cooks just like you. 

This information is meant to help you have a stronger understanding of this recipe and the process so you can find success all on your own. 

Ready to begin cooking? Simply jump to the recipe card below and begin. 

Ingredients:

  • Pork Loin Roast (pork loin and pork tenderloin are not the same cut of pork, keep note of this when buying your roast at the grocery store)
  • Olive Oil (this acts as a binder for the rub)
  • Apple Cider Vinegar (diluted with water for spraying onto the bark while smoking)
  • Coffee Dry Rub (you can make your own homemade coffee rub here too)
  • Brie Cheese (keep the white rind on)
  • Green Apples (or another apple of choice)
  • Maple Syrup (can sub with brown sugar)
smoked pork loin stuffed with apples and brie ingredients

Preparation:

The Pork Loin

  1. Remove the pork loin from the packaging and pat it dry with paper towels to remove any excess moisture.
  2. Remove any silver skin with a sharp carving knife. While a pork loin is a lean cut of meat, it does have a thicker fat cap on the top that you can score with the knife in a crosshatch pattern. I do trim off any excess fat as it won’t render down much with a shorter cook.
  3. Lightly coat the whole roast all over in olive oil.
Prepping the pork loin to be stuffed

How To HasselBack A Pork Loin For Stuffing:

  1. Create evenly spaced sliced pockets into the pork loin by cutting into the roast but not cutting all the way through.
  2. Get even slices by making your first cut into the center of the pork loin to divide the roast in half for even spacing. Cut 1.5-2 inches slices across the roast from the center. The number of slices you have may depend on how large of a roast you have.
  3. To make the stuffing mixture, slice the apples into thin wedges about 1/4 inch thick and a wheel of brie cheese into long thin slices about 1/2 inch thick as well.
  4. Use the coffee rub and fully coat the entire roast all over, top to bottom, and in between the spaces you sliced into.
  5. Between each pocket sliced into the pork, add a layer of apples and a slice of brie. Continue to do this across the whole roast.
  6. If you find the roast is not as secure, I recommend placing a few toothpicks into each end of the loin to prevent it from opening up too much during the smoking process.
Adding the brie and apples into the pork loin roast

Pro Tip- Keep the pork loin as cold as possible before placing it on the smoker. Pork loins are lean cuts that won’t need a lot of time, the colder it is going on allows more smoke to adhere to penetrate the meat.

Smoking Instructions:

  1. Preheat the smoker to 225 F. Set the grill for indirect heat and use apple wood chips or apple pellets for this recipe.
  2. Use aluminum foil on your defuser plate to catch the melted brie cheese that will drip during the smoking process. This prevents it from going all over the grill.
  3. Place the pork loin onto a wire rack that can go directly onto the grill grates. I like this method for placing the roast easily on and off your grill without impacting the smoke’s ability to penetrate the meat in all directions.
  4. After 20-30 minutes, lightly spray the meat with diluted apple cider to help increase the color of the bark and help more smoke penetrate the meat. Continue to do this every 20-30 minutes or so until the roast is removed from the grill.
  5. When the roast hits an internal temperature of around 130-135 F. You can brush a little maple syrup over the top to add a nice shiny glaze and a pop of sweetness.
  6. The smoked pork loin is done when an instant-read thermometer is inserted into the thickest center part of the pork and the internal temperature reaches 140-145 degrees F. I pull the pork a little early and tent it with aluminum foil so it can rest and continue to do some carry-over cooking.
  7. Let the roast rest for 10 minutes or so before slicing to ensure a juicy pork loin. Slice the roast into servable portions ensuring each piece has some apples and brie. Place on a platter and serve with some delicious smoked stuffing and grilled brussels sprouts.
Smoked stuffed pork loin on the big green egg

Expert Tips:

  • This recipe works with any style of grill (pellet grill, charcoal, or even a gas grill).
  • You can dry brine the pork before smoking or prep the whole roast 24 hours in advance if you prefer.
  • Try making this a different way by doing a bacon-wrapped stuffed pork tenderloin with a homemade bacon weave.
Smoked Stuffed Pork Loin Recipe with apples and brie

If you love pork and brie, here are some other recipes we love:

Smoked Stuffed Pork Loin Recipe

Smoked Stuffed Pork Loin Recipe (with Apples and Brie)

Learn how to make a smoked stuffed pork loin roast, hasselback style with tangy green apples and deliciously rich brie cheese! This is a much easier and more approachable way to stuff a whole pork roast for the grill.
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Course: Grilling
Cuisine: American
Keyword: hasselback pork loin roast, Smoked stuffed pork loin recipe with apples and brie
Prep Time: 15 minutes
Cook Time: 2 hours
Servings: 12 Servings
Calories: 80kcal
Author: Bon Appeteach

Ingredients

  • 1 3-4 lb. Pork Loin Roast
  • 1/4 cup Coffee Dry Rub you can make your own as well
  • 8 oz. Brie Cheese
  • 1 Green Apple sliced thin
  • 2 tbsp. Maple Syrup
  • 1/4 cup Apple Cider dilute with water

Instructions

Preparation (Hasselback Method):

  • Remove the pork loin from the packaging and pat it dry with paper towels to remove any excess moisture.
  • Remove any silver skin with a sharp carving knife. While a pork loin is a lean cut of meat, it does have a thicker fat cap on the top that you can score with the knife in a crosshatch pattern. Trim off any excess fat as it won't render down much with a shorter cook.
  • Lightly coat the whole roast all over in olive oil.
  • Use a sharp knife to slice into the pork loin roast without slicing all the way through from the top. Create equally spaced slices 1.5-2 inches apart across the whole roast.
  • Slice the apples into thin wedges about 1/4 inch thick and cut strips of brie cheese into long thin slices about 1/2 inch thick as well. Keep the white rind on the brie as it provides some structure to the cheese.
  • Use the coffee rub and fully coat the entire roast all over, top to bottom, and in between the sliced spaces of the roast.
  • Between each pocket sliced into the pork, add a layer of apples and a slice of brie. Continue to do this across the whole roast. Add a few toothpicks to each end of the pork loin roast if it needs some additional structure.

Smoking Instructions:

  • Preheat the smoker to 225 F. Set the grill for indirect heat and use apple wood chips or apple pellets for this recipe. Use aluminum foil on your defuser plate to catch the melted brie cheese that will drip during the smoking process. This prevents it from going all over the grill.
  • Place the pork loin onto a wire rack that can go directly onto the grill grates. This helps move the roast easily on and off the grill. Let it smoked for 30 minutes.
  • After 30 minutes, lightly spray the meat with diluted apple cider to help increase the color of the bark and help more smoke penetrate the meat. Continue to do this every 20-30 minutes or so until the roast is removed from the grill.
  • The smoked stuffed pork loin is done when an instant-read thermometer is inserted into the thickest center part of the pork and the internal temperature reaches 140-145 degrees F. Remove from the smoker.
  • Let the stuffed pork loin roast rest for 10 minutes or so before slicing to ensure a juicy pork loin. Slice the roast into servable portions ensuring each piece has some apples and brie. Place on a platter and serve with some delicious smoked stuffing and grilled brussels sprouts.

Notes

You can prep this pork loin roast a day or so ahead of time if needed. Keep the roast cold and covered in the fridge until ready to go on the smoker! 

Nutrition

Serving: 1g | Calories: 80kcal | Carbohydrates: 4g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 119mg | Potassium: 56mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 0.1mg

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