Pork Loin with dried fruit stuffing

Discussion in 'Pork' started by smoken yankee, Mar 13, 2009.

  1. 1/2 cup each dried cherries,apricots chopped, place in a med bowand pour warm water into the bowl and let soak for 30 mins. until soft, empty water out of bowl and tear into med pieces the pumpernickel bread, place that into the bowl and pour 2TBLS. of Old Grand Dad and let it soak into the bread and fruit until your ready to roll, mean while butterfly the pork loin and wounce your finished with that place the bread mixture into the loin and roll up, wrap loin with bacon and tie with butcher twine. Smoke at 225 - 230 for 2 1/2 hours check internal temp for 150*- 155*. Let rest for 10 - 15min. under foil tent. I use apple wood for smoking.
     
  2. Sounds real good! Do you have a pic of the finished loin? Also I think you should pass the "Old Grand Dad" around to toast your succesful smoke!
     

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