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Favorite version of Mr. Toads Pork Loin

smokeydrewsmokeydrew Posts: 130
edited 4:39PM in EggHead Forum
I just tried Mr. Toads pork loin, and it was excellent. My wife didn't want fig preserves, so I substituted appricot preserves. I then used dried appricots and apples as the fruit filling along w/ cashews.[p]I am going to cook 2 of these this weekend, and I want to try a different variation for 1 of the loins. Does anyone have a recommendation about some other flavors to try?[p]Thanks,


  • JM3JM3 Posts: 272
    smokeydrew,[p] One of my family's favorite side dishes for pork loin is applesauce with a good dose of cinnamon. So I tried an apple butter and cashew filling on the pork loin and it was a really good hit with everyone.[p]John
  • smokeydrew,[p]As far as a filling goes, how bout:[p]walnuts, goat cheese, and spinach[p]
  • smokeydrew,
    I tried a pork loin stuffed with breakfast sausage. You roll the sausage into a log freeze it for a while then insert it into the loin. Rubbed loin down with Dizzy Dust .
    It was probally the best pork loin I ever ate. I will link some pics. I also have taken a loin and sliced it until I have a 1/4" thick sheet spread black olive spread(sp? tapenade) roll back up wrap with some bacon tie with cooking string and smoke with some apple/jack daniels chips or your favorite. I get tired of using fruit all the time.
    Happy Q'ing.

  • smokeydrew,
    Try a bread/garlic/onion stuffing seasoned with either Italian herbs or a sage/thyme blend. Moisten with a little egg and a splash of white wine; toasted pine nuts are a good addition, too.

  • MarvinMarvin Posts: 515
    Tomorrow I'm putting a mixture of toasted pine nuts, chopped dried apricots and dried cranberries together with a splash of sherry to make a workable paste. We cook this at 325 over a drip pan without using bacon strips. The loin is brined for 5 hours prior to stuffing and tying. Outstanding.

  • Now the only problem is deciding which recipes to try. They all sound so good that I've decided to try 2 totally new recipes. I have no doubt all of the recipes will turn out great.

  • smokeydrew,
    Been on the road so I adding my $.02 a little late, but...[p]soak crazins in port wine for a few hours (longer the better) stuff pork with fresh spinach, thin garlic slices the port soaked crazins, coursly chopped pecans and blue cheese crumbles. Cook to desired coneness. Yum!!! Joe

  • Smokin Joe,
    Wow, I'm sold. This will definitely be one of the loins.[p]Thanks,

  • smokeydrew,
    Glad to hear it. It's a favorite around our house. Let us know how it turns out. Joe

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