Bacon, aparagus, nuts, all rolled into awesome pork pork goodness. How can this not be good? Well take it from us it is, and we suggest this should be on your holiday menu.
NUTS ABOUT BACON STUFFED PORK LOIN
PREP TIME: 20 minutes
COOK TIME: about 1 hour and 30 minutes, including smoke time
RECOMMENDED PELLETS: Hickory or Apple
SERVES: 4 to 6
INGREDIENTS
1 2 to 3 lb. pork loin roast
4 to 6 slices of bacon, cooked (reserve the bacon grease)
4 to 6 asparagus spears, stalk end trimmed
1 teaspoon dried thyme (if using fresh use 1 tablespoon)
1 teaspoon dried oregano (if using fresh use 1 tablespoon)
1/4 cup walnuts, chopped
1/3 cup craisins
1/3 cup parmesan cheese, grated
Butcher's twine
Traeger Pork & Poultry Shake
PREPARATION
The trickiest part of this recipe is possibly just cutting it. (Luckily you can just butterfly it open if the following directions prove too complicated.) Start at the thin end of the pork loin roast and make a 45 degree angle cut down halfway into the roast. Then slowly make cuts parallel to the cutting board to open up the loin and create a good amount of surface area that can be loaded with the good stuff.
Season the inside of the pork loin with the Traeger Pork and Poultry Shake.
On one end, layer in all of the fillings starting with the chopped walnuts, craisins, oregano, thyme and asparagus. (It's a good idea to cut and lay down 2 large pieces of butcher's twine that will be used to secure the loin before you start adding in the fillings.)
Next add in the bacon slices, topped with the parmesan cheese, evenly distributed.
Starting at the end with all of the fillings, carefully roll up the pork loin and secure on both ends with butcher's twine.
Roll the pork loin in the reserved bacon grease and season the outside with more of the Pork and Poultry Shake.
Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes).
Smoke the stuffed pork loin, lid closed, placed directly on the wire rack, for 1 hour.
Remove the pork loin and turn the temperature up to 350 degrees F and allow to preheat for 10 to 15 minutes, lid closed.
Place the loin back on the Traeger and grill for about 30 to 45 minutes or until the temperature reads 135 degrees F on an instant-read thermometer.
Move the pork loin to a plate and tent it with aluminum foil. Let it rest for 15 minutes before slicing and serving.
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