Originally Posted by kcquer
Mel, finally got a chance to try your stuffing method, farking outrageous Bro!! Best porkloin I've ever eaten!! Extremely moist, even when cooked to 190, and the maple flavor is the schiznit. I mixed approx 2 parts maple with one part JD hot, will try 50/50 next time.
Thanks for the tip, its a keeper!!
I want to try this out this weekend. I have done full pork loins before a few times, taking them up to 185-190 or so each time. They have always been drier than I like.
Can I assume you ran this 225* or so the whole time, and never foiled?