Pork Loin

Stuffed-Pepper-Stuffed Pork Loin
  • Impressive, delicious, and fairly easy to make.

  • Sweet Pepper Stuffing/Sauce Ingredients:

    *NOTE this recipe requires a trussing needle and cord or alternatively, long bamboo skewers.
    2 Apricots
    2 Plums
    1 Pear
    2 Small or 1 large Apple(s)
    1/4 to 1/3 cup chopped pecans or walnuts, pine nuts, etc
    (optional for those with allergies, of course. We used honey glazed roasted local pecans from our local grocery and they were great!)
    2 to 3 Tbs Worcestershire sauce
    Juice of 1/2 small Lemon
    2 Tbs brown sugar or honey (if not using sugar/honey glazed nuts or pecans etc)

    2 long sweet peppers, banana peppers or Anaheim peppers. The peppers will be filled so they should be about as long as your roast, fairly straight, not too thin or too wide, and hollow with room to stuff but not so big around they won't fit inside the roast. For the roast in the picture I used 1 long red and 1 long orange sweet pepper.

    1 - 3 to 5 Lb Pork Loin

    (Like many of our recipes, this can also be cooked in an oven but you don't get the wonderful nuances in flavor from the smoke and pit.)

    Make the Filling and Peppers

    Wash the peppers, cut the stem ends off, and remove all the seeds and membranes from the insides of the peppers, being careful not to split or cut them lengthwise. Place them aside.
    Peel the pear and apple(s). Chop up 1 apricot, 1 plum, half the pear, and 1 small apple (or half a large apple). Place the chopped fruit in a bowl, squeeze in or add the lemon juice and toss to coat.
    Chop the nuts fairly small, and add to the bowl along with sugar or honey, if using.
    Toss all ingredients lightly to mix, taking care not to turn it into mush.

    Stand the roast on end and insert a long carving or other thin knife into the upper end to make a cavity inside the roast, to about 1/2 inch off the opposite end, being careful not to cut through the sides or other end of the roast. You can cut in a cross pattern as well to make the cavity larger if needed.

    Prepare the Roast

    Cut the peppers about even with the length of the roast, cutting one slightly shorter than the other (1/2"), and stuff the peppers with the chopped mixed ingredients.
    Stuff the shortest stuffed pepper inside of the roast large end first, and then stuff the other stuffed pepper into the roast small end first, so both ends of the roast have a large end of a pepper.
    Some space is needed to close the roast, so if needed, with a sharp knife carefully cut the large end of the longer pepper to about 1/2" inside the end of the roast. Mark it and remove to cut if need be, but be careful not to split the pepper lengthwise in either case.
    Use Bamboo Skewers to tightly thread and close the open end of the roast, or preferably, truss the end of the roast. You don't have to be neat, I use big 'ol half-inch Frankenstein-style looping stitches and it works great.

    Rub or coat the roast with about a tablespoon of oil, and season with kosher salt or coarse sea salt, and fresh ground black pepper.


    Cook the roast on medium to high indirect heat until it reaches at least 175 degrees F inside the thickest part. The roast in the picture took about 3.5 hours at around 275F (I missed cutting to the center mark on the other end, had a large area of meat there.
    When the roast is ready, remove from pit, put on a platter, cover with foil and let sit for at least 20 minutes.

    Make the Sauce

    Cut up the remaining pear, apple(s), apricot and plum and puree in a blender or food processor. Push the puree though a fine sieve or metal colander to remove large skin pieces and solids, and pour into a saucepan along with the Worcestershire sauce. Bring to a light boil then reduce heat and simmer for 30-45 minutes or until reduced by about half, and thickened.

    When the roast is ready, coat and/or serve the warm sauce along with the roast.

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