Well technically it is a backstrap ... We cooked a pork loin from a 94lb sow I took last week. Pretty simple preparation. I cut the two backstraps in half so I could pair up the wider halves with the narrower halves. I then cut a slit down to near the fat layer and stuff with some fresh pan-seared garlic and some pan-seared pancetta from a previous sow. I then sprinkled in some dried parsley and oregano from our herb garden and put the two halves on top of each other, bound with those silicon straps that can be put in the oven, drizzled some olive oil on top and cooked it open-faced at 250 degrees for 2 hours. The result ... delicious. My oldest daughter even ate it without barbeque sauce -- so the flavor was obviously good.
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