Begin by butterflying the loin and unrolling it until it’s about ¾-inch thick (as seen in the video). Rub with lime juice. Sprinkle on the meat tenderizer and rub in followed by the Red River Ranch Original. Repeat on the opposite side. Cover and place in the icebox for about 4 hours.
Meanwhile, peel and core the apples and pears. Thinly slice and place them in a saucepan with the butter. Stir in the brown sugar. Cook over medium heat, just until the apples begin to soften (about 8 - 10 minutes), stirring occasionally. Set aside.
About 20 minutes before grilling, remove the pork loin from the icebox.
With a slotted spoon, add the fruit mixture down the middle of the loin (down the longest side). Pour about 2 tablespoons or so of the leftover butter on top.
Sprinkle the sage on top of the apple mixture. Sprinkle with the cinnamon and nutmeg, to taste.
Begin on the longest side, and tightly roll up the loin. Tie one end tightly with the Butcher’s string. Proceed to use a half-hitch up to loin to secure (as seen in the video).
Move all the coals on to one end of the grill. Place the loin on the indirect side of the heat. Add the apple cherry juice to a spray bottle and spray the loin generously. Close the lid and cook for 15 minutes.
Open the lid and flip the loin over. Generously spray again with the juice. Close the lid and cook an additional 15 minutes.
Rake the coals so they are evenly distributed and so the loin is over direct heat. Rotate the loin again and spray generously with the juice. Shut the lid and grill for 5 minutes.
Keep the lid open and continue rotating the loin about a quarter turn every few minutes, basting frequently with the juice, until it is an even grilled color and the internal temperature is 145 degrees F.
