Tourtière style stuffed pork loin

In a large pot, cook the ground pork and ground beef over high heat.

Reduce to medium heat, add the tourtière spices to the meat mixture, then add the onions.

In another pot, boil the potatoes. Once cooked, cut them into small cubes and add to the meat mixture.

Let the mixture cool.

Meanwhile, using a knife, pierce through the length of the pork loin to create a tunnel in the center. Stuff the meat mixture into the center of the loin with a spoon.

Mix all the dry rub ingredients together and rub evenly over the entire pork loin.

Preheat the smoker to 250°F (121°C). Smoke the stuffed pork loin for about 2 hours 30 minutes, or until it reaches an internal temperature of 145°F (62°C).

Slice into rounds and serve with brown gravy.