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Nutrition Facts
Serving Size 291 g
(Approx. 6 Servings)
Amount Per Serving
Calories 420 Calories From Fat 120
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 170 mg 57%
Sodium 1280 mg 53%
Total Carbohydrate 16 g 5%
Dietary Fiber 0 g 0%
Sugars 13 g
Protein 53 g
Vitamin A 4% Iron 10%
Vitamin C 6% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Bacon and Blackberry Stuffed Pork Loin
Prep Time
15 minutes
Cook Time
2 h 30 m
Total Time
2 h 45 m
6  People


Recipe makes 6 Servings

3 Lb pork loin
1 Tbsp Adams Reserve Peppercorn & Garlic Rub
1 Tbsp kosher salt
1 cup(s) Mom's Blackberry Peach Pie Filling
2 Oz cream cheese
1 Tbsp jalapeño, seeds removed, minced
5 slices of bacon, cooked crispy and chopped
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Preheat a smoker to 250°F using hickory chips, or your favorite chips.
Season outside of pork with seasoning and salt and place on cutting board. Using a very sharp knife, butterfly pork loin.
Layer blackberry peach filling, cream cheese, jalapeños and bacon on center of pork.
Fold pieces of pork over stuffing mixture tightly and truss using butchers twine or large skewers about every inch.
Place pork on smoker and cook 2 1/2 hours or until pork is 165°F.
Rest pork 15 minutes before slicing to serve.


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