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Most experts will tell you NOT to put stuffing in a bird because it will harbor bacteria and never get to proper temp to kill them off. Aromatics are fine (lemons, herbs, etc.) because you don't eat them. Cook the stuffing seperately. Stuffing can also absorb a huge amount of smoke making it taste kind of nasty.
Generally, low and slow cooking is reserved for tough cuts of meat that have a lot of colligan and fat. Lean cuts of meat need to be cooked at higher heat to avoid drying out. Loin is a lean cut of meat.
I have had excellent results cooking pork loins by rubbing with favorite herbs and spices, then cooking direct heat, 350 dome temp, and pull the meat when the meat temp hits 135 internal. Turn the loin a number of times during the cook to get a nice crust. Allow to rest, wrapped in foil for 1/2 hour after cooking to redistribute the juice and let the meat temp coast up to 140. Loin can dry out and get tough if allowed to cook to well done. It normally takes around 1.5 hours to reach target temps if you follow this advice. The main thing you need to do is do not overcook the pork.
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