Holiday Stuffed Pork

gdenby

<p />A few weeks ago BobS posted about Mr. Toad's stuffed pork loin:[p]http://www.biggreenegg.com/archives/2006/messages/321881.htm [p]Take a bow. It looked great, and the recipe seemed bound for success to me. A few days ago, the local market had a "pork ribeye roast." I'd never seen one before, but it looked like mostly loin with some marbled darker muscle.[p][p]It was just over 2 and a quarter pounds. I butterflied it. I stuffed it with re-hydrated currants and blueberries, crushed roasted cashews, and a bit of fresh black pepper. Rolled it in about a half pound of bacon, and tooth-picked it closed.[p]It was cooked indirect at a dome of 315 - 350 for just over an hour, and turned once. Just during the last 10 minutes, I boosted the temp to 400, and turned it again. Pulled at 170, rested for 10 minutes under foil, sliced, and served.[p][p]The results were close to as good as I could have hoped for. Some portions of the palest flesh were a tiny bit dry, and I would have liked more of the fruit-nut stuffing. Otherwise, really good, and nicer still with the fresh whole wheat bread topped with brown sugar, cinammon and pecans.[p]And I wonder why my belly feels big...[p]gdenby

Unknown

gdenby,
fantastic![p]i've been wanting to try mr toad's pork loin from the islands..............

MasterMason

gdenby,[p]I usually pull my pork loin roasts at 145 internal. By the time they rest, they are closer to the 160, and don't dry out. If you pull at 160, by the time they rest, they are closer to 170 to 175.....

Clay Q

gdenby,
Wow, that looks great! A real holiday dinner.
Clay