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Mr. Toad's Pork Loin

Just put a Mr.T's loin on the egg. Stuffed some peach preserves, dried apricots,prunes, and apples, and cashews between the layers. One good chunk apple wood in the coals. Shooting for 300° cook, and 140° internal. First time I have tried such francy cookin'. I know it will be good. Any estimates of how long this will take to reach the 140° internal temp?


  • shiek, I just egged a Mr. Toad's pork loin a few weeks ago. Delicious. Don't recall how long it was on the Egg, but do remember that it got a little over-cooked and slightly dried out. My fault, of course. Somehow the cooking temperature got away from me, going from 128 degrees then inexplicably shooting up to 155 about 7 or 8 minutes later. I wasn't watching it carefully, I guess. Didn't have a polder then. Do now, and highly recommend your using one. Good luck. It's a great recipe.

  • Shiek. Correction: internal temp, not cooking temp. Sorry.[p]
  • Jerr,
    I have the polder, was just trying to get an idea of the time so I can co-ordinate the other dishes to be done with the roast. Thanks for the advice on internal.

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