Stuffed Pork Loin Roast


  • 1.5 to 1.75 kg (3 to 3-1/2 lb) boneless center cut pork loin roast


  • 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


  • 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


  1. The night before you plan to smoke the loin roast, slice a pocket lengthwise through the center.
  2. Combine the rub ingredients and massage the pork inside and out.
  3. Wrap the meat in plastic and refrigerate overnight.
  4. In a small bowl combine the filling ingredients.
  5. Remove pork from refrigerator and stuff with the sausage filling.
  6. Tie pork loin in several places with kitchen twine.
  7. Let pork stand at room temperature for 45 minutes.

Smoking Method

  1. Using Mesquite flavor bisquettes, bring your Bradley Smoker to approximately 105°C (225°F).
  2. Place pork on rackin 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).
  3. Slice diagonally and serve.