This one would work either on the Rotisserie or in a pan over indirect heat. Time will depend on how hot your grill gets. The internal temperature for pork should be between 160° and 170° It will start to dry out after that. Ann. Home Cookin 4.8 Chapter: Recipes From Thibeault's Table Pancetta-Wrapped Pork Roast =========================== Original recipe from Biba's Italian Kitchen. 2 1/2 pound centre cut boneless pork loin (single not double loin) 1 or 2 cloves of garlic minced Salt pepper 1/4 pound sliced pancetta 5 to 6 sprigs fresh rosemary 1/3 cup extra-virgin olive oil 5 to 6 cloves garlic peeled . Season the pork loin with salt and pepper and rub with minced garlic. Wrap the meat with the pancetta. Tie roast securely with string and tuck the sprigs of rosemary under the string. Either brown on top of the stove or place roast in a 500 oven for 20 minutes until brown. Add the 5 or 6 cloves of garlic to the pan and reduce the heat to 350° to 375° and roast for another 40 to 45 minutes or until meat is cooked. Transfer to a cutting board and let rest. Add some broth to the pan and make a sauce using the drippings and the garlic cloves. Slice thin and serve with some of the juices. Also you can cook large potato wedges in with the roast for the last 30 to 40 minutes. Here is a link that might be useful: Cooking Chart

Here are a few to get you started: Poor Man's Salami 2-21/2 lb ground venison 1 cup water 1/2 tsp each garlic powder, onion powder, mustard seed 2 tbls liquid smoke 3 tbls Morton's Tender Quick salt Combine all the ingredients and form the mixture into two 8-inch long rolls. Wrap in foil with the shiny side next to the meat. Refrigerate for 24 hours. Pierce the foil in several places on the bottom side of the roll with a toothpick. Place the rolls on the oven rack over a pan containing 1/2 cup water. Bake at 225 derees for about 2 hours. Venison Breakfast Sausage 4 lbs ground venison 2 lbs ground pork 1/2 Burgundy 1tsp garlic powder 2 onions, liquified in blender 4 tsp basic smoke salt* 4 tsp marjoram 3 tbls mustard with horseradish 1 tbls pepper 2 tsp sage 1 tsp cayenne pepper 1 tsp thyme 1 tsp ground nutmeg 3/4 tsp rosemary Combine all ingredients well. Form into patties and fry. Or stuff casings to make breakfast links. *Basic Smoke Salt This is a seasoned salt mixture I devised years ago for smoking meats. It's a great general seasoning salt as well: 1 package table salt (1 lb 10 oz) 1 tbls onion salt 2 tbls celery salt 1 tbls garlic salt 2 tbls paprika 4 tbls white pepper 2 tbls dill salt 4 tbls white sugar Combine all ingredients and store in an airtight container (canning jars work great) Spicy Game Sausages 1 3/4 lb venison or other game meat, ground 1 3/4 lb pork, ground 1 tbls smoke salt 2 tsp chili powder 2 tsp black pepper 5 garlic cloves, crushed 2 tsp rubbed sage 1/4 tsp ground allspeice variations: 1 tbls curry powder 2 tsp cumin seed Combine all ingredients. Stuff into casings or make into chubs. For people with dietary restrictions forbidding pork, this next is particularly suitible. Scott Darrohn's venison sausage 4 lb venison,ground 1 lb beef fat 2 tsp salt 1 tsp black pepper 1/8 tsp cayenne 2 tsp ground sage 1/2 tsp ground allspice Combine venison, beef fat, and seasonings and pass through meat grinder. With hands, shape; meat into 4-ounce patties. The sausage can be prepared any way you like it, or frozen for later use. This next is reminescent of Boudin sausages, but actually has a totally different flavor: Venison & Potato Sausage 10 lbs ground lean venison 10 tsp salt 2 tsp pepper 10 lbs ground raw potato 3 lb ground raw onion Sausage casings Grind meat, potatoes and onions separately first, then mix all together with salt & pepper and put through meat grinder a second time. Fill sausage casings by hand or with a sausage stuffer attachment on your meat grinder. Tie off or twist sausage into individual links or leave whole. Do not pack casings too tightly or they will burst when cooked. Wrap in meal sized packages and freeze. To serve, punch a few holes in the casing to release pressure as the sausage expands while cooking. Put frozen sausage in boiling water and let simmer for 45 minutes. If preferred you can add up to 3 lbs ground pork to the mixture before stuffing the casings. BTW, if all you have is ground meat, that's fine. But if you're starting with whole cuts, it's best to spread the herbs and spices on the meat before grinding. Then double grind the meat. This assures that the herbs and spices are evenly distributed throughout.

Thanks for your help! I found this recipe that looks promising from foodnetwork.com [url]http://www.foodnetwork./recipes/ask-aida/roast-pork-loin-with-sour-citrus-sauce-recipe/index.html[/url] but this one also sounds like it would be similar (the one above just wouldn't have the tangy sweetness I remember) [url]http://www.gourmetsleuth.com/porkavocadoleaves.asp[/url] I went ahead and made the sauce to the gourmetsleuth.com recipe and it is VERY similar. I'll give the foodnetwork.com one a chance too...

Minnniemom, I haven't tried this one but it sounds good to me. STUFFED PORK TENDERLOIN Pork Loin Preparation: 1 3-5 lb pork loin, trimmed Using a boning knife, cut the pork loin by holding the knife at an angle, and in a spiral fashion "unroll" the meat by slicing thinly lengthwise and continuously along the side. You will be working your way to the center of the loin and will be cutting one continuous strip of meat until there is none left to cut. Cut as thinly as possible. If desired, use a meat pounder to make the resulting pork roll into a thinner slab. When done, the result will be a thin, rectangular slab of pork which you will be able to fill with stuffing and roll up jelly-roll style. Stuffing: 2 1/2 cups bread crumbs 1/2 cup chopped fresh parsley 1/4 cup grated Parmesan cheese 3 tablespoons olive oil 1 tablespoon butter 4-5 cloves fresh garlic, minced 1 onion, chopped finely 1/4 teaspoon each salt and pepper 1/2 teaspoon paprika 1/3 teaspoon onion powder 3 tablespoons water (or as needed) sage, garlic powder and other seasonings (to sprinkle on roast) 1/2 finely chopped bell pepper (optional variation) Wash the parsley well, pat dry and chop finely. Saute chopped onion in butter 2 minutes, add garlic and saute 2 minutes more. Add parsley and leave for one more minute. Stir in bread crumbs and other seasonings, mixing well. Stir in enough water to make a coherent mass. Remove from heat and allow to cool 10-15 minutes. Stuff the Pork Loin then Roast: Spray or rub both sides of the pork loin with a good quality olive oil. Sprinkle with salt, pepper, sage, garlic powder, onion powder and paprika. If desired, season the inside of the roast with rosemary, basil and oregano. Place the pork on a flat surface and pat the filling out spreading it over top (this will be the inside) of the entire surface of the pork. Take on of the short ends and begin rolling this edge toward the center, a little bit at a time, continuing to roll up (jelly-roll style) until the pork loin is log shaped, with a stuffing spiral on each end. Sprinkle the top with paprika and other seasonings and set in a roasting pan. Set in a 400°F oven for 15 minutes. Reduce heat to 325 and roast until done, spraying every 30 minutes or so with olive oil spray. Internal temperature should read 165. Submitted by: CM