thanks to all the advice i got on doing my first pork loin. . .i did my usual thing and took a little something from almost everyone who responded (including my big sis, the wyoming connection). .. the results were a B+. .. here's what i did. . [p]i butterflied out the loin to a nice flat piece. . .i took a box of uncle bens instant long grain and wild rice mix, mixed it with about 2/3 of the stated amount of hot water, let it soften for about 5 minutes. .. .spread the rice evenly across the meat, along with a thinly sliced apple. . .wrapped this up in bacon (i used a couple of long scewers to hold the meat together, and toothpicks to hold the bacon. .. set it in the egg at 350 dome temps indirect over a drip pan for right on 1 1/2 hours. . .it made a beautiful presentation when sliced and was quite tasty. . ..the family really enjoyed it. . .[p]so why only a B+. .. it was a tad dry. . .i pulled it at 140 internal, but i think i could have either used some more bacon than i did, or used a marinade of some type. . also, while tasty, it could have use a little more 'umph'. .. again, either a marinade, or some seasonng (i forgot to put dizzy pig on it even though i had planned on it, in fact i sprinkled some raging river on my slice and it definitely added some flavor). . .the rice and apple stuffing worked out real well though, it looked good and tasted even better. . ..[p]we will definitely do this again, and aim for that A rating. . ..[p]thanks again everybody, i appreciated the help. . .