COOK IT.
At 225°F, it should take a 3lb pork loin a little over an hour and a half to reach 145°F internal temperature.
Note: It is recommended to use Competition Blend Hardwood Pellets with this recipe.
Note: This recipe uses Louisiana Grills Sweet Rib Rub seasoning.
Fire up your Louisiana Grills pellet grill and preheat to 225°F. If using a gas or charcoal grill, set it up for low heat.
Place pork loin on a cutting board and butterfly. Place a long knife an inch inside the right side of the loin, cutting down lengthwise and curving the knife, while pulling the loin to the left with your other hand, until loin is completely unrolled, and rectangular. Season the butterflied loin evenly with Louisiana Grills Sweet Rib Rub.
Heat a cast iron skillet over medium heat. Add bacon and cook until rendered and golden brown. Add mushrooms and sauté for 3 minutes, stirring often. Turn off heat, then stir in arugula, parsley, and thyme.
Use a slotted spoon to transfer filling to pork loin. Evenly distribute, leaving a 1-inch gap on the right side and top with parmesan cheese.
Carefully roll pork loin from left to right, then secure by trussing with butcher’s twine. Place pork loin in cast iron skillet, with rendered bacon fat, and transfer to preheated grill.
Smoke pork loin at 225°F for 1 hour, then turn pork and increase the temperature to 350°F. Cook an additional 25 to 30 minutes. Remove pork from grill and rest for 15 minutes.
Place pork loin on cutting board, remove twine, slice and serve.
Butcher’s Twine
Cast Iron Skillet
Cutting Board
Long Knife
Slotted Spoon
Go with a center cut pork loin as it is the most tender and flavorful cut of pork loin.