Several weeks ago, our local grocery was having a BOGO on pork loin. Got my 7 lbs of pork loin for about $15. I cut and vacuum sealed chops and sliced one out to a slab about 3/4 inch thick. and about 12 inches long. This is the view from the cut side. I did cut out the fat and the gristle you see in this photo. 
Next to make the stuffing! Chopped apple, celery, onion, red pepper and a bit of jalapeno and sweated in a pan with a bit of butter. Added this to Stovetop cornbread dressing (not even a whole package) and stir to mix. Add water just until lightly moistened, stir very gently -- you don't want the stuffing to go to mush! 
Then spread an even layer of stuffing on the pork.
Roll it up gently. Don't worry about the stuffing that gets unstuffed, we'll deal with that before it's over. I prefer dark meat pork, so I rolled it up where the dark pork would be on the outside (and the white meat would stay moister!).
Cut a length of cooking string (it probably won't be long enough, but you can always tie some more to the end!), start at one end and tie the roast up around the wrapped part. Spacing for the string is about 3/4 to one inch.
After roast is tied, take the excess stuffing and push it in to the round ends. Then wrap string around that way to secure stuffing. A better idea (which occurred after I'd wrapped with string) would be to cut apple slices across the wide part of the apple (or a slice of sweet onion) and put that over the stuffing before wrapping with string. Next time.
Smoked it for an hour, then finished in a 350 oven. Served with Meathead's Change you Life Wine Sauce. The famished hordes distracted me, so I didn't get a presentation photo! But I do have an after the meal shot. Leftovers were very good today!
Then spread an even layer of stuffing on the pork.
Cut a length of cooking string (it probably won't be long enough, but you can always tie some more to the end!), start at one end and tie the roast up around the wrapped part. Spacing for the string is about 3/4 to one inch.
After roast is tied, take the excess stuffing and push it in to the round ends. Then wrap string around that way to secure stuffing. A better idea (which occurred after I'd wrapped with string) would be to cut apple slices across the wide part of the apple (or a slice of sweet onion) and put that over the stuffing before wrapping with string. Next time.
Smoked it for an hour, then finished in a 350 oven. Served with Meathead's Change you Life Wine Sauce. The famished hordes distracted me, so I didn't get a presentation photo! But I do have an after the meal shot. Leftovers were very good today!
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