This hunk of pork loin weighed in at 3 lbs 5 oz.
I cut it into three pieces, then slathered on some seasoning. Into the fridge for a rest.
I used the CH maple-bacon seasoning. It's amazing with pork.
A 3/4" sliver of pineapple between each piece of loin on the spit. I decided to experiment and wrap the middle piece with bacon.
I used Dragon Breath lump charcoal … Along with 2 chunks of cherry wood.
The performer therm settled in to where I was hoping …
After 45 minutes …. Almost there, however, the middle piece was far from the desired IT (internal temperature) …
I let it go for a bit …. After 1 hour, 15 minutes, it was ready to be removed …
Some boiled potatoes with butter and S&P … A delicious meal.
Thanks for looking.
Topic: Pineapple Pork Loin on the Roti (Read 1240 times)
