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Mr. Toad's Pork Loin

edited 10:06PM in EggHead Forum
Has anyone tried this recipe? It looks delicious. If you have tried it how long does it take to cook it? I tried to send an e-mail to Mr. Toad but it wouldn't go through. Thanks

Comments

  • RichRich Posts: 67
    Don,
    It was great. Certainly worth trying. Even my teenagers liked it. I can't remember how long it took - maybe an hour or two.
    Rich

  • RRPRRP Posts: 21,809
    Don,
    yes, SEVERAL times and if you're in a location where you have a health food store or the likes figure out what combo of dried fruits (which return to life) that you and your family like and sandwich those in there. Don't forget the bacon and one last comment...this can be one of the most "visual" presentations you make off your BGE to show family and friends what a "Master Chef" you have become! Good luck!

    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • Don,
    Did it pretty much per the recipe. Absolutely fabulous.
    don't sweat the filling. Feel free to improvise. My only problem was finding that I couldn't find butcher's twine to cinch itall up....but I had some old twine on the work bench that did the job. It is an Egg thing, after all.
    Good luck and happy eating.
    Big Murth

  • MarvinMarvin Posts: 515
    Don,
    I agree with the others, but I would suggest one more wrinkle. Brine the loin for 6-8 hours before opening and filling. The cooking time is usually around 1 hour to an internal temp of 140-145. Have fun, Marvin

  • Don,
    I've done it a couple of times. Just follow the recipe and it'll come put purrrfect!
    B D

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