This stuffed pork loin is a flavorful and impressive dish made by spiral-cutting a pork loin roast and filling it with a traditional Italian stromboli stuffing mixture.
Rinse pork loin, pat dry with paper towels, and trim excess fat as needed. Lay pork loin on a flat surface or large cutting board. Using a sharp knife, carefully make shallow slices lengthwise across the pork loin, working in a spiral fashion, to lay the pork loin out flat, maintaining about 1/2-3/4" thickness.
Place flattened pork loin cut side up. Rub the face of the meat with half of the mustard—season with half of the salt and pepper.
Layer the deli meats, one at a time, covering the entire surface of the pork loin. Approximately 4 slices each of ham, salami, pepperoni, and capicola.
Apply one layer of the mozzarella slices over the deli meats, again, about 4 slices. Top the cheese layer with the roasted red peppers, banana peppers, and red onion slices maintaining a thin layer. (Don't overload).
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.
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.
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
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
