Learn how to make a smoked stuffed pork loin roast, hasselback style with tangy green apples and deliciously rich brie cheese! 

This technique is much easier than a traditional butterflied and stuffed pork roast recipe and is an affordable way to feed a crowd! 

Start with a whole pork loin roast (not a tenderloin). Trim off any silver skin and score the fat cap in a crosshatch pattern. 

Prep the filling- for this recipe I used a coffee BBQ rub (you can use any dry rub), sliced apples, and sliced brie cheese. 

I find that slicing the brie the width of the pork loin roast works best (leave the rind on the cheese). Slice the apples into crescent shapes about 1/2 inch thick.

To slice the pork loin roast in the hasselback style, carefully make slices about 1.5-2 inches apart into the roast. Do not slice all the way through, but cut 3/4th's of the way into the roast. 

Coat the whole roast in a little olive oil and season all sides (including in the sliced pockets) with the coffee dry rub.

Stuff each sliced pocket with a few apple slices and a chunk of brie cheese. It should easily fit both. If you need to secure the ends with toothpicks to make it sturdier, do so!

Slow smoke the pork on your grill over indirect heat. Pork only needs to cook to 145 F. internally, so make sure it goes onto the smoker cold from the fridge. 

You can spray the pork with diluted apple cider vinegar to build up the bark or baste with some maple syrup to caramelize the outside a bit. Remove when it hits 140-145 F. 

Let the pork loin roast rest a 10 minutes before slicing the portions (including the brie and apple filling) into individual pieces. Serve and enjoy!

Lauren Nagel is a certified culinary arts educator and grill enthusiast. She's worked with brands like Big Green Egg, Primo Grills, Lynx Grills, and more. Follow along for more expert grill recipes!