Pepperoni Stuffed Pork Loin

You have seen chefs butterfly pork loins, stuff them with some of the worlds finest ingredients and then roll it back up, tie it to perfection and cook it. But you don’t have twine, you don’t own a slicing knife or the ability to butterfly a loin and you want all the same (or even more flavour). The trick here to stuff your pork loin with pepperoni sticks is the ultimate pork loin cooking hack.

Prep Time: 20

Cook Time: 3

Course: Main Course

Cuisine: Pork

Keyword: Different

Difficulty: Medium

Servings: people

Author: Russell Bird

Ingredients

4 each Fresh Pepperoni Sticks, whatever flavour you prefer. I like Honey Garlic or Hot
½ each Pork Loin
1 tbsp Mustard
¼ cup Motley Que All Purpose Rub
¼ cup Yonedas Smoked Hickory BBQ Sauce

Instructions

Preparation

Set Smoker to 275 degrees Fahrenheit.
Remove the pork loin from any packaging and pat dry and leave it on a clean cutting board. Using a pairing knife, poke a hole into the pork loin, I like to make an X by poking a hole and then turning the knife 90 degrees and going back into the same hole. The hole should be about the same size as the pepperoni sticks. Push a pepperoni stick into the hole and when it reaches the other side of the pork loin you can cut it off. Repeat the process until you have inserted all of the pepperoni into the loin. Try to space the pepperoni by about 1.5” across the whole loin.

Seasoning

Once all of the pepperoni is inserted you still need to season the outside of the loin. Cover the outside of the loin in the mustard and then sprinkle with a heavy amount of the Motley Que All Purpose Rub. Let it rest on the counter for around 20 minutes until the rub starts to melt into the meat.

Cooking

Put the loin on the smoker and using an internal thermometer, cook the loin until it reaches an internal temperature of at least 150 degrees. The safe recommended temperature for pork is 165 degrees, but some schools say you can eat it medium rare, do so at your own risk. In the final 5 minutes, glaze the pork with the smoked hickory BBQ sauce just to set it prior to slicing. Let it rest off the BBQ for 5 minutes before slicing.

Slicing

I love slicing this style of roast because if you have a good sharp knife and you are careful as you slice it you will end up with embedded pepperoni within your slices. If your pepperoni falls out as you slice it then next time just try making your holes a little smaller.

Tried this recipe?Let us know how it was!