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I'm doing a 10 pound loin stuffed with peach pie filling and baby spinach. The recipe on the site shows about 5 hours for a half loin. Would the full loin take much longer? I'm thinking maybe an hour or so more.
I'm doing a 10 pound loin stuffed with peach pie filling and baby spinach. The recipe on the site shows about 5 hours for a half loin. Would the full loin take much longer? I'm thinking maybe an hour or so more.
A whole loin should cook about the same as a half-loin because the length/diameter ratio is somewhat consistent. At some point length is no longer a factor. A good example is a 2# fatty cooks about the same as a 1# one.