What’s better than pork loin? Andouille stuffed pork loin. This recipe combines two great flavors to make one awesome dinner entree or appetizer. Our friends from Smoky Ribs helped us out with this.

Here’s what you’ll need for the brine:

Large pot with about 3 inches deep of water

1/2 cup of brown sugar

1/2 cup of Kosher salt

3 bay leaves

7 -8 pieces fresh thyme

1 chopped yellow onion

6 cloves of garlic

20 peppercorns

Mix the ingredients and simmer until it’s good and hot, and the sugar and salt have dissolved. Next, cool it off with ice.

Now for the pork loin:

3 lb Pork Loin

2 gallon bag

Pour the brine into the bag over the pork loin and close. Place in the fridge and marinate for 2 hours.

Heat Grill Dome to searing hot

Blot the loin dry with paper towel

Use sharpening knife to create a hole in the pool loin from one end to the other. Try to use dead center.

Next prick small holes in the casing of the andouille sausage. That will help impart the flavor into the pork loin.

Stuff the sausage into the hole and cut the ends of the sausage off.

Season with salt and pepper as well as smoked paprika. Rub on both sides and add cumin.

If you like it, try some chipotle hot seasoning.

Place the pork loin on a hot grill and sear it on all sides.

Once seared, close the lid on your Grill Dome, set to 325°. Put the deflector plate in. Let cook until the internal temperature reaches 165°  or about an hour.

Put in foil and rest it for 15 minutes. Cut 1/2″ thick slices. Drizzle the juice from the foil on top. Garnish with some creole mustard and enjoy! You’ll love the savory, smoky flavor. Let us know what you think and give us your tips.