To ensure that it's nice and juicy throughout?
Ingredients: Fruit Stuffing (see recipe below) Whole loin of pork, tied into a circular crown 1 tablespoon all-purpose flour Salt and freshly-ground black pepper 4 strips bacon Preparation: Preheat oven to 450°FPosition oven rack in the bottom third of the ovenPrepare Fruit Stuffing; set aside until ready to useIn a small bowl, combine flour, salt, and pepper; rub the mixture over the outer fat of the crown loin of porkIn a medium frying pan over medium-high heat, cook bacon until well done; remove from back from the pan and crumble into small piecesPlace the crumbled bacon pieces back into the frying pan with the back fat and mix togetherBrush the outside bone of the pork with the crumbled bacon and bacon fat mixturePlace roast, bone tips up, on rack in a shallow roasting panFill the center of the crown (cavity) with the prepared Fruit StuffingPlace aluminum foil over the Fruit Stuffing to hold moisture in and keep the fruit from drying outAlso place a small piece of aluminum foil over each of the bone tips so that they will not burnBake 10 minutes, uncovered, iat 450°FReduce oven temperature to 325degFand continue to roast until the internal temperature reaches the desired temperature of 140° to 145°F on a meat thermometer, approximately 2 1/2 hours(Allow about 20 to 25 minutes per pound for roasting.) Rotate roasting pan halfway through cooking timeDuring the last 15 minutes of cooking time, remove the aluminum foil from the Fruit Stuffing and bone tips to allow them to brown.
Expansion blockLooks like a block of aluminum with a/c lines going to it.
