Servings: 4 to 6

2 - 3 lb Pork Loin; Trimmed of excess fat 2 to 3 lb Pork Loin; Trimmed of excess fat
1 pkg of Apple Maple Boursin Cheese (warmed to room temp) 1 pkg of Apple Maple Boursin Cheese (warmed to room temp)
1 pkg of Bacon 1 pkg of Bacon
 
For the Apple Stuffing: subheading: For the Apple Stuffing:
4 tbsp reduced-sodium chicken broth 4 tbsp reduced-sodium chicken broth
2 tbsp raisins, chopped 2 tbsp raisins, chopped
1/2 cup chopped apple ½ cup chopped apple
1 celery rib, chopped 1 celery rib, chopped
2 tbsp chopped onion 2 tbsp chopped onion
1 garlic clove, minced 1 garlic clove, minced
2 tbsp chopped almonds 2 tbsp chopped almonds
1/8 tsp pepper ⅛ tsp pepper
 
For the Dry Rub: subheading: For the Dry Rub:
3 tbsp paprika 3 tbsp paprika
2 tbsp smoked paprika 2 tbsp smoked paprika
2 tbsp chili powder 2 tbsp chili powder
3 tbsp kosher salt 3 tbsp kosher salt
1 tbsp powdered ginger 1 tbsp powdered ginger
6 tbsp brown sugar 6 tbsp brown sugar
1 tbsp black pepper 1 tbsp black pepper
1 tbsp ground nutmeg 1 tbsp ground nutmeg
1 tbsp ground oregano 1 tbsp ground oregano
1 tbsp ground thyme 1 tbsp ground thyme
1 tbsp ground coriander 1 tbsp ground coriander
2 tbsp dry mustard powder 2 tbsp dry mustard powder
2 tbsp garlic powder 2 tbsp garlic powder
3 tbsp onion powder 3 tbsp onion powder
1 tsp ground cumin 1 tsp ground cumin
1 tsp cinnamon 1 tsp cinnamon
1 tsp cayenne pepper 1 tsp cayenne pepper

In a small saucepan, bring 4 tablespoons broth to a boil. Remove from the heat; add raisins. Let stand for 5 minutes.
In a nonstick skillet coated with cooking spray; sauté the apple, celery and onion for 3 to 4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in the broth mixture, nuts, and pepper.
While mixture is cooling, mix together dry rub (store any unused dry rub in an airtight container). Ensure there are no lumps.
Make a lengthwise slit down the center of the roast to within ½ in. of bottom. Continue to filet the roast, unrolling it as you cut, so roast lies flat; cover with plastic wrap. Flatten to ½-in. thickness. Remove plastic wrap; spread Boursin cream cheese one side of the filleted loin. Top with apple stuffing mixture and lightly dust with some of the dry rub.
Roll roast close and apply dry rub to the outside until completely covered. Wrap the dry rubbed roast with bacon and tie at 2-in. intervals with kitchen string.
Place roast on a rack in a shallow baking pan coated with cooking spray. Bake at 425° for 45 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

To cook roast in the smoker instead of the oven:  To cook roast in the smoker instead of the oven:
1. Soak wood chips in water for at least 30 minutes.  1. Soak wood chips in water for at least 30 minutes.
2. Preheat smoker to 225° to 250°. Load soaked pecan chips into wood tray.  2. Preheat smoker to 225° to 250°. Load soaked pecan chips into wood tray.
3. Place pork in smoker. Cook, with smoker lid closed, until a meat thermometer inserted in the thickest portion registers 145°, approximately 2 hours. Remove from smoker, and let stand for 10 minutes before slicing.  3. Place pork in smoker. Cook, with smoker lid closed, until a meat thermometer inserted in the thickest portion registers 145°, approximately 2 hours. Remove from smoker, and let stand for 10 minutes before slicing.