Stuffed Pork Roast

Boneless pork loin 2-3 pounds. Cut it open like a sandwich with one end still together.

Spread to about a 1/2 inch to the ends a thick layer of:

Goat Cheese

Fig Jam (or cherry would be good too)

Handful of chopped fresh Sage (or rosemary or thyme or a blend)

1/4-1/2 cup finely chopped pecans and walnuts pressed on top (I was out of walnuts to just used pecans for this… whatever you have on hand)

Tightly roll the roast then tie with string in 3 places.

Rub roast with dry rub (paprika, salt, pepper, garlic powder, onion powder, cumin… anything else you like). You could also use a binder like hot sauce or mustard before adding the dry rub to really make it stick.

Roast or smoke the meat at 160-220 until the internal temperature reaches 165. Dependent on size and heat can be anywhere from 1.5-3 hours.

Let it sit for 10 minutes then cut off the string and slice!

Add more jam to the top and enjoy with your favorite side!

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