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Learn how to prepare a stuffed pork loin that has been smoked on a kamado grill. The melted brie cheese is perfectly complemented by the smoky bacon and pineapple bits.
Ingredients
Ingredients for Pork Loin
- 4-6 lb Pork loin
- 1 whole pineapple
Ingredients for Stuffing Mixture
- ½ lb applewood-smoked bacon, roughly chopped (cooked half-way)
- ½ cup fresh sage leaves, roughly chopped
- ¼ cup fresh parsley, roughly chopped
- ¼ cup orange bell pepper, roughly chopped
- ½ lb brie, diced
- 1 cup fresh pineapple, roughly chopped
- Cracked black pepper, to taste
- Coarse salt, to taste
Ingredients for Sauce
- Grilled pineapple, diced
- 5 Tbsp unsalted butter
- 2-3 Tbsp brandy
Items You'll Need
Instructions
- Mix all of your stuffing ingredients into a large mixing bowl and lightly coat your pineapple toppers with some black pepper and salt
- Butterfly cut your roast, fat side down, and coat both sides of your pork loin with salt and pepper (Cayenne pepper optional)
- Evenly spread your stuffing mixture out, leaving space around the edges, and roll your loin.
- Crosshatch some shallow slices across the top and tie your roast up with kitchen twine.
- Place in 325°F kamado that has been set up for indirect cooking and add pineapple toppers
- After 35 minutes, move pineapple domes to the edges so the center will brown
- 25 minutes later, flip pork loin, remove pineapple domes and open all dampers to finish roast
- To make sauce, whisk ingredients into a pan over medium-high heat. Remove once butter is melted.
- Remove pork loin when internal temperature reaches 135-140°F.
- After resting 15 minutes, slice into rings, top with sauce, serve and enjoy!
