Pork

Smoked Cheese and Apple Stuffed Pork

Prep Time: 30 min

Cook Time: 1 hrs, 30 min

Difficulty: Intermediate

Tart Granny Smith apples and creamy Bleu Cheese give this stuffed pork loin all the flavor you could want. Served along with some of our favorite sides, this main course will be irresistible.

Instructions

Step 1: Preheat recteq to LO (180°F). Season the cream cheese and goat cheese with Ben's Heffer Dust and place cold cheese on Mesh Cooking Mat. Place Mesh Cooking Mat in recteq for 20-25 minutes until cheeses are soft.
Step 2: While the cheese is smoking, peel and core apples, slice them, and place in a mixing bowl. Season with Lane's Apple Pie Rub & Seasoning and mix well. Remove cheese from recteq and place in mixing bowl and mix well.
Step 3: Turn recteq up to 375°F and let come up to temp. Add apples to a Mesh Cooking Mat and place inside the recteq. Cook until apples become soft, about 20-25 minutes. Remove from recteq and allow to cool.
Step 4: Take pork loin and slice it down the side, but not all the way through, creating a pocket. Stuff cheese and apples inside pocket of pork loin. Tie up pork loin with butcher's twine so stuffing doesn't fall out.
Step 5: Season the outside of loin with Lane's Apple Pie Rub & Seasoning and Colden's Freakin' Greek Rub.
Step 6: Place inside recteq and cook to an internal temp of 165°F. While loin is roasting, add dijon mustard, spicy brown mustard, and brown sugar to a mixing bowl and mix until everything is well combined.
Step 7: Once loin reaches an internal temp of 165°F, baste the mustard mixture over the whole loin and let it roast for another 10 minutes. Remove from recteq and allow to rest for 15 minutes before serving.

Ingredients

Serving Sizes

Ingredients

1 each (6lb) Pork Loin
8 ounce(s) Cream Cheese
8 ounce(s) Goat Cheese
5 each Granny Smith Apples, peeled and sliced
4 tablespoon(s) Ben's Heffer Dust
2 tablespoon(s) Lane's Apple Pie Rub & Seasoning
2 tablespoon(s) Colden's Freakin' Greek Rub
4 tablespoon(s) Brown Sugar

Tools Needed

Step 1: Preheat recteq to LO (180°F). Season the cream cheese and goat cheese with Ben's Heffer Dust and place cold cheese on Mesh Cooking Mat. Place Mesh Cooking Mat in recteq for 20-25 minutes until cheeses are soft.
Step 2: While the cheese is smoking, peel and core apples, slice them, and place in a mixing bowl. Season with Lane's Apple Pie Rub & Seasoning and mix well. Remove cheese from recteq and place in mixing bowl and mix well.
Step 3: Turn recteq up to 375°F and let come up to temp. Add apples to a Mesh Cooking Mat and place inside the recteq. Cook until apples become soft, about 20-25 minutes. Remove from recteq and allow to cool.
Step 4: Take pork loin and slice it down the side, but not all the way through, creating a pocket. Stuff cheese and apples inside pocket of pork loin. Tie up pork loin with butcher's twine so stuffing doesn't fall out.
Step 5: Season the outside of loin with Lane's Apple Pie Rub & Seasoning and Colden's Freakin' Greek Rub.
Step 6: Place inside recteq and cook to an internal temp of 165°F. While loin is roasting, add dijon mustard, spicy brown mustard, and brown sugar to a mixing bowl and mix until everything is well combined.
Step 7: Once loin reaches an internal temp of 165°F, baste the mustard mixture over the whole loin and let it roast for another 10 minutes. Remove from recteq and allow to rest for 15 minutes before serving.

Chef Pairings

Consider sides of Grilled Broccoli and Bacon Salad and Smoked Garlic Bread to serve with this delicious pork.