Garlic and Fig stuffed, Bacon wrapped Pork Loin
1 1/2 cups (10oz) peeled figs ,diced .
8-10 cloves of Garlic peeled and cut into slivers.
1 Cup cooked brown rice.
1 4-6 lb Pork loin. (fat cap removed ).
1/2 Cup dark brown sugar
1tsp each of Kosher salt,Fresh ground black pepper & white pepper .
1lb sliced Bacon
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Cody's Butt rub :
1Cup Dark Brown sugar
1/2 Cup Fresh ground Black Coffee (STARBUCKS)
2 1/2 TBS Black pepper
2TBS Garlic Powder
2TBS Onion Powder
Kosher Salt to taste .
in non reactive bowl (Pyrex glass or Stainless) mix Rice, Figs ,Garlic, Sugar and spices.
Butterfly Pork Loin making sure not to cut through to other side .Lay it flat .Spread rice mixture evenly.
roll Loin and tie with butchers twine (think Hostess Ho-Ho)
At this time I break out my Butt rub and sprinkle liberally .
Either cross weave bacon or just drape over Loin roll.
Heat Smoker to 230*
Smoke until internal temp hit's 160*