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Apricot Pork Loin

edited 12:23PM in EggHead Forum
Cut a 9.5 pound loin in half and then "jelly rolled" that out flat. Seasoned inside and out with Dizzy Dust and loaded with apricot preserves as well as covering in bacon. Cooked indirect on raised grid at 350 dome for about 1.5 hours with some apple wood chips for flavor. Very good cook but little disappointed that almost all the sweet was cooked out and liquified not leaving alot of apricot taste but still VERY juicy and would try again in the future.


  • Looks good did one last week with cheese same problem most of the cheese ran out but still very good
  • Yum Yum Steve,
  • BrocBroc Posts: 1,398
    Next time --

    Use a [pre-cooked] mixture of wide rice and rice as a base, stiffened a bit with an egg. Put a few slices of pre-cooked bacon inside the roast... than line the guts with fresh or rehydrated apricots, topped with apricot preserves.

    Roll, tie off and be sure to tie the ends off tight... It will hold a bit more of your apricot... the rice/egg help as a binder, and absorb some of the "juice."

    Good luck!

    ~ Broc

    :whistle: B) :ermm:
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