Festive Pork Loin Roast

Unknown

In the November 2003 issue of Southern Living there is an excellent recipe for pork loin stuffed with sausage. It has a terrific mushroom sauce to serve it with. [p]We cooked this last Saturday on the BGE and it was great. We modified the cooking method and cooked indirect without foil for about 1 hr and 45 mins at 350 degrees. Took off at about 150 internal (a bit too long) but was excellent nevertheless. [p]Being non-drinkers the bourbon taste was a bit much so you may want to reduce it some. [p]I recommend this recipe highly.

Chef Wil

Don S,
if you try it again and want to experiment a different taste try this, instead of using the bourbon try using a sweet red wine or port wine (reduced by 1/2) and if you have access to fig preserves.....glaze your pork loin with figs that have been chopped fine or blended in a processor in the last couple of minutes of cooking.

Mark

Don S,
I've found taking pork off at 128-130 and letting them sit for a few minutes seems to be the trick.
Mark