In another thread I talked about doing a Smoked Sausage Stuffed Pork Loin for one of the kids. Heres some pixs of what I did and the finished product. Enjoy!! Oh and guys (you KNOW who you are) No sniffing or drooling on the monitor please!! :mrgreen: Here I am filleting out the pork loin, to my left you can see a loin already laid out. In the cast iron fry pan I have 2 pounds of country sausage, 1/2 onion diced and 1 pound of fresh mushroom, chopped, I also added some minced garlic- I think it was 5 or 6 cloves. Here I have the 1/2 of the sausage mixture spread out on the loin and topped with mozzarella, parmesan and Romano cheese. Next I rolled the loin back up and used metal skewers to hold the roll together while I tied it using cotton twine. Two pork loins stuffed, rolled, tied and rubbed and waiting for the smoker to come up to temp. And the loins in the smoker. Here is the finished pork loins just out of the smoker and at 161 degrees. Sliced and ready to serve. Anyone hungry??