
Roll the pork loin back up, being careful to keep the filling in place. After rolling, place the loin on a work surface with the seam side down. Tie the loin with butcher's string.
6 
Rub the outside of the stuffed pork loin with the remaining mustard as a binder, season with the remaining salt and pepper, and season to taste. (I used a dry rub), but use whatever you like.
7 
Place the pork loin either in a pre-heated 325°F oven if roasting, or 275°F smoker, depending on which method you prefer, place an internal thermometer into the center of the pork loin until internal temperature reaches 145°F. (Times will vary depending on cooking method). Let rest for 10-15 minutes, slice and enjoy!
Servings 8
- Amount Per Serving
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 8g40%
- Cholesterol 75mg25%
- Sodium 350mg15%
- Total Carbohydrate 1g1%
- Sugars 1g
- Protein 25g50%
- Vitamin C 15 mg
- Calcium 455 mg
- Iron 5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.