Bacon and cream cheese stuffed pork loin

Bryan Epland

ArborLinks

Ingredients

• 2 pounds pork loin
• 16 ounces bacon
• 8 ounces chive and onion cream cheese
• Honey
• Seasoning of your choice (recommendation: Famous Dave’s Rib Rub)

Instructions

• Preheat smoker to 225 degrees.
• While the smoker is preheating, fillet the pork loin so it lays flat. Be careful not to cut through.
• Fry the bacon, the crispier the better. After frying, cut or break the bacon into roughly half using half-inch pieces.
• Spread the chive and onion cream cheese onto the pork loin and season. I like to use Famous Dave’s Rib Rub for this recipe.
• Spread the bacon pieces over top of the cream cheese and seasoning. Drizzle some honey over the bacon.
• Tightly wrap the pork loin back into its original shape and tie it tightly with some butcher’s twine.
• Once smoker has reached 225, insert temperature probe and place pork loin onto the smoker.
• Smoke until the internal temperature reaches a minimum of 145 degrees.
• Remove from smoker and let it rest for 10 minutes before enjoying.