Pork Loin Purse

  • Prep Time: 25 minutes
  • Cook Time: 1 1/2 hours
  • Serves: 8 to 12


  • 1 Smithfield® Boneless Pork Loin (2 to 3 lbs.)
  • ½ small white onion, thinly sliced
  • ½ cup thinly sliced mushrooms
  • 3 cloves garlic, minced
  • 1 teaspoon canola oil
  • 1 tablespoon Basic Memphis Style" BBQ Rub or your favorite BBQ Seasoning "
  • 1 Bosc pear, peeled and chopped
  • 1 ½ teaspoons minced fresh tarragon
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup fresh spinach, stems removed
  • ½ cup (2 oz.) crumbled goat cheese


  1. Sauté onion, garlic and mushrooms in oil over medium heat until onions are just tender.
  2. Heat grill or smoker for indirect cooking at 275°F. Rinse pork loin and pat dry.
  3. Using a sharp knife slice a pocket into the top of the pork loin. Begin about ¾-inch from one end and continuing to ¾-inch from other end, and about 3/4 of the way down into the loin. Season inside and outside of pork loin with BBQ rub.
  4. Combine cooked onion, mushrooms and garlic with pear, tarragon, salt, and pepper in bowl; toss to mix.
  5. Line the pork loin pocket with spinach, then fill with onion-pear mixture. Grill or smoke for 1 hour and 15 minutes until internal temperature reaches 140°F.
  6. Sprinkle goat cheese over the stuffing and cook for another 10 to 15 minutes until internal temperature of meat reaches 145°F. to 160°F. Let stand 10 minutes before cutting into 1-inch thick slices to serve.