Thank you for the kind comments. This started out as something I was messing with for pork tenderloins then I decided to try it with a boneless loin.
I started the stuffing by sweating finely diced onion in butter then added a little garlic. After that came the dried cherries and some golden raisins. Then I added the ground bits I removed when cutting the holes (more on this later) I dumped some bourbon in and let it cook down until it was almost dry. The cherries were terribly tart so I balanced that out with some honey and finished it with some pecans and a little bit of bread crumbs to bind it. Then I seasoned it with salt and pepper and let it cool.
I thought about cutting and rolling the pork loins, but I really wanted to keep the loin intact like I was able to do with the tenderloins. For that I bought a length of 1" copper pipe and took a Dremel to one end to give it a little sharpness. I sanded it down, washed it and sanitized it then worked it through the loin with a gentle twisting motion. The result was a nice, circular tube in the center of the loin. I also bought a length of 7/8" wooden dowel which I washed and sanitized so I could remove the foot long chunk of pork from the copper pipe.
From there I just started working the stuffing into the pork loins until it came out the other side.
I seasoned the pork loins with my standard BBQ rub then wrapped them in bacon. I used Activa (or meat glue) to fix the bacon to the pork loin. For those who don't know, Activa is an enzyme called transglutiminase which effectively fuses proteins together. Once I wrapped the loins I sealed them in the Foodsaver to apply a little pressure and refrigerated them overnight, giving the Activa time to work. That is how I got such a great looking bond with the bacon.
The cook was done at 250 degrees for about 2.5 to 3 hours with apple wood. I pulled them at about 155 degrees. (I would have pulled them 5 to 10 degrees sooner but I was busy BS'ing with folks I hadn't seen in a year
Toward the end of the cook I started brushing them with a mixture of 2 parts maple syrup to 1 part bourbon. (I used Old Pogue)
Sliced with my trusty electric knife and there you have it. Here are the rest of the pics:
And lastly, here are a couple of the pork tenderloins that I did as kind of a dry run. These were done without the Activa, though and they didn't have the Bourbon-Maple glaze, either.