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Smoked Pork Loin Stuffed with Kielbasa

Saturday is for smoking. I often say this to myself when I get up on Saturday morning. Then I make it come true. Today I smoked a pork loin. I first stuffed  the pork loin with kielbasa. Not exactly a diet dish but it is very tasty.

Smoked Pork Loin Stuffed with Kielbasa Ingredients

5 pound pork loin 2 pound kielbasa

5 pound pork loin 2 pound kielbasa

A five pound pork loin ( about half of a whole pork loin)

Two pounds of kielbasa

Sea salt – 2 ounces

Black pepper – 1 tablespoon

White Pepper – 1 teaspoon

Cumin – 1 teaspoon

Garlic Powder – 1 teaspoon

Hickory wood

Water

Smoked Pork Loin Stuffed with Kielbasa Directions

Mix the spices and salt.

Using a long knife, cut a hole in the pork loin from end to end. If you don’t have a knife long enough to make one cut – cut from one end then cut from  the other end till the holes meet.. This can be tricky but I have faith in you.

pork loin being prepped for kielbasa stuffing

I cut a hole in one end of the pork loin using a long knife. The knife wasn’t as long as the pork loin so I cut a hole in the opposite end to meet the first hole so I had a hole all the way through the pork loin. If you notice the steel – I stuck it into the first cut to help me make the second cut lineup. I thought it was a better idea than using my finger.

Rub the spice and salt mixture onto the outside of the pork loin.

Stuff the kielbasa into the hole you cut. You may have to double it up to make it all fit.

Fill your smoker’s water bath.

Using the hickory wood, preheat your smoker to 250 degrees. Do not refill wood if it burns out before pork loin is done.

Place the pork loin into the smoker and smoke the pork loin for 30 minutes and then turn it over to get an even smoke. At this time add water to water bath.

smoked pork loin

Smoked pork loin after 30 minutes

Smoke the pork loin until it reaches an internal temperature of 145 degrees. Cook time will be approximately two hours depending on the size of the loin. When you check the temperature make sure your probe is not going all the way through the pork loin and into the kielbasa. Do not open smoker unless necessary. It will increase smoke time significantly. I would recommend not testing internal temperature for at least the first hour and you are probably safe if you don’t check it during the first 90 minutes.

pork loin stuffed with kielbasa after 2 hours

Pork Loin after being smoked two hours.

Let the smoked pork loin stuffed with kielbasa rest at least ten minutes before slicing.

Slice the smoked pork loin with the kielbasa inside like a loaf of bread and serve.

stuffed pork loin

Pork Loin Sliced with Kielbasa Stuffed Inside

stuffed pork loin sliced with kielbasa

Another view of the pork loin stuffed with kielbasa. Notice the juices that ran out when I sliced it. The slow smoke allows the pork loin to retain all that moisture.

 

Summary of Smoked Pork Loin stuffed with Kielbasa

Smoked Pork Loin Stuffed with Kielbasa
Smoked Pork Loin Stuffed with Kielbasa
a pork loin stuffed with kielbasa then smoked with hickory wood in a smoker

Prep Time: 30 minutes

Cook Time: 2 hours

Yield: 8

Ingredients:
  • 5 pound pork loin
  • Two pounds of kielbasa
  • Sea salt - 2 ounces
  • Black pepper - 1 tablespoon
  • White Pepper - 1 teaspoon
  • Cumin - 1 teaspoon
  • Garlic Powder - 1 teaspoon
  • Hickory wood
  • water
Instructions:
Rub pork loin with salt and spices. Hickory smoke pork loin after stuffing with kielbasa. Smoke to an internal temperature of 145 degrees.

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