Peppercorn Marinated Pork loin and the stuff
Sliced down the middle, widened and stuff with dried fruit.
Sewed up like a Football or an Operation. Your choice.
Foiled up Herb Buttered Corn
Smoked at around 145 for one hour
Added the corn and we kicked the temp up to around 425 to roast.
Corn is done and the Pork Loin is at 150 so it was time to pull
Sliced and ready to serve
The dry fruit keeps the pork loin very moist while adding tons of flavor with a nice light smoke house taste.