Pork Loin (Stuffed and Rolled )

Stuffed and Rolled Pork Loin
Cuisine: American
Prep time: 
Cook time: 
Total time: 
  • Pork loin
  • Pecan nuts a cup or so depending on the loin size
  • Powder Sugar 2 tablespoons
  • Honey 3 tablespoons
  • Dried apricots a cup or so depending on the loin size
  • White port cover the dried apricots
  • Apricot marmalade 5 tablespoons
  1. Set the oven to 350
  2. Mix the pecan nuts with the honey and powder sugar
  3. Place the pecan nuts on baking paper sheet and place it in the oven for 3 minutes.
  4. Let the nuts cool down again.
  5. Boil the apricots in the white port until they turn soft
  6. Let the apricots cool down.
  7. Cut open your pork loin. Start a ⅓ of the filet when you reach the end. Continue at half the thickness of the pork loin
  8. When you opened your pork loin sprinkle it with salt and pepper
  9. Chop the pecan nuts and apricots
  10. Sprinkle the pecan nuts and apricots on the pork loin
  11. Roll the pork loin and wrap it with butchers twine
  12. Start your barbecue and add a wood chunk to your fire and smoke your pork loin indirect at 350
  13. Smoke until the core reaches 145
  14. Glaze the pork loin with apricot marmalade in the last 10 minutes, make sure it doesn't burn.
  15. Carve the pork loin at the table.