Stuffed Pork Loin Smoked on a Kamado Grill
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.
PREP 20 mins COOK 1 hour 15 mins READY IN 1 hour 35 mins
- 4-6 lbs. Pork loin
- 1 whole pineapple
- 1/2 lb applewood-smoked bacon, roughly chopped (cooked half-way)
- 1/2 cup fresh sage leaves, roughly chopped
- 1/4 cup fresh parsley, roughly chopped
- 1/4 cup orange bell pepper, roughly chopped
- 1/2 lb brie, diced
- 1 cup fresh pineapple, roughly chopped
- Cracked black pepper, to taste
- Coarse salt, to taste
- Grilled pineapple, diced
- 5 T unsalted butter
- 2-3 T brandy
- 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!