Prudhomme's Louisiana Kitchen has a recipe for stuffed pork chops where you make a stuffing of apple, sausage, butter, onion, green peppers, garlic, couple other things. I made a batch of the stuffing, and then I cut a whole loin in half, took chef's knife and poked hole all the way through center, then took pair of scissors and cut it open, packed it with the stuffing, then sewed it back up with twine, tied the whole thing and then cooked it with the rub prudhomme suggested for the chops. then smoked at 250-275 for almost three hours until done.[p]This is the most satisfactory loin I have tried. I found (as I usually do) that Prudhomme nails subjects that he attempts. His stuffing inside a smoked slice of loin was gorgeous and just exceptional. I recommend this one next time you want to have relatively inexpensive dinner for a large number of people. The loin cost something like 15 bucks and it was enough to feed almost 20 people, with good sides.