THE BBQ BRETHREN FORUMS
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cheese pork loin
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Cheddar Cheese injected Pork Loin: Finished and ALL GOOD!!!
This is probably crazy but oh well, worth a try I suppose. I used milk and heated up a big chunk of sharp cheddar and injected all through the loin, then let it cool in the fridge. It'll probably seep out the holes but some may stay inside. It's on the rotisserie now. Fingers crossed. lol