Ingredients:

• 3 1/2 to 4 lbs. Pork loin. Have the butcher cut it lengthwise into three pieces.
• 1 11.5 oz. jar fig preserves
• dried fruit - apples, apricots, peaches (use at least 2). Fresh is better if available.
• cashews
• Smoked bacon

Directions:

Preparation

• Give the pork a good pounding.
• Spread fig preserves equally between layers.
• Add dried fruits. One or more to each layer.
• Sprinkle cashews between each layer - be generous.
• Lay out strings - place bacon slices across the strings to cover bottom of the loin.
• Place loin onto strings so that the loin bottom is on the bacon.
• Cover remainder of loin with bacon strips running lengthwise.
• Tie strings securely.

Cooking

• Place loin on V-rack. Use a drip pan.
• Cook at 300° until the internal temprature reaches 140°.
• Allow the meat to rest for at least 15 mins before slicing.

The variations are limitless. Different fruit, different preserves. Marinating the fruit in various wines or liquers. Injecting the pork with marinade(s).

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