I cooked a stuffed pork loin today based on the Pork Loin Mexicana recipe printed in the Smoke & Spice book by Cheryl and Bill Jamison.
I started with a 3 lb. pork loin. Then I added a sweet spice rub and stuffed the loin with chorizo sausage.
I cooked the pork loin on the Weber Smokey Mountain for 2 hours at 225 degrees and mopped with the Mexican Mop at 30 minute intervals.
At that point I wrapped the pork loin in aluminum foil and let the cooker temperature rise to 300 degrees. I added the fruit salsa topping and cooked the loin for another 45 minutes to an internal temperature of 165 degrees.
If you're looking for new way to cook your next pork loin, try the Pork Loin Mexicana recipe.