So, Bear inspired me to give this a try on Sunday, never stuffed a loin before, but turned out cutting it wasn't has stressful as I feared.
Instead of canned pie filling, I happened to have a few apples in the fridge, and I've got one of those peeler, corer, slicer things that makes quick work of apples, so a few minutes later, tossed in some cinnamon and brown sugar and onto the loin.
Turns out butcher twine is hard to find, but I'd read you could use any uncolored 100% cotton thread, so here we are wrapped, rubbed and ready for some smoke in the vertical gasser at 225 over what else, apple wood.
Almost 3 hours later, pulled at 144 IT
Let it rest on the counter wrapped in foil and towels for about 25 minutes as I finished up some sides, then sliced.
And plated with some sweet taters, stuffing and green beans, Yum! Turned out great, plan on having leftovers Tuesday vac-sealed and warmed up in a water bath.
Thanks for the great step by step Bear!