Adapted from Food Network.com
3 tablespoons olive oil
1 large onion
2 granny smith apples, peeled, cored and chopped
1 package Stove Top stuffing for pork
2 tablespoons butter
salt & pepper
1/2 to 1 cup chicken broth
1 (3 pound) pork loin roast, butterflied
1 package bacon
Preheat smoker. In a large skillet, heat the olive oil over medium-high heat. Add the onion, apples and stove top seasoning. Sautee until softened. Remove from heat and gently stir in the bread portion of the stuffing mix, butter, salt, pepper, and add chicken broth until everything is moistened. Let the stuffing mixture cool completely before putting it in the pork loin.
Sppon the stuffing down the middle of the pork, horizontally in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up. Tie the pork roast up with butcher's twine, season it with more salt and pepper. Wrap the bacon over the roast until it is completely covered, and tie with more butcher's twine.
Place the roast in the smoker and cook for 3-4 hours until the middle reaches 150-160 degrees. Remove from the smoker and let rest for at least 15 minutes before slicing. Garnish with apple slices and fresh herbs.
**Can also be roasted in an oven at 375 for about 90 minutes - this cooking method might not work with the bacon. This was John's addition for added moisture in the meat - the original just roasts the loin without bacon for 90 minutes.