We just spent a week in the mountains of Vermont snowboarding and skiing. On one of our afternoons my wife and I needed to rest our knees so we took the kids to one of the sugar maple farms.
For Easter dinner we wanted to feature maple. Dinner included pork loin, sweet potatoes, red cabbage, green beans, and Brussel sprouts. Only the Brussel sprouts were not cooked with maple syrup.
For the pork loin, we butterflied it and stuffed it with an apple/maple sausage stuffing. We then tied it up with butcher twine, and covered it with a maple rub. Then onto the smoker at 180 for about an hour.
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Then I bumped the temperature to 250. It then cooked for an additional 3.5 hours. The internal temperature ranged from 155 to 160 depending on where I poked it with the thermapen.
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It was allowed to rest uncovered for about 10 minutes before we removed the twine, and sliced it for the family.
Trust me, it tasted as good as it looks.
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