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–+ servings

Stuffed and Smoked Pork Tenderloin

My favorite holiday dish updated!
Print Recipe
Prep Time 30 minutes
Smoke Time 1 hour 30 minutes
Total Time 2 hours
Course Main Course
Cuisine American
Servings 6 people

Ingredients
  

  • 1 tbs butter
  • 1/2 cup chopped onions
  • 3 cups cornbread stuffing mix
  • 1 cup apple cider
  • 1 /2 cup apples, peeled and chopped
  • 1/2 cup dried apricots or dried cranberries
  • 1 tsp sage
  • 2 lbs pork tenderloin or pork loin Note differences in preparation. Pork tenderloin is more difficult to stuff.
  • spice rub See note below

Instructions
 

  • Prepare the stuffing mix
    Melt butter and sautee the onions until translucent. Add the apples and cook to soften them. Add the cider, the dried fruit, and sage and bring to a boil.
    Reduce heat and let simmer.
    In a separate bowl, measure out the stuffing mix. When the cider mixture is cool, enough, stir in the stuffing mix and set aside.
  • Ok, here is where things can get tricky!
    A pork loin is easy to butterfly and stuff - you can put most of the stuffing into the pork loin.
    A pork TENDERloin is a much smaller tenderlion and is more difficult to butterfly. If you decide to do this, know that you will only use a small amount of stuff and most of the stuffing will be served as a side dish.
    There will also be differences in smoking times. Regardless, both pieces of meat need to reach an internal temperature of 145℉.
  • Prepare your smoker and set to smoker to 225℉. Smoke for approximately 90 minutes until it reaches an internal temperature of 145℉.
    At about 130℉, you can glaze with the preserves or glazes of your choosing. I like to glaze if I don't do a rub and I like mixing apricot preserves wtih a bit of barbecue sauce.

Notes

Spice Rub
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon Chinese Five Spice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground red pepper (optional)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cloves
  •  
Mix ingredients.
Cranberry Sauce 
  • 1 can cranberry jelly (without whole cranberries)
  • 1/2 cup beef broth
  • 1/4 cup port wine
  • 2 tsp kosher salt
  • 1 tsp black pepper
Combine all ingredients in a sauce pan until sufficiently warmed.
Keyword pork, smoker
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