My chef friend gave me a 20" pork loin to test out a recipe with. So, yesterday it was too windy to ride the motorcycles and I decided to give it a try. Cut almost in half, opened up like a book. Trimmed fat and pounded to about 1/4" thickness. Mushroom, shallots, 1/4 cloves of garlic sauteed up with black pepper, steak fajita seasoning, magic dust, black pepper and dry sherry wine. I then mixed in with wilted spinach. A nice healthy amount of fresh parmesan cheese I smoked it to apple/cherry mixture until the internal temp reached 140. Transferred to the hot as grill for a quick seer and to finish up. I pulled it at 150 and let it sit for 20 minutes while we made the finishing sauce. I made a finishing sauce of: sauteed shallots, then added chicken stock, then dry sherry and let it cook for 5 minutes. Added some white cream and it was done. Turned out fantastic.