I recently purchased a whole boneless pork loin (6 3/4-pounds) that was on sale for $2.49 a pound (it’s usually $3.49 a pound; a week later the loins were on sale at $1.99 a pound!) to make some Canadian-style bacon. Because the loin was bigger than what I needed for the bacon, I cut several smaller roasts from the loin and rib end for future use and used the center cut for the bacon. (This recipe serves two with some leftovers for sandwiches.)
1 (1 1/2-pound) boneless pork loin roast, trimmed
1 cup Panko breadcrumbs
4 tablespoons prepared horseradish, well drained
1 1/2 tablespoons whole grain mustard
1 1/2 tablespoons good-quality mayonnaise
Coarse kosher salt
Freshly cracked black pepper
For the stuffing:
3 ounces (1/2 package) Stove Top Savory Herbs stuffing mix
1/2 cup dried sweetened cranberries
1/2 teaspoon freshly ground smoked black pepper
1/2 teaspoon dried thyme
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
Prepare the stuffing according to the package directions. Add the cranberries and spices. Allow the stuffing to cool. (You’ll have a bit more stuffing than needed. Reserve it for future use or serve it on the side.)
Roll cut the loin:
With the end of the roast facing you, cut a lengthwise slit 1/2-inch from bottom to within 1/2-inch of the edge on the other side of the loin. Open the flap you have just made. Make another cut through the thick portion of the pork loin, again 1/2-inch from the bottom and to 1/2-inch from the edge. Repeat until pork is an even 1/2-inch thickness. Unroll the loin to form a flat piece of meat. Pound the meat, if needed, to make it an even thickness.
Combine the breadcrumbs and horseradish in a small bowl. In another bowl mix the mustard and mayonnaise together.
Season the inside of the loin with salt and pepper. Layer the cooled stuffing inside the loin keeping it about 1/2-inch away from the edges. Roll up the loin and tie with butcher’s twine.
Brush the top and sides of the loin with the mustard-mayonnaise mixture and press the bread crumbs onto the loin.
Prepare your cooker for 350 degrees F. indirect cooking using apple wood or whatever fruitwood you prefer. (I use apple wood pellets in a Yoder YS640 and cherry pellets in an A-Maze-N tube smoker for some added flavor.) Smoke/ cook the loin for about one to 1 1/2 hours or to an internal temperature of 150 degrees F. (USDA says pork loin is cooked at 145 degrees F. with a three minute rest but I prefer my pork a bit more cooked. The internal temperature will rise about five degrees while resting.) Remove the loin from the cooker, tent with aluminum foil and allow the roast to rest for ten minutes before slicing.
(This roast could also be cooked in a preheated 475 degrees F. oven for about 30 minutes. If the bread crumbs brown too quickly, tent the roast with aluminum foil.)
Pork loin roll cut
Layered with stuffing
Tied with butcher's twine
Smeared with mustard & mayonnaise
Encrusted with horseradish crumbs
Onto the Yoder
Off the smoker and sliced
Served with asparagus and baked potato
