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4 lb pork loin roast (bone-in)
1 cup packed brown sugar
1/2 cup Kosher salt
1/4 cup apple cider vinegar
2 cups apple juice
3 tbsp Dijon mustard
2 tbsp dry thyme  

Fruit Salsa and Basting Sauce:
1 ripe mango, 1 Bartlett pear, 1 Granny Smith apple and 1 Royal Gala apple, coarsely chopped
1 tsp Dijon mustard
1 pinch Kosher salt
1 tbsp olive oil
2 tsp brown sugar
Fresh cracked black pepper to taste  

Preparation: In a bowl, combine all dry brine ingredients with 1/2 cup hot water, allowing to dissolve before mixing with remaining brine liquids. Pour in plastic bag with pork loin and allow to marinate in refrigerator for eight hours or overnight.  

Make two foil pouches, 10" square, of layered wet, then dry, apple wood chips (see video). Place one pouch on the heated side of your barbecue and replace with the second one after 45 minutes to one hour of cooking. For an additional infusion of flavour, add mango pit, apple core and/or fresh herbs with your wood chips.  

Coarsely chop all fruit and mix with listed ingredients for the salsa stuffing.  

Reserve 1/4 of chopped fruit and process with 1 tbsp of olive oil, 1 tbsp brown sugar and 1 tbsp Dijon mustard, blending until you reach a smooth fruit basting sauce.  

Take pork loin out of brine and pat dry. Using sharp knife, poke a small cavity through centre of loin and stuff with fruit salsa.  

To cook, use the "Indirect Heat Method." Place wood chip pouch under grate of one side of your barbecue and ignite that side only. Leave the other side "off." Place a drip-pan containing 1 inch of water under grill grate of unlit side. Put cover down, allowing barbecue to reach 210 to 225 degrees F (medium-low). Wait until your wood chips have reached a light smoking level. Working quickly, place pork loin roast (fat side up/bone down) on the side of the barbecue over the drip-pan.  

Baste with sauce every 1/2 hour and continue to cook with cover down - "Low & Slow" - until roast's internal temperature reaches 140 degrees F or until juices run clear.  

Remove, cover with foil and allow roast to rest for 10 to 15 minutes prior to carving.

Recommendations: Serve with barbecued vegetable kabobs drizzled with olive oil, balsamic vinegar and Worcestershire sauce, sprinkled with fresh rosemary and ground pepper.  

If using a conventional oven, preheat to 225 degrees F and cook using the same brine, basting and cooking techniques as described above (of course, without the wood chips).
"Low & Slow" BBQ Pork Loin Roast Stuffed With Fruit Salsa
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