Smoked Cheese and Apple Stuffed Pork

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.