I picked up this piece of meat at Lakewood Meats in Lodi, CA after a barbecue contest. Nice folks, good quality meats. The butcher cut a pocket in one side of the lion and stuffed it with their in-house garlic sausage, then wrapped it in bacon and tied it up tight.
I grilled this guy for 90 minutes over indirect heat with burners 1 & 4 on LOW and burners 2 & 3 on OFF. To prevent sticking, I sprayed the bottom surface of the roast with non-stick cooking spray.
Measuring the internal temp with a ThermoWorks ChefAlarm, I took it to 138°F, brushed it with some maple syrup, finished it to the odd temperature of 142°F at the store manager’s recommendation, and covered loosely with foil and let it rest for 10 minutes before slicing with the Aaron Franklin slicing knife.
Some of the bacon slid off the loin as I sliced it. Oh well, so much for perfect food photos.
In this photo, I drizzled just a bit of maple syrup over the sliced meat for effect; those are meat juices on the cutting board on the right.
The whole thing was moist and juicy. The loin meat itself trended toward the bland side; if you were fabricating one of these yourself, you might brine or salt the loin for better flavor. The garlic sausage was really great (although garlic burps were plentiful afterwards), and the bacon with maple syrup added a sweet/salty touch. Putting all three meats together on a fork was quite delicious.
To prepare a pork loin like this at home, fashion a pocket in the thicker side of a portion of boneless loin, leaving both ends intact. Remove your favorite fresh sausage from its casing and stuff it into the pocket. Run half-strips of a good quality bacon lengthwise over the top and sides of the loin (no bacon is needed on the bottom) and tie in two or three spots with kitchen twine. And remember, to prevent sticking, spray the bottom of the roast with non-stick cooking spray before placing on the grate.
No need to turn or baste this roast during cooking, except for that little bit of maple syrup at the end for color and flavor.