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Pork Loin Roast Redux (Figs and Jalapeno Glazed) While prospecting the other day in the basement freezer for something to cook without having to go to the store, a couple of cryo-vac Costco pork roasts were discovered. Bingo! Since figs on the tree were ripe and I had a batch of fermented jalapenos finishing up, I cooked these using this recipe for the glaze. See: http://www.kamadoguru.com/topic/8274-fig-preserves-and-fermented-jalapeno-peppers-pork-roast-glaze/?p=82285 And the result - another check the box for a great stress free meal on the Kamado. The small white dish is some of the fig/jalapeno glaze reserved as an accompaniment for the pork. On Big(Red)Joe at 375 degrees indirect with Cherry Wood - wasn't timing it but probably about 1H20 for the cook. A Beautiful Picture of a Perfect Cook – to 145/150 degrees internal. Love lean but still juicy pork! Time to get slicing.