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Fig-Stuffed Pork Loin

Credit to Thomas Keller on this one....except I cooked it on the egg instead of my oven...
2 pound pork loin soaked in sweet and salty brine for 5 hours. Butterflied and stuffed with a fig, onion, garlic and fennel jam.  Tied and roasted indirect on the egg at 350 until around 140 IT. 

Rested for 30 min or so and then sliced and served with salad and guanciale and pea risotto.  

Happy with everything except my poor skills at tying any kind of roast!!  I suck and get frustrated as all the filling squirts out and runs everywhere lol. Something to keep practicing I guess....

LBGE in Elm Grove, WI

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