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I'm looking for some words of wisdom on Mr. Toad's pork loin. We're having some folks over on Friday and this is a recipe I've wanted to try for some time. [p]The recipe is open to many variations. Without sounding like too much of an amateur - approximately how much dried fruit & cashews should be used? Where does one find "fresh" dried fruit? How and to what extent do you "pound" a pork loin? Lastly, what kind of cooking time can I expect for a 4lb pork loin (stuffed) @ 300 degrees?[p]Variations are welcome! I really enjoy reading the forum and know the expertise out there will result in a great cook on Friday - Thanks in advance![p]Wade
[ul][li]Mr. Toad's pork loin