Hanxter

This is so damned easy & was by far one of my best!!!

3lb pork loin roast
1 small tin peaches
3 garlic cloves minced
fresh thyme
black pepper
crushed red pepper

take the roast & place it on its end
with a small filet knife cut into the meat so you open it like an envelope - do Not cut through to the opposite side - just work the blade to form a slit 1" from each side and 1" from the other end - you're making a pocket like this... {|_____|} ...got that?
in a bowl mash half the peaches, garlic & thyme together then add the remaining peaches
stuff the roast with the mixture & secure the slit with toothpicks as needed
rub the outside all over with the black & red pepper liberally

bring your grill to a hot temp (charcoal - bring the bricks down to a HOT ash)

place the roast on the rack and blacken both sides to seal the meat - use tongs when turning - a fork will let the juices escape

then relocate to the top shelf & close the lid (charcoal - set it off to the side & close the lid) - turn as needed

figure 3 pounds will take about 1 hour maybe a little longer - you can tell when it begins to firm up on the ends

when done move to a cutting board and let it sit covered with foil 15 - 20 minutes to absord its juices

slice 1" thick & serve immediately with fresh steamed green beans with hollandaise & potato salad

this came out so damned juicy & tender it melts in your mouth

serves 6