Smoked Jalapeño Stuffed Pork Loin

Heat a large skillet over medium-high heat, allowing it to reach the optimal temperature. Add sausage and cook, stirring constantly, until it reaches a rich brown color and crumbly texture, taking approximately 5 to 7 minutes. Discard the excess grease that accumulates.

In parallel, prepare a smoker according to its manufacturer's guidelines, ensuring it reaches a steady temperature of 220 degrees F (104 degrees C). This will provide the ideal environment for smoking.

Remove the silver skin and excess fat from the pork loin, taking care not to cut through it. Slice the pork loin lengthwise in the center, but stop just short of cutting all the way through. This will allow you to "unroll" it into a flat shape, which is essential for even cooking. Season both sides of the pork loin with a generous amount of pork rub, making sure to cover it evenly.

Spread a layer of cream cheese on one side of the pork loin, followed by an even distribution of jalapeños, pimentos, and sausage. This will add a delightful mix of flavors to the dish.

Carefully roll the pork loin up into a tight log, securing it with cooking twine. This will help maintain its shape during the smoking process.

Place the pork loin in the preheated smoker and smoke until it reaches an internal temperature of 140 to 145 degrees F (60 to 63 degrees C), as indicated by an instant-read thermometer. This should take approximately 2 hours.

Once the pork loin is cooked to perfection, remove it from the smoker and wrap it tightly in aluminum foil. Allow it to rest for at least 20 minutes before serving, allowing the flavors to meld together and the meat to relax.