Smoked Pork Loin Recipe

1 Loin Rumpys Pepper Spread Block of cream cheese

Mustard

Milk

Table Salt

Lawhorn’s Signature Seasoning

Night before rub salt all over the loin and place loin in sealed container full of milk. Let sit overnight. Drain Loin and rub down with mustard and Lawhorn’s Seasoning. Slit the top long ways about one third down and place cream cheese and Rumpys Spread along the top of the loin so that it fills in the slit. Place in smoker and cook for 4-6 hours at 250-275 degrees until meat internal temp reaches 155-160 degrees. I use apple wood and apple juice in my smoke pot and steamer. Remove from rack cut into thin slices. Serve while hot.