I'm doing a stuffed pork loin for a local non-sanctioned community contest later this month. My stuffing is going to be, mainly at least, maple JD fatty(plan on probably mixing in some hot as well for spice).
I got to thinking last night that the fatty might shrink more than the loin and leave a loose medallion of fatty in the center, which won't make for a good presentation.
I'll be practicing this weekend and need some ideas. Should I....
Precook the fatty some before freezing and stuffing the loin?
Add ingredients to make a more traditional stuffing (rice,onion,mushrooms,breadcrumbs/cubes)
Something I haven't thought of, due to lack of coffee this morning
Keep in mind the rules of this contest allow for advance preperation so about anything goes.