Smoked Stuffed Pork Loin with Parmesan Mushroom Rice

If you’re looking to elevate a pork loin without overcomplicating things, this smoked stuffed pork loin is a great place to start. It’s packed with a rich parmesan mushroom rice filling, slow-smoked until juicy, and finished with a flavorful rub that complements the pork without overpowering it.

This is one of those recipes that looks impressive when you slice into it, but the process is surprisingly straightforward. Perfect for weekend cooks, family dinners, or anytime you want to put something special on the smoker.

Smoker Setup

For this cook, the smoker was stabilized at 275°F. This temperature allows the pork loin to cook evenly while giving the stuffing time to heat through and pick up smoke.

• Smoker temperature: 275°F
• Target internal temperature: 145–150°F
• Estimated cook time: About 2½–3 hours (cook to temp, not time)

A reliable thermometer is key here. Cooking by internal temperature ensures the pork stays juicy and safe to eat.

Butterflying the Pork Loin

Start with a whole pork loin and butterfly it so it lays flat. There’s a natural seam in the meat that makes this easier than it sounds.

Use a sharp knife and take your time, working your way down the loin to keep the thickness as even as possible. It doesn’t have to be perfect—once it’s rolled and tied, everything comes together nicely.

Seasoning the Inside

Lightly season the inside of the pork loin. In the video, Meat Church Holy Gospel was used, but for a balanced flavor that works especially well with pork, BBQ by Biggs Chicken & Pork Rub is a great option here.

Go easy on the inside seasoning—you’ll be seasoning the outside as well, and the stuffing brings plenty of flavor.

Making the Parmesan Mushroom Rice Stuffing

This stuffing is rich, savory, and pairs perfectly with pork.

• ¾ stick butter
• 1½ cups diced onion
• 2½ cups chopped mushrooms
• ½ jar roasted garlic parmesan sauce
• 2 cups jasmine rice
• 3 cups water

Melt the butter in a pan, add the onions and mushrooms, and cook until softened. Stir in the sauce, rice, and water, then cook until the rice is tender and fluffy. Let it cool slightly before stuffing.

Stuffing and Trussing the Pork Loin

Spread the stuffing evenly down the center of the pork loin. Roll it up tightly, keeping the filling centered.

Secure the rolled pork loin with butcher’s twine, spacing the ties evenly to keep everything in place during the cook.

Once tied, season the outside generously with BBQ by Biggs Chicken & Pork Rub.

Smoking the Stuffed Pork Loin

Place the stuffed pork loin on a smoker-safe tray and set it on the smoker.

Smoke at 275°F until the internal temperature reaches 145–150°F. Avoid opening the smoker too often—let it do its thing.

Slicing and Serving

Once the pork loin reaches temperature, remove it from the smoker and let it rest briefly. Slice and serve with the extra parmesan mushroom rice on the side.

The result is juicy pork wrapped around a creamy, flavorful filling that holds together beautifully.

Watch the Full Video

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