Smoked Bacon and Garlic Stuffed Pork Loin

Quick Recipe

Prep Time: 45 minutes
Cook Time: Approximately 5 hours
Total Time: Approximately 6 hours, plus optional overnight refrigeration
Servings: 8–10
Difficulty: Intermediate

How to Make Smoked Bacon and Garlic Stuffed Pork Loin

Step 1: Prepare the Bacon and Garlic Filling

• Cut the bacon into small pieces and place it in a medium skillet over medium heat.
• As the bacon begins to cook, add the chopped shallots and garlic. Continue sautéing until they begin to soften.
• Add the roughly chopped fresh parsley and season with Applewood Smoked Sea Salt, freshly ground Applewood Smoked Espresso Peppercorn, Hickory Smoked Paprika, oregano, and a small pinch of red pepper flakes.
• Use the red pepper flakes sparingly—a little can add pleasant warmth without overpowering the other flavors.

Step 2: Add the Citrus

• While the bacon mixture continues cooking, zest some of the lemon and lime directly into the skillet.
• Cut the lemon and lime and squeeze some of the fresh juice into the mixture. The citrus helps brighten the rich flavors of the bacon and garlic.
• Continue cooking until the bacon is cooked and the shallots and garlic are nicely caramelized.
• Remove the skillet from the heat and allow the filling to cool.

Step 3: Butterfly the Pork Loin

• Place the pork loin on a clean cutting board.
• Using a sharp knife, begin cutting lengthwise approximately 1 inch from the edge and about ½ inch deep.
• Continue slicing carefully through the pork loin while gradually unrolling the meat as you cut. Try to maintain an even thickness of approximately ½ inch until the pork loin can be opened and laid relatively flat.
• Take your time during this step. The goal is to create a large, flat surface for the bacon and garlic filling without cutting completely through the meat.

Step 4: Season and Stuff the Pork Loin

• Lightly season the inside of the butterflied pork loin with Applewood Smoked Sea Salt, Applewood Smoked Espresso Peppercorn, and Hickory Smoked Paprika.
• Spoon the cooled bacon and garlic mixture evenly across the pork, spreading the filling from end to end.

Step 5: Roll and Tie

• Starting at one end, carefully roll the pork loin back into a log shape, keeping as much of the filling inside as possible.
• Secure the pork loin tightly with butcher's twine at several points along its length. This helps the pork maintain its shape and prevents the filling from falling out during smoking.

Step 6: Season the Outside

• Place the rolled pork loin fat-side up.
• Season the exterior with Applewood Smoked Sea Salt, freshly ground Applewood Smoked Espresso Peppercorn, and Hickory Smoked Paprika.
• At this point, you can smoke the pork loin the same day or refrigerate it overnight and smoke it the following day.

Step 7: Smoke the Stuffed Pork Loin

• Preheat your smoker to 225°F.
• Place the stuffed pork loin on the smoker and cook until the thickest part of the pork reaches a safe internal temperature of 145°F, checking the meat itself rather than the center of the stuffing.
• For a 5-pound stuffed pork loin, plan for several hours of cooking, but always cook according to internal temperature rather than time alone.
• Applewood is an excellent wood choice for this recipe because its milder smoke pairs naturally with pork, bacon, and the Applewood Smoked Sea Salt.

Step 8: Wrap If Desired

• If the exterior has developed enough smoke and color before the pork reaches its finished temperature, wrap the loin in butcher paper or aluminum foil and return it to the smoker.
• Continue cooking until the pork reaches 145°F internally.

Step 9: Rest and Slice

• Remove the finished pork loin from the smoker and allow it to rest for at least 15–20 minutes before slicing.
• Remove the butcher's twine and cut the pork loin into approximately 1-inch-thick slices.
• Serve warm and enjoy.

What to Serve with Smoked Stuffed Pork Loin

This rich and smoky pork loin pairs well with simple sides that complement rather than overpower the main dish. Try serving it with roasted potatoes, grilled asparagus, roasted vegetables, baked macaroni and cheese, a fresh garden salad, or warm dinner rolls. For a complete smokehouse-inspired dinner, pair it with our Cowboy Potatoes or Roasted Parmesan Asparagus recipes.

Frequently Asked Questions

What is the best temperature for smoking stuffed pork loin?

Smoke the pork loin at approximately 225°F for low-and-slow cooking and good smoke exposure.

How long does it take to smoke a 5-pound stuffed pork loin?

Cooking time will vary depending on the thickness of the pork, the amount of filling, your smoker, and outdoor conditions. Plan for several hours, but use internal temperature—not a fixed cooking time—to determine when the pork is finished.

What internal temperature should pork loin reach?

Cook pork loin to a minimum internal temperature of 145°F, followed by a resting period before slicing.

Can I prepare stuffed pork loin the night before?

Yes. You can butterfly, stuff, roll, tie, and season the pork loin the night before. Keep it properly refrigerated until you're ready to place it on the smoker.

What wood is best for smoking pork loin?

Applewood is an excellent choice because of its relatively mild smoke profile and natural pairing with pork. Cherry and maple are also good options.

Can I make this recipe without a smoker?

Yes. The stuffed pork loin can be roasted in the oven, although you won't get the same wood-smoked flavor produced by a smoker. The cold-smoked seasonings will still add smoky depth to the finished dish.