Steps

• Step 1

  When ready to cook, set the Traeger temperature to 225˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

  225 ˚F / 107 ˚C

  Super Smoke

• Step 2

  On your work surface or cutting board, place 2 large pieces of butcher’s twine. Place the butterflied pork loin perpendicular to the twine.

  Ingredients

  • 1  (2-3 lb) pork loin roast, butterflied

• Step 3

  Season the inside of the pork loin with Traeger Pork & Poultry Rub. On one end of the loin, layer the filling in a line, beginning with the chopped walnuts, cranberries, oregano, thyme, and asparagus. Next, add the bacon and top with the parmesan cheese.

  Ingredients

  • As Needed Traeger Pork & Poultry Rub

  • 1/4 Cup walnuts, chopped

  • 1/3 Cup dried cranberries, such as Craisins

  • 1 Tablespoon fresh oregano leaves

  • 1 Tablespoon fresh thyme leaves

  • 6  spears asparagus, ends trimmed

  • 6 Pieces sliced bacon, cooked, bacon grease reserved

  • 1/3 Cup Parmesan cheese, grated

• Step 4

  Starting at the end with all of the fillings, carefully roll up the pork loin and secure it on both ends with butcher's twine. Roll the pork loin in the reserved bacon grease and season the outside with more Traeger Pork & Poultry Rub.

• Step 5

  Insert the probe into the center of the pork loin. Place the stuffed pork loin directly on the grill grates, close the lid, and smoke for 1 hour.

  01:00

  225 ˚F / 107 ˚C

  Super Smoke

• Step 6

  Remove the pork loin, increase the Traeger temperature to 350˚F and allow to preheat with the lid closed for 15 minutes. Place the loin back on the Traeger, close the lid and cook for 30-45 minutes, or until the internal temperature reaches 135˚F.

  01:00

  350 ˚F / 177 ˚C

  135 ˚F / 57 ˚C

• Step 7

  Remove the pork from the grill and cover it with a tent of aluminum foil. Let the pork rest for 15 minutes before removing and discarding the butcher's twine, slicing and serving. Enjoy!