1 pork loin, roughly 2 pounds (.9 kilograms)
1 pound (.45 kilograms) bacon
FOR THE STUFFING
2 cups corn bread crumbled
1 red pepper cut into strips
1/2 cup diced sweet onion
1/2 cup celery diced
2 tablespoons garlic minced
1 tablespoon Broil King® KC BBQ Spice Rub
- In a large mixing bowl combine the stuffing ingredients, mix thoroughly. Weave the bacon into two mats, each 1/2 a pack of bacon in size by criss-crossing the pieces. Set bacon mats aside in the refrigerator to firm up. Position the pork loin on the cutting board with the fat ribbon leading into the body of the meat on the top. Cut along that ribbon lengthwise and continue to roll the entire loin out into a long no more than 1 inch (2.5 cm) thick strip of meat, avoid cutting all the way through. Spread the corn bread stuffing on the pork loin then roll tightly.
- On the tying surface lay out your twine, you’ll need at least 6 pieces to tie it properly (4 around the body, 2 end to end). Lay a bacon mat on the twine, lay the stuffed pork loin on the mat, lay the other mat on top. Wrap the mats around and tie with twine tightly, more twine doesn’t hurt just remember you put it there when it comes time to remove it and serve. Tie around the body of the meat then end to end to secure the roast completely.
- Remove your cooking grids and preheat your grill on high using only the rear burner. Skewer the pork loin on a rotisserie and lock it in place firmly. Put the rotisserie on the grill and set the counterbalance then put it into the rotisserie motor. Place a drip pan with liquid and some aromatics below the roast. Season the exterior with Broil King® KC BBQ Spice Rub as it rotates, do this several times throughout the cookout. Roast on MEDIUM to HIGH do not exceed 400°F (204°C) using only the rear burner for 2 hours or until the internal temperature has reached 160°F (71°C). The bacon should darken without blackening, reduce heat and extend time as necessary to maintain the perfect exterior doneness.
- Use a smoker box with some apple wood chips to add more flavor to this dish, simply use a main burner to get the chips smoking then turn the burner off and let the roast bask in the smoke.