Stuffed Pork Loin

RibZilla

Thanks to all of you on this forum, I did the dirty deed and bought a large BGE and a Polder very recently. The tips and tidbits you provided made assembly a breeze and saw me through my first cook, a 17 lb. turkey brined using John Asche's brew. Absolutely excellent -- best turkey ever, according to the family. Technical glitches -- I need a better container for brining as I kind of messed up the fridge. Also, about 2-1/2 hrs into the cook the temp. started dropping and I had to add lump. All in all,though, a solid success. Even the leftovers are moist with a delicate smoky flavor.[p]For my next act, I'm doing a stuffed pork loin using Mr. Toad's technique and stuffing recipe. Can anyone suggest a marinade for the pork or will wrapping it with bacon make marinating unnecessary? thx[p]