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.

Course Grilling

Cuisine American

Keyword hasselback pork loin roast, Smoked stuffed pork loin recipe with apples and brie

Prep Time 15

Cook Time 2

Servings 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